I never expected to love a green bean salad this much.
I can’t believe I’m sharing this recipe on the blog for the first time. My friend Lacy has been making this green bean salad since 2007, and for some reason I only tried it a few weeks ago.
How did I wait so long?
This salad is currently my favorite summer side dish. It’s simple, bright and packed with flavor: crisp green beans, a creamy Dijon vinaigrette, crumbled blue cheese and crunchy walnuts. Every bite feels fresh and summery.
What I love about it is how effortless it is. A handful of ingredients and minimal prep yield a dish with texture and complexity.
How it comes together
Start with fresh, crisp green beans. Blanching keeps them bright green and pleasantly crunchy.
Make a quick Dijon vinaigrette — tangy, creamy and perfect for anyone who loves mustard. It brightens the beans and ties everything together.
Add crumbled blue cheese. Gorgonzola, Danish blue, or a smoked blue all work — the cheese brings creaminess and a bold, savory note.
Finish with chopped walnuts for toasty crunch. You can toast them lightly for extra depth, or swap in hazelnuts if you prefer.
It really is as easy as it sounds, but it makes a fantastic side for summer meals. Honestly, I’ve been known to eat a big plate of this for dinner — it’s that good.
Green beans were one of the first vegetables I learned to enjoy, and discovering this salad felt like finally unlocking a long-missed summer pleasure.
Please add this to your menu this week if those flavors appeal to you — you won’t regret it. If you like it as much as I do, we can bond over our shared obsession with green bean salad.
Green Bean Salad
Green Bean Salad
2 to 4 people
Ingredients
- 1 pound fresh green beans
- ⅓ cup toasted walnuts, chopped
- ⅓ cup crumbled blue cheese
Dijon dressing
- 1/4 cup lemon juice
- 2 tablespoons Dijon mustard
- 1/2 cup extra virgin olive oil
- pinch salt
- freshly cracked black pepper
- 1 tablespoon fresh chopped herbs (chives, basil, etc.)
Instructions
- Start by blanching the green beans. Prepare an ice bath by filling a large bowl with ice and cold water.
- Bring a large pot of water to a boil. Add the green beans and cook for 3 to 4 minutes. Immediately transfer the beans to the ice bath using a strainer and let chill for 5 minutes. Pat dry with paper towels.
- Arrange the beans on a platter and lightly season with salt and pepper. Drizzle with the Dijon dressing, then top with crumbled blue cheese and chopped walnuts. Serve immediately or chilled — leftovers are delicious straight from the fridge.
Dijon dressing
- In a bowl, whisk together the lemon juice and Dijon mustard. Whisk in the olive oil until the dressing is emulsified. Season with a pinch of salt, freshly cracked black pepper and the chopped herbs. Whisk to combine. Extra dressing will keep in the fridge for a few days; whisk again before using.
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Favorite.