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Green Bean Salad with Dried Cherries and Almonds

Recipe from Two Peas and Their Pod

Fresh Green Bean Salad with dried cherries, toasted almonds, cucumber, and mint tossed in a tangy honey Dijon vinaigrette. A crisp, colorful, and easy side dish perfect for summer gatherings and holidays.
Prep Time15 minutes
Cook Time3 minutes
Total Time18 minutes
Course: Salad
Cuisine: American
Keyword: almonds, dried cherries, goat cheese, green beans
Servings: 6
Calories: 230kcal

Ingredients

For the salad:

  • 1 lb green beans, trimmed
  • 10 cups baby gem lettuce, torn (about 3 small heads)
  • 1 cup cucumber, sliced into half-moons
  • 1/2 cup dried cherries
  • 1/2 cup toasted sliced almonds
  • 1/2 cup crumbled goat cheese, or feta
  • 1/3 cup chopped mint

For the dressing:

  • 1/2 cup olive oil
  • 1 shallot, minced (about 1/4 cup)
  • 3 tablespoons red wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 shallot, minced
  • 1 clove garlic, minced
  • Kosher salt and black pepper, to taste

Instructions

  • Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 2 to 3 minutes, or until bright green and crisp-tender. Transfer the green beans to a bowl of ice water to stop the cooking. Drain well and pat dry. Cut into 1-inch pieces.
  • Make the Dressing: In a small bowl or jar, whisk together the olive oil, shallot, red wine vinegar, honey, Dijon mustard, garlic, kosher salt, and black pepper until well combined.
  • Assemble the Salad: On a large platter or in a large bowl, combine the butter lettuce, cucumber, green beans, dried cherries, toasted almonds, goat cheese, and mint.
  • Dress and Serve: Drizzle the dressing over the salad and toss gently until everything is evenly coated. Serve immediately.

Notes

  • Blanch green beans just until crisp-tender for the best texture and color.
  • Toast almonds for maximum flavor and crunch.
  • Optional swaps, use dried cranberries instead of cherries and feta cheese instead of goat cheese. 
  • Dressing can be made up to 3 days in advance and stored in the fridge.
  • Salad is best served shortly after dressing but holds up well for a few hours.

Nutrition

Calories: 230kcal | Carbohydrates: 27g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 8mg | Sodium: 108mg | Potassium: 1239mg | Fiber: 5g | Sugar: 15g | Vitamin A: 14258IU | Vitamin C: 26mg | Calcium: 237mg | Iron: 7mg