This recipe has lengthy been a staple on our Thanksgiving desk. Inexperienced bean casserole is however a distant reminiscence for me, and this inexperienced bean salad is all my daughters will ever have recognized! This 12 months, they even begged me to make my inexperienced bean salad throughout our summer time trip— they determined it was unfair that they solely obtained to eat it annually. It is so easy, and the flavors are energetic and crisp.
The key? Do not overcook the beans!
This is the (well-loved and used) recipe:
And, in case you’ll be able to’t learn by means of the splotches, here is the absurdly easy ingredient listing. The entire dish takes about 20 minutes to make – sufficient to make you swoon with gratitude any night time!
- 2 kilos recent, trimmed inexperienced beans, cooked till brilliant inexperienced and nonetheless crisp, then rinsed in cool water
- 1 small fennel bulb, very thinly sliced
- 3/4 cup toasted, chopped walnuts
Dressing (whisk all elements collectively)
- 1.5 tablespoons dijon mustard
- 2 tablespoons white wine vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/3 cup olive oil
Mix all elements, and high with 4 ounces of crumbled goat cheese or feta, and serve at room temperature. I’ve made it each methods, and each are scrumptious, however my children just like the feta model a bit extra as goat cheese has a barely stronger taste. Additionally, simply skip the cheese in case you’re vegan—the flavors are nonetheless superb.
You do not have to eat inexperienced bean casserole anymore, except that is your factor. And even when it’s your factor, give this recipe a strive for a brand new twist on an outdated traditional!
With love and the greenest beans from us to you,