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The Ultimate 10-Minute Green Bean Salad with a Zesty Lemon Vinaigrette

A plated meal of pan-seared salmon served with the Green Bean Salad.

A simple and refreshing salad featuring crisp-tender green beans and thinly sliced celery. The vegetables are tossed in a zesty, classic French vinaigrette made with lemon juice, Dijon mustard, and olive oil, and studded with minced shallot and capers. Fresh parsley and celery leaves are added for an extra layer of herbaceous flavor. This dish can be served warm or at room temperature.

Ingredients

Scale
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • Pinch of salt
  • 3 tablespoons olive oil
  • 1 minced shallot
  • 2 tablespoons capers
  • A handful each of chopped parsley and celery leaves
  • Pinch of freshly ground black pepper
  • 3/4 pound green beans, halved
  • A few celery ribs, thinly sliced

Instructions

  1. Make the Vinaigrette: In a large bowl, whisk together the lemon juice, Dijon mustard, a pinch of salt, and the olive oil.
  2. Stir in the minced shallot, capers, chopped parsley, celery leaves, and a pinch of pepper.
  3. Cook the Green Beans: Bring a pot of salted water to a boil. Add the halved green beans and cook for 4 minutes, until they are crisp-tender.
  4. Drain the hot green beans well.
  5. Assemble the Salad: Add the hot, drained green beans to the bowl with the vinaigrette along with the thinly sliced celery ribs.
  6. Toss everything together to coat the vegetables in the dressing.
  7. Serve warm or at room temperature.

Notes

  • Boiling the green beans for only 4 minutes (blanching) is key to keeping them crisp-tender, not mushy.
  • Tossing the warm green beans directly with the dressing allows them to absorb the flavors more effectively.
  • Using the celery leaves in the dressing adds a nice, subtle flavor and reduces waste.

Nutrition

Find it online: https://www.eatswithsoul.com/green-bean-salad/