Cold Green Bean Salad
This Cold Green Bean Salad is a holiday classic. And if a salad is going to make it onto my plate this Thanksgiving, it had better look and taste damn good 😉. I usually find myself beelining for the mashed potatoes. But, I find I always feel my best when what I am eating is balanced, so getting the greens in is important! While I let myself enjoy all holiday foods, I still make sure there is some color on my plate. Luckily this salad meets the bar! It’s so good, and easy to prep and eat off during the week.
- 1 large bag green beans (about 2 lb or around 48oz)
- 2 celery stalks
- 1 pint cherry tomatoes
- 1/4 cup slivered almonds
- 1/2 red onion
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
- 2 teaspoon mustard
- 1/4 cup olive oil
- 3 Tablespoon white balsamic vinegar
- 2 teaspoon lemon juice
- In a large pot, bring water to a rolling boil. Remove the tips of the green beans if not pre-tipped.
- Add the green beans to the pot and return to a boil. Cook for 5-7 minutes, then immediately rinse with cold water and let sit in cold water with ice to blanch.
- While the green beans are cooking and cooling, finely dice half of a red onion. Place in a bowl or jar and add the pepper, salt, mustard, olive oil, vinegar, and lemon juice. Whish or shake until well combined. Taste and add more salt, oil, or vinegar if desired.
- Cut the celery stalks lengthwise to form four thin slices. Dice finely, then place in a large bowl.
- Halve the tomatoes, and place in the bowl.
- Add the green beans to the bowl, and stir to mix. Shake or whisk the dressing once more, then pour in and mix until well coated. Top with the slivered almonds.