Green Bean-Citrus Salad with Almonds

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 2 pounds green beans, trimmed and halved
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 2 tablespoons champagne vinegar or white wine vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons honey
  • 1/2 cup extra-virgin olive oil
  • 2 blood oranges, cut into segments
  • 1 navel orange, cut into segments
  • 1 ruby red grapefruit, cut into segments
  • 1/2 cup chopped fresh cilantro or mint
  • 1/4 red onion, thinly sliced
  • 1 red jalapeno pepper, thinly sliced (remove seeds for less heat)
  • Freshly ground pepper
  • 1/4 cup sliced almonds, toasted
Directions
  • Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours.)

  • Whisk the lime juice, orange juice, vinegar, mustard and honey in a large bowl. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. Add the green beans, orange and grapefruit segments, cilantro, red onion and jalapeno; toss to combine. Season with salt and pepper; sprinkle with the almonds.

  • Photograph by Ryan Dausch


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    This recipe is featured in:

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