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Green Bean Summer Salad

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Immuno-Supportive, Keto-Friendly, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Vegan, Vegetarian, Wheat-Free
Green Bean Summer Salad

recipe image

  • Serves
    6-8
Author Notes

My mom has always been the best and making great summer salads and inspiring me to create them as well. This is a take on one of my favorite green bean salads from childhood. – MadisonMayberry —MadisonMayberry

Test Kitchen Notes

MadisonMayberry’s super delicious salad is very simple and perfect for a picnic. The blanched beans are perfectly cooked and well matched with the crunchy toasted nuts and the punch of the raw onions. A final sprinkling of dill is the perfect touch for summer. – Stephanie —The Editors

Ingredients

  • 1/2 cup

    chopped pecans


  • 1 1/2 pounds

    green beans, trimmed


  • 1/2

    medium onion, chopped


  • 1/4 cup

    olive oil


  • Juice from 1/2 a lemon


  • 1 teaspoon

    fresh dill


  • 1 1/2 teaspoons

    kosher salt


  • 1/2 teaspoon

    black pepper

Directions
  1. *Preheat oven to 350*F.
  2. *Place pecans on a baking pan or oven-going baking dish and toast in the oven for 5 minutes. Remove from oven and cool slightly. Set aside.
  3. *Place green beans in a large saucepan and add enough water to come about halfway up the green beans. Bring to boiling and cook 5 minutes, or until green beans are crisp-tender, meaning they still have some crunch to them, but are pleasantly tender. Drain beans and place in a large bowl.
  4. *Add the toasted pecans and chopped onions to the bowl.
    *In a small bowl, combine the olive oil, lemon juice, dill, salt, and pepper.
  5. *Drizzle the olive oil mixture over the green beans and toss to coat. Serve immediately at room temperature, or refrigerate up to a day and serve chilled.

I’m a 22-year-old Midwesterner and the voice behind the blog Espresso and Cream (espressoandcream.com). During the day, I’m a food editor at Meredith Corporation and do on-camera work when opportunities come my way. It goes without saying that I love to cook and bake, and am happiest when I’m in the kitchen. I’m a exercise junkie, recently-converted vegetarian to the chagrin of my boyfriend, magazine fanatic, and an animal lover who desperately wants to buy a puppy, if only I could solve the white couch dilemma.

I don’t like pretentious, fussy, or complicated food. The recipes you find here reflect how I like to eat. Simple food made with quality ingredients, and bit of creative flair thrown in for variety. My recipes are easy to prepare, delicious, and mostly healthy – minus the desserts. Those are just easy and delicious.

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