There’s really nothing like fresh green beans. And there’s nothing like this delicious fresh green bean salad.
I borrowed most elements of this salad from Oh She Glows The Best Shredded Kale Salad. You’ll see–aside from using green beans and not kale–I cut most of the olive oil (and also the salt) from her original kale recipe. I do find the salt and olive oil are necessary for the “pecan parmesan” topping, though. I use a nice quality, coarse sea salt and find I only need a couple pinches!
You can find nutritional yeast–a deactivated yeast–easily, although you may have to ask a store employee where it is. Vegans often use nutritional yeast, but many people never heard of it. Health food stores surely carry it, but regular grocery stores have it too…usually.
Incidentally, I made shredded kale salad as published on Oh She Glows, took it to a dinner party, and received raves. I’m sure to make it again and again. So thanks to Angela Liddon and her talent in the kitchen!
And although I’m making this in the summer, because my garden at home is loaded with green beans, it would also be perfect for the Thanksgiving table, so keep that in mind.
(I know you have a lot to keep in mind between here and Thanksgiving, such as, OH MY GOD IT’S ALMOST CHRISTMAS! but you’ll be happy if you remember it.) I’ll try and remind you.
- 1 pound (or so) fresh green beans, cooked in bubbling hot water for 5 minutes, drained and cooled (to room temperature or refrigerated)
- 2 large garlic cloves
- juice from 1 fresh lemon
- 3 to 4 tablespoons water
- ¼ teaspoon freshly ground black pepper to taste
- ¼ to ½ cup dried cranberries
- 1 cup toasted pecan halves
- 1½ tablespoons nutritional yeast
- 1 tablespoon extra-virgin olive oil
- 2 pinches of coarse sea salt
- Buzz the dressing ingredients in a small food processor or whisk by hand.
- Buzz the topping ingredients in a small food process until they resemble a crumb topping.
- Toss cooked and cooled green beans with the dressing and the dried cranberries.
- Sprinkle the Pecan Parmesan all over the salad. Toss a little bit more to your liking.
I picked these beans from my home garden but took them up to the lake for a dinner side dish.
It’s a salad that travels well to bear country…
…or places where there are flowers…
… or anywhere there are wet dogs and wet bathing suits and bug spray and spiders and other bugs.