Easy Green Bean Salad

Crisp-tender green beans topped with crispy onions and flaked almonds makes for the most delicious hearty green bean salad. We love this served with everything from roast chicken to juicy pork chops.

Ingredients and Substitutions

• Green beans. Other vegetables like asparagus or broccolini will also work with this recipe.
• Flakes almonds. Other nuts like hazelnuts and pine nuts will also be delicious.
• Crispy onions. This is an optional topping – I just use store-bought crispy onions/fried onions.
• For the dressing: I used my lemon parmesan dressing for this and it was absolutely delicious. A simple dressing made with extra-virgin olive oil, balsamic vinegar or lemon juice, salt and pepper will also work very well.
• Other toppings: Shavings of Parmesan cheese or crumbled feta cheese will also be delicious. Fresh herbs like chives, fresh basil and parsley can also be sprinkled over before serving. Thinly sliced red onion is another welcome addition.

How to make green bean salad

1. Bring a large pot of salted water to a boil. While the water is heating, prepare a large bowl of ice water. Trim the ends off the green beans with a sharp knife. Carefully drop the green beans in the boiling water and allow to blanche for 3-4 minutes until the beans are just tender but still have a bit of bite to them. 
2. Drain the green beans and add to the cold water (this is called blanching). Drain and add to a serving platter.
3. Toast the almonds in a hot pan for a minute then scatter over the green beans. Add the crispy onions then pour the dressing over the green bean salad, toss together and serve.

Can I make this ahead?

The green beans can be blanched and kept overnight in an airtight container in the fridge. Any leftovers can also be kept in an airtight container in the refrigerator for up to 3 days.

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