This recipe has long been a staple on our Thanksgiving table. Green bean casserole is but a distant memory for me, and this green bean salad is all my daughters will ever have known! This year, they even begged me to make my green bean salad during our summer vacation— they decided it was unfair that they only got to eat it once a year. It’s so simple, and the flavors are lively and crisp.
The secret? Don’t overcook the beans!
Here’s the (well-loved and used) recipe:
And, in case you can’t read through the splotches, here’s the absurdly simple ingredient list. The whole dish takes about 20 minutes to make – enough to make you swoon with gratitude any night!
- 2 pounds fresh, trimmed green beans, cooked until bright green and still crisp, then rinsed in cool water
- 1 small fennel bulb, very thinly sliced
- 3/4 cup toasted, chopped walnuts
Dressing (whisk all ingredients together)
- 1.5 tablespoons dijon mustard
- 2 tablespoons white wine vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/3 cup olive oil
Combine all ingredients, and top with 4 ounces of crumbled goat cheese or feta, and serve at room temperature. I’ve made it both ways, and both are delicious, but my kids like the feta version a bit more as goat cheese has a slightly stronger flavor. Also, just skip the cheese if you’re vegan—the flavors are still amazing.
You don’t have to eat green bean casserole anymore, unless that’s your thing. And even if it is your thing, give this recipe a try for a new twist on an old classic!
With love and the greenest beans from us to you,