I’m bringing back a recipe that I learned to make in Home Economics in 7th grade: Green Bean Salad. I’ve updated and freshened it up. The original version called for canned green beans, Spanish onions and French Dressing. I’ve swapped in tender fresh green beans, red onion and Blue Cheese Dressing.
The colors are beautiful. And stunning. And gorgeous. And spring-y.
You can purchase haricots verts from the grocery story and spend more money or you can purchase tender young green beans and save money.
Your choice.
People say there’s a distinct difference in taste. For the life of me, I can’t tell there is one.
I think it’s equally as good with French Dressing as Blue Cheese Dressing. Right now, I have a hankering for Blue Cheese so I have some on hand.
Anyway, this salad comes together quicker than the amount of time I just took to blather on about it. Give it a try.
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Green Bean Salad
yield: 4 servings
Blanch young green beans until crisp tender and then shock in ice water. Drizzle blue cheese dressing and scatter diced boiled eggs and red onions on top.
1 pound tender young green beans
salt
blue cheese dressing
2 eggs, boiled and chopped
1/4 to 1/2 of a red onion, diced
Trim green beans. Drop in boiling salted water for 3 or 4 minutes or until crisp tender. Immediately drain and place in ice water. Drain and place on a serving platter.
Drizzle top with blue cheese dressing.
Scatter eggs and onions over top.
Check out these ideas for Easter dinner:
Green Bean Salad
Ingredients
- Green Bean Salad
- yield: 4 servings
- Blanch young green beans until crisp tender and shock in ice water. Drizzle blue cheese dressing and scatter diced boiled eggs and red onions on top.
- 1 pound tender young green beans
- salt
- blue cheese dressing
- 2 eggs boiled and chopped
- 1/4 to 1/2 of a red onion diced
Instructions
- Trim green beans. Drop in boiling salted water for 3 or 4 minutes or until crisp tender. Immediately drain and place in ice water. Drain and place on a serving platter.
- Drizzle top with blue cheese dressing.
- Scatter eggs and onions over top.
Maureen | Orgasmic Chef says
I’ve never had green bean salad but I’ve had lots that had green beans IN them. I love this idea and want to try it myself.
Jackie Garvin says
I hope you try it, Maureen!
Mary says
This is such a pretty salad…..the colors say spring!! I would never have thought of green beans topped with chopped eggs. Pinned. Thanks.
Jackie Garvin says
Thank you, Mary!
pumpkin061 says
Oh Boy Jackie! I really am going to try this! Perfect for maybe an Easter brunch? I will switch up the dressing because I’m not a fan of bluecheese, but oh my yum am I a fan of everything else!
Jackie Garvin says
Pumpkin,
You might try French dressing. It really goes well with it. Yes, it’s a perfect Easter brunch dish. I hope you enjoy. Happy Easter!
Martie says
How spring-y! 🙂 This recipe might sway me from my green bean rules: cooked to a wrinkle with bacon grease.
Jackie Garvin says
Haha! I still love green beans cooked with smoked pork products and I’m giving those up. This is a nice change of pace.
pumpkin061 says
I’d make this and leave out the blue cheese dressing and replace it with something else. I love everything else in the salad!
Jackie Garvin says
Jill,
It’s good with a French or Catalina type dressing.