Green Bean-Citrus Salad with Almonds

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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 6 to 8 servings
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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


  1. 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.)
  2. 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.
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