Cold Green Bean Salad with Lemon Vinaigrette

Prep Time:
15 mins

Cook Time:
3 mins

Total Time:
18 mins

Servings:
4

Ingredients

Vinaigrette:

1 ½tablespoonsolive oil
• 1tablespoonfreshly squeezed lemon juice
• 1teaspoonDijon mustard
• zest of 1/2 lemon
• salt and freshly ground black pepper to taste
• 1pinchsugar, or more to taste

Garnish:

2ouncessoft goat cheese, crumbled
• ¼cuptoasted sliced almonds

Directions

Make an ice bath by filling a large bowl with ice water, and set aside.

Bring a large pot of salted water to a boil, add green beans, and blanch until just tender-crisp, 3 to 4 minutes (do not overcook). Drain green beans, and immediately add to ice bath to stop cooking; set aside.

Whisk olive oil, lemon juice, Dijon, lemon zest, salt, pepper, and a pinch of sugar together in a small bowl.

Drain green beans well and pat dry with a paper towel to avoid diluting the dressing. Place into a bowl and drizzle with vinaigrette, tossing gently to coat.

Transfer tossed green beans to a serving dish. Garnish with goat cheese and almonds.

Nutrition Facts (per serving)