For an enhanced flavor, try chilling the dressed green beans for about 30 minutes before serving to allow the flavors to meld together. Feel free to experiment with different cheeses, such as feta or shaved Parmesan, in place of goat cheese. Other nuts like toasted pine nuts or chopped walnuts can be substituted for the almonds for a different textural element.
Cold Green Bean Salad with Lemon Vinaigrette
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PREP TIME15 mins
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COOK TIME3 mins
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TOTAL TIME18 mins
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SERVING4 People
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VIEWS9
Crisp green beans meet a zesty lemon vinaigrette in this refreshing salad, elevated with creamy goat cheese and toasted almonds. A delightful side dish that brightens any meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol11 mg
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Fiber5 g
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Protein6 g
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Saturated Fat4 g
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Sodium111 mg
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare an ice bath: Fill a large bowl with ice water and set aside. (5 minutes)
02
Step
5 mins
Blanch the green beans: Bring a large pot of salted water to a rolling boil. Add the green beans and blanch until they are tender-crisp, approximately 3 to 4 minutes. Be careful not to overcook them. (5 minutes)
03
Step
2 mins
Shock the green beans: Drain the green beans immediately and plunge them into the prepared ice bath to halt the cooking process. Set aside. (2 minutes)
04
Step
3 mins
Prepare the lemon vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, lemon zest, salt, pepper, and a pinch of sugar until well combined. (3 minutes)
05
Step
5 mins
Dress the salad: Thoroughly drain the green beans and gently pat them dry with paper towels to prevent diluting the vinaigrette. Place the green beans in a serving bowl and drizzle with the lemon vinaigrette, tossing gently to coat evenly. (5 minutes)
06
Step
2 mins
Garnish and serve: Transfer the dressed green beans to a serving dish. Garnish with crumbled goat cheese and toasted sliced almonds just before serving. (2 minutes)
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RECIPE REVIEWS
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Eugenia Cummings
Jul 2, 2025I used toasted slivered almonds because that's what I had on hand, and it worked great!
Maggie Kreiger
Jul 1, 2025I made this ahead of time and it was even better the next day after the flavors had a chance to meld.
Lillie Wilkinson
Jul 1, 2025The ice bath is key! The green beans stayed so crisp and perfectly cooked.
Blaze Greenholt
Jun 29, 2025I added a pinch of red pepper flakes to the vinaigrette for a little kick. It was fantastic!
Jalon Gottlieb
Jun 28, 2025This salad was a huge hit at our family barbecue! The lemon vinaigrette is so bright and flavorful.
Tyrell Anderson
Jun 25, 2025I substituted feta for the goat cheese and it was amazing! Thanks for the tip.
Demetris Sengermclaughlin
Jun 24, 2025Simple, elegant, and delicious! This recipe is a keeper.
Elmer Klein
Jun 23, 2025My kids even loved this salad! A great way to get them to eat their greens.