There’s nothing like the fresh, simple joy of a Crunchy Green Bean Salad on a warm Southern afternoon. This dish brings together crisp veggies, creamy goat cheese, and a tangy dressing that wakes up your taste buds.
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I love how it comes together quickly but still feels like something special. Southern food is about comfort, yes, but it’s also about flavor, family, and sharing something made with care.
A Southern food classic
Southern food always brings me back to my childhood summers, when our porch table would be full of colorful dishes made from what we had in the garden. Green beans were always part of that spread. I remember snapping them with my grandma on the porch swing, filling bowl after bowl while she told stories about her own childhood. That’s the heart of Southern cooking memories tied up in the food.
We didn’t always serve green beans hot. Sometimes, on days when the sun felt too heavy, we turned those green beans into a chilled salad. Tossed with whatever herbs we had and some cheese or nuts, it was the kind of dish that made you feel both refreshed and full. This Crunchy Green Bean Salad reminds me of those days. It’s a little modern, a little traditional, and completely Southern.
Ingredients
How to make Crunchy Green Bean Salad
Start by boiling the green beans for just a couple of minutes. You want them tender but still crisp. Then, cool them down fast in ice water so they keep their bright color and snap.
Next, whisk up your dressing. It’s a simple mix of olive oil, mustard, vinegar, honey, and seasoning. The flavor is tangy and just a little sweet.
Toss everything together with the lettuce, onions, and herbs. Sprinkle on the cheese and nuts last so they stay nice and crisp. Serve it right away while everything’s fresh.
Serving suggestions
This salad fits right in on a picnic table or Sunday supper spread. It pairs well with fried chicken, baked ham, or a slice of cornbread on the side.
For a lighter meal, enjoy it on its own with a tall glass of iced tea. You can also serve it alongside grilled fish for a fresh lunch.
Storage tips
If you have leftovers, store the salad in an airtight container in the fridge. Keep the dressing separate if possible to avoid sogginess.
It’s best eaten within a day to keep the veggies crisp. To freshen it up before serving again, add a handful of new greens or an extra drizzle of dressing.
Southern farewell
This Crunchy Green Bean Salad is more than just a dish, it’s a reminder of porch swings, garden harvests, and the joy of sharing food with loved ones.
Whether you’re making it for a family dinner or a quiet lunch for one, I hope it brings you the same warmth and comfort it brings me. From my Southern kitchen to yours, enjoy every crunchy, creamy bite.
Crunchy Green Bean Salad
Equipment
- Large pot
- Colander
- Small mixing bowl
- Whisk or fork
- Large serving bowl
- Cutting board
- Tongs or salad spoons
- Measuring Spoons
Ingredients
- ½ romain lettuce sliced across the leaf to make ribbons
- 1 pound fresh green beans trimmed
- ¼ cup fresh basil leaves
- 2 tablespoons sliced almonds
- 2 tablespoons chopped walnuts
- ¼ cup thinly sliced red onion
- 2 oz goat cheese crumbled
- Salt and black pepper to taste
Dressing:
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Fill a pot with water and add a pinch of salt. Bring it to a boil. Add the green beans and cook for 2 minutes until they turn bright green and feel tender but still crisp.
- Drain the green beans right away. Drop them into a bowl of ice water to stop the cooking. Let them chill for a few minutes, then pat them dry with a towel.
- In a small bowl, pour in the olive oil. Add Dijon mustard, garlic powder, apple cider vinegar, honey, salt, and pepper. Whisk it all together until smooth and creamy.
- In a large serving bowl, add the sliced romaine lettuce. Toss in the chilled green beans, fresh basil leaves, and red onion slices. Pour in half the dressing and toss gently to coat everything.
- Sprinkle the crumbled goat cheese on top. Add the sliced almonds and chopped walnuts.
- Drizzle the rest of the dressing over the salad. Give it a light toss. Taste and season with more salt and pepper if needed. Serve it right away and enjoy!
