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Green Bean Salad

This fresh green bean salad is the ultimate summer side dish. Crisp green beans, creamy blue cheese, chopped walnuts and a dijon dressing. It's beyond!
5 from 30 votes
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  • 1 pound fresh green beans
  • cup toasted walnuts, chopped
  • cup crumbled blue cheese

dijon dressing

  • 1/4 cup lemon juice
  • 2 tablespoons dijon mustard
  • 1/2 cup extra virgin olive oil
  • pinch of salt
  • freshly cracked black pepper
  • 1 tablespoon fresh chopped herbs (chives, basil, etc)


  • Start by blanching the green beans. Prepare an ice bath - fill a large bowl with ice and cold water.
  • Bring a large pot of water to a boil. Once boiling, add the green beans and cook for 3 to 4 minutes. Use a strainer to immediately transfer the beans to the ice bath. Let them chill in the bath for 5 minutes. Pat the beans dry with a paper towel.
  • Place the beans on the plate and give them a light sprinkle of salt and pepper. Drizzle on the dijon dressing. Top with the crumbled blue cheese and walnuts. Serve immediately. This is incredible cold - like leftovers right out of the fridge.

dijon dressing

  • In a bowl, whisk together the lemon juice and mustard. Whisk in the oil until the dressing is emulsified. Add a pinch of salt and pepper along with the herbs. Whisk to combine. Any extras of this stays great in the fridge for a few days - it just has to be whisked and stirred before using!

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