Summer Fresh Green Bean Salad Recipe

Green bean salad, easy green bean salad, summer green bean salad, fresh green bean saladSummer is the season of the green bean. And I always take advantage of that, as everyone should.

While you can get green beans year-round, they really reach their plump, crisp, fresh potential in their prime season from June to September.

During those months, they are great on their own, but I also like to dress them up a bit with this fresh green bean salad. It’s light, healthy and perfect for summer; not to mention, easy and quick to throw together. I will occasionally add some toasted sliced almonds to this for a little texture, as well. Enjoy!

Summer Fresh Green Bean Salad

  • 1 1/2 pounds green beans, trimmed and cleaned
  • 1 cup diced tomatoes (or halved grape tomatoes)
  • 1 avocado, diced
  • 1 TB Dijon mustard
  • 2 TB rice vinegar
  • 3 TB coconut oil, melted if in solid form
  • 1/2 cup almonds, sliced and toasted (optional)
  • Salt and fresh black pepper, to taste

– Bring a large pot of water to a boil. Add green beans and cook until slightly tender, but still toothsome, about 4 minutes.

– Drain and rinse beans under cold water.

– Whisk together mustard, vinegar, oil and salt and pepper.

– Add tomato and avocado to a bowl with beans, top with dressing and toss to coat.

– Serve immediately. Yum!

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