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Ina Garten Green Bean Salad

Ina Garten Green Bean Salad
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This is a cold or room temperature salad made with crisp-tender green beans, dressed in a tangy vinaigrette, and often garnished with fresh herbs, onions, or toppings like almonds or feta. It’s a great make-ahead option that holds its texture and flavor well.

Ingredients

Scale

  • 1 pound green beans, ends trimmed

  • 2 tablespoons red onion or shallots, finely minced

  • 1½ tablespoons Dijon mustard

  • 2 tablespoons white wine vinegar

  • ¼ cup extra virgin olive oil

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • ¼ cup toasted almonds or pine nuts (optional)

  • 1 tablespoon fresh dill or parsley, chopped (optional)

  • ½ cup cherry tomatoes, halved (optional for color and sweetness)

Instructions

Step 1: Blanch the Green Beans

Bring a large pot of salted water to a boil.
Add the green beans and cook for 2–3 minutes, until just tender but still crisp.
Immediately transfer the beans to a bowl of ice water to stop cooking and preserve color.
Drain and pat dry with a clean towel.

Step 2: Make the Vinaigrette

In a small bowl, whisk together the Dijon mustard, vinegar, olive oil, salt, and pepper until smooth and emulsified.

Step 3: Toss the Salad

Place the cooled, dry green beans in a large bowl.
Add the minced red onion or shallots and cherry tomatoes (if using).
Drizzle with the vinaigrette and toss gently to coat.

Step 4: Add Toppings and Serve

Top with toasted almonds or pine nuts and fresh herbs for added crunch and freshness.
Serve immediately or refrigerate for up to 2 hours before serving.

Find it online: https://inagartencooks.com/ina-garten-green-bean-salad/