Easy Crunchy Green Bean Salad

Ingredients

• 15.9 ozFresh green beans
• 1 cup, halvedCherry tomatoes
• 0.3 cup, thinly slicedRed onion
• 0.3 cup, toastedSlivered or chopped almonds
• 3 tablespoonsOlive oil
• 1 tablespoonApple cider vinegar
• 1 teaspoonDijon mustard
• 1 teaspoonMaple syrup or honey
• 0.3 teaspoonSalt
• 0.1 teaspoonBlack pepper

Instructions

1. 1

   Prepare the green beans: Trim the ends of the fresh green beans. Bring a pot of salted water to a rolling boil. Add the green beans and blanch for 3 to 4 minutes, until they are vibrant green and crisp-tender. Immediately transfer the beans to a bowl of ice water to stop the cooking and preserve their color and crunch. Once cooled, drain thoroughly and pat dry with a clean towel.

   ⏱ 6 min
2. 2

   While the beans are cooling, prepare the other salad components: Halve the cherry tomatoes and thinly slice the red onion. If your almonds are not pre-toasted, lightly toast them in a dry skillet over medium heat for a few minutes until fragrant and golden.

   ⏱ 3 min
3. 3

   Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup (or honey), salt, and black pepper until the dressing is well combined and slightly emulsified.

   ⏱ 2 min
4. 4

   Assemble the salad: In a large serving bowl, combine the cooled and dried green beans, halved cherry tomatoes, and thinly sliced red onion.

   ⏱ 1 min
5. 5

   Dress and serve: Pour the prepared vinaigrette over the salad ingredients. Toss gently to ensure all vegetables are evenly coated. Just before serving, sprinkle the toasted almonds over the top for an added layer of texture and crunch.

   ⏱ 1 min