From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Green Bean Salad with Mustard Vinaigrette
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Instructions
1
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Bring a large pot of salted water to a boil. Add the green beans and cook until tender, about 6-8 minutes. Drain and rinse with cold water.
2
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In a small bowl, whisk together the mustard, vinegar, olive oil, and salt.
3
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Pour the vinaigrette over the green beans and toss to combine. Top with the sliced almonds.
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Tips & Tricks (5)
- Ice Bath Shock for Crispness ❄️Immediately plunge blanched green beans into ice water to stop the cooking process and lock in their vibrant green color and crisp texture that makes this salad shine.
- Toast Almonds for Depth 🔆Lightly toast almonds in a dry skillet for 2-3 minutes before adding to release their oils and intensify their nutty flavor, elevating the salad's complexity.
- Emulsify Your Vinaigrette 🌀Whisk the mustard and vinegar together first before slowly drizzling in olive oil while whisking constantly to create a creamy, stable emulsion that coats the beans evenly.
- Season Green Beans Directly 🧂Salt the blanched green beans while still warm so they absorb the seasoning better, then toss with vinaigrette at room temperature just before serving to prevent wilting.
- Balance Mustard-to-Acid Ratio ⚖️Use a 1:3 ratio of Dijon mustard to apple cider vinegar for the perfect pungent punch without overpowering the delicate green beans or creating excessive acidity.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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