Green Bean Salad with Fresno Chili, Herbs & Goat Cheese
This green bean salad is the answer to tired veggie sides. It’s zippy, herb-packed, and full of texture thanks to crunchy pistachios, quick-pickled shallots, and creamy goat cheese. Whether you’re making it for a summer cookout or just trying to liven up a weeknight dinner, this crisp green bean salad delivers bright, bold flavor without any mayo in sight.
Ingredients
For the Salad
- 2 to 2.5 pounds green beans trimmed
- 1 shallot thinly sliced
- 1 Fresno chili thinly sliced, most seeds removed
- 2 Zest and juice of lemons divided
- ¼ cup pistachios chopped
- ⅓ cup fresh dill chopped
- 8 to 10 fresh mint leaves chopped
- 1 ounce goat cheese crumbled
For the Dressing
- Reserved lemon juice from pickling about 5 tablespoons
- ¼ cup extra virgin olive oil
- ½ tablespoon fresh lemon juice
- 1 tablespoon honey
- ½ tablespoon Dijon mustard
- 1 teaspoon finely chopped garlic
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Prepare an ice bath with two trays of ice and cold water in a large bowl or pot. Place in the freezer while prepping the vegetables.
- Zest and juice 2 lemons. Add 1 thinly sliced shallot and 1 thinly sliced Fresno chili to the lemon juice (about 6 tablespoons total juice). Set aside to quick pickle.1 shallot, 2 Zest and juice of lemons, 1 Fresno chili
- Bring a large pot of salted water to a boil. Trim 2 to 2.5 pounds of green beans. Blanch by size: large for 3 minutes, medium for 2 minutes, small for 1.5 minutes. Transfer immediately to the ice bath to chill for at least 5 minutes.2 to 2.5 pounds green beans
- In a small bowl or jar, whisk together the reserved lemon juice (about 5 tablespoons), ¼ cup olive oil, ½ tablespoon fresh lemon juice, 1 tablespoon honey, ½ tablespoon Dijon mustard, 1 teaspoon garlic, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes.Reserved lemon juice from pickling, ¼ cup extra virgin olive oil, ½ tablespoon fresh lemon juice, 1 tablespoon honey, ½ tablespoon Dijon mustard, 1 teaspoon finely chopped garlic, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, ¼ teaspoon red pepper flakes
- In a large bowl or serving dish, toss the chilled green beans with the pickled shallots and chili slices. Top with ¼ cup chopped pistachios, ⅓ cup chopped dill, and 8 to 10 chopped mint leaves. Drizzle with dressing and toss gently. Sprinkle with 1 ounce crumbled goat cheese just before serving.¼ cup pistachios, ⅓ cup fresh dill, 8 to 10 fresh mint leaves, 1 ounce goat cheese
Nutrition
Calories: 197kcalCarbohydrates: 20gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 2mgSodium: 433mgPotassium: 480mgFiber: 6gSugar: 10gVitamin A: 1431IUVitamin C: 44mgCalcium: 91mgIron: 2mg
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