Over the past few weeks, I’ve been posting my favorite healthy vegetable side dishes for the holiday table. I’m finishing this recipe series with my favorite green bean salad. Green beans are a common sight at Thanksgiving, but it’s often not the healthiest side dish. This green bean salad recipe leaves in the flavor but keeps out the saturated fat and high sodium you might find in a traditional green bean casserole.
Green beans are a great kids vegetable. According to a 2012 survey by Cornell University, green beans are kids’ 4th favorite vegetable (behind, corn, broccoli, and carrots).
This holds true in our household, as green beans are one of June’s very favorite vegetables. They have a mild flavor and aren’t too texture-y, like broccoli. One of the reasons I like green beans so much is that I can steam them ahead of time and they still taste great after a few days in the fridge.
Green Bean Salad Variations
This green bean salad recipe is an adaptation from the Simply Recipes blog. I added capers, a little dijon mustard, and parsley instead of basil. If you are dairy-free, let me assure you this salad can stand on its own without the parmesan cheese. These green beans are so full of flavor that I have a hard time not eating the whole dish myself!