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Green beans often get overlooked at the dinner table, but when they are done right, they can steal the show. This salad pairs crisp-tender green beans with a tangy lemon and white wine vinaigrette, giving each bite a bright, refreshing pop. Crumbled blue cheese adds just the right amount of creamy, savory punch, while toasted almonds provide a satisfying crunch that keeps you coming back for more. It is the kind of dish that makes vegetables feel like a treat rather than a chore.
Perfect for weeknight dinners or more festive occasions, this salad strikes a balance between simplicity and sophistication. It is quick enough to whip up in under 30 minutes, yet elegant enough to impress at a holiday spread. With its combination of textures and flavors, it is a side dish that feels both familiar and a little unexpected, the kind that quietly convinces everyone at the table to take an extra helping.
Why This Green Bean Salad Works
This green bean salad hits all the right notes. The crisp, tender beans provide a satisfying crunch, while the tangy vinaigrette brightens every bite. Blue cheese adds a creamy, savory punch that contrasts beautifully with the sweet crunch of toasted almonds. Together, the flavors and textures create a salad that feels fresh, flavorful, and effortlessly impressive without spending hours in the kitchen.
It’s the kind of dish that works equally well alongside a weeknight dinner, at a weekend barbecue, or on a holiday table, offering both elegance and approachability in every bite.
Key Ingredients
Before getting started, it’s helpful to see what makes this salad so special. Each component brings its own texture and flavor, working together to create that irresistible balance of crunch, tang, and creaminess.
- 1½ lb. green beans, trimmed
- 1 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. white wine vinegar
- 1 tsp. Dijon mustard
- ½ tsp. sugar
- ¼ C. olive oil
- Kosher salt and freshly ground white pepper
- ½ red onion, thinly sliced
- ½ C. (2 oz.) crumbled blue cheese
- ⅓ C. sliced almonds, toasted
Green Beans with Blue Cheese and Almonds
Recipe Type:
Appetizer
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Servings:
4
Ingredients
- 11⁄2 lb. green beans, trimmed
- 1⁄2 red onion, thinly sliced
- kosher salt and freshly ground black pepper
- 1⁄2 C. (2 oz.) crumbled blue cheese
- 1⁄3 C. sliced almonds, toasted (see Note)
Vinaigrette
- 1 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. white wine vinegar
- 1 tsp. Dijon mustard
- 1⁄2 tsp. sugar
- 1⁄4 C. olive oil
- kosher salt and freshly ground white pepper
Instructions
- In a large pot of salted boiling water, cook the green beans until tender, 2 to 3 minutes. Drain in a colander and rinse with cold water to stop the cooking. Set aside.
- For the vinaigrette: In a small bowl, whisk together the lemon juice, vinegar, mustard, and sugar. Gradually whisk in the olive oil until emulsified. Season with salt and pepper to taste.
- Transfer the green beans to a serving bowl. Add the onion and vinaigrette. Toss to coat evenly. Season with salt and pepper to taste. Divide among small plates. Sprinkle each with an equal amount of the blue cheese and almonds and serve.
- Note: To toast nuts, preheat the oven to 350°F. Spread the nuts on a sided baking sheet and bake until aromatic, following the time chart below for each type of nut. Be careful not to burn the nuts, as most have a high oil content that makes them toast quickly and burn easily.
Ingredient Swaps to Make It Your Own
This green bean salad is easy to tweak based on what’s in your kitchen or your flavor preferences. Consider these swaps to mix things up while keeping the salad delicious:
- Cheese: Swap blue cheese for goat cheese, feta, or gorgonzola for a different tangy punch.
- Nuts: Try pecans, walnuts, or pine nuts instead of almonds for a new texture and flavor profile.
- Vinaigrette: Add a teaspoon of honey or Dijon for a touch of sweetness, or use sherry vinegar instead of white wine vinegar for a subtle depth.
- Veggies: Toss in roasted red peppers, shaved fennel, or cherry tomatoes to brighten the salad.
Pairing This Green Bean Salad with Wine
The bright, crisp flavors and creamy tang of this green bean salad pair beautifully with the Kendall-Jackson Vintner’s Reserve Sauvignon Blanc, which highlights the fresh, zesty vinaigrette while balancing the richness of the blue cheese. For a richer, slightly buttery note, the Vintner’s Reserve Chardonnay complements the toasted almonds and adds a smooth, round undertone that echoes the salad’s crunchy, creamy texture.
If you want a subtle fruit-forward option, the Vintner’s Reserve Pinot Gris or Vintner’s Reserve Rosé offers delicate fruit and brightness that lift the tangy cheese and crisp beans, keeping each bite lively and refreshing. Pairing this salad with these Vintner’s Reserve selections brings harmony and elegance to a simple dish.
For more ideas on wine and food pairings, check out our wine and food pairing guide.
FAQs
Can I make this green bean salad ahead of time?
Yes, you can prepare the vinaigrette and blanch the green beans up to a day in advance. Keep them separate until serving to maintain their crispness, then toss together just before plating.
Can I use other cheeses besides blue cheese?
Absolutely. Crumbled feta, goat cheese, or even a mild gorgonzola will work nicely and bring a slightly different flavor profile that still pairs well with the Vintner’s Reserve wines.
What other nuts can I use if I don’t have almonds?
Pecans, walnuts, or pine nuts are all excellent alternatives. Toast them lightly to bring out their flavor and maintain the satisfying crunch.
Can this salad be served warm?
Yes, briefly warming the green beans and tossing them with the vinaigrette works well, though the contrast of cool cheese and warm beans creates a delightful texture mix.
