Name: Green Bean and Orange Salad
Prep time: 10 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 pound fresh green beans, trimmed; 2 oranges (navel or blood), peeled and segmented; 1/4 small red onion or 1 shallot, thinly sliced; 2 tablespoons olive oil; 1 tablespoon fresh lemon juice or white wine vinegar; 1 teaspoon Dijon mustard; Salt and pepper to taste; Optional: 1/4 cup sliced almonds, 1/4 cup crumbled feta, chopped fresh herbs (mint or basil)

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Green Bean and Orange Salad is a bright, refreshing side dish that brings together crisp-tender green beans, juicy citrus, and a light, zesty dressing. It’s one of those salads I turn to when I want something fresh and vibrant, especially during spring or summer. With just a few simple ingredients, it offers a beautiful balance of textures and flavors—crunchy, juicy, sweet, and tangy all in one bite.

Why You’ll Love This Recipe

I love how light and energizing this salad feels. It’s perfect as a side for grilled meats, roasted fish, or even as part of a holiday spread when I want to bring a pop of color to the table. The citrus adds a sweet burst that pairs so well with the crisp green beans, and the vinaigrette ties it all together without overpowering the ingredients. It’s easy to make ahead, packs well for potlucks, and always looks stunning on the plate. Green Bean and Orange Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh green beans, trimmed
Oranges (navel or blood oranges work well)
Red onion or shallot, thinly sliced
Olive oil
Dijon mustard
Fresh lemon juice or white wine vinegar
Salt and pepper
Optional: sliced almonds, crumbled feta, fresh herbs (like mint or basil)

Directions

I start by blanching the green beans in boiling salted water for 2–3 minutes until just tender but still crisp, then plunge them into ice water to stop the cooking and keep the color bright.
While the beans cool, I peel and segment the oranges, removing as much of the white pith as possible.
In a small bowl, I whisk together olive oil, lemon juice or vinegar, Dijon mustard, salt, and pepper to make the dressing.
I drain and dry the beans, then toss them in a large bowl with the orange segments, sliced onion, and dressing.
Just before serving, I sprinkle over any extras like toasted almonds, feta, or chopped herbs if I want to dress it up.

Servings and timing

This salad serves about 4 to 6 people as a side and takes around 20 to 25 minutes to prepare, including blanching and assembling.

Variations

I sometimes swap the oranges for grapefruit or a mix of both for a more complex citrus flavor.
For added protein, I toss in some chickpeas or grilled chicken slices.
If I’m making it ahead, I add the oranges just before serving to keep everything fresh and juicy.
A touch of honey in the dressing adds a little extra sweetness if the citrus is tart.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. The salad tastes great cold, though the green beans may soften slightly over time. I don’t reheat it—this one is best served chilled or at room temperature. Green Bean and Orange Salad

FAQs

Can I use canned or frozen green beans?

I always prefer fresh green beans for the best texture, but if I’m in a pinch, I’ve used frozen ones. I just make sure not to overcook them so they stay crisp.

What’s the best way to segment oranges?

I cut off the top and bottom, then slice away the peel and pith with a sharp knife. Then I cut between the membranes to release clean, juicy segments.

Can I make this salad ahead of time?

Yes. I usually prepare the beans and dressing a few hours ahead, then assemble everything just before serving to keep it crisp and vibrant.

What can I use instead of red onion?

Thinly sliced shallots or even chives work well if I want a milder onion flavor. I’ve also soaked red onion slices in cold water for a few minutes to reduce their sharpness.

Is this salad good for meal prep?

It is, especially if I store the components separately and combine them just before eating. It’s a fresh and easy way to add vegetables to my week.

Conclusion

Green Bean and Orange Salad is one of my go-to recipes when I want something refreshing, colorful, and easy to throw together. It’s crisp, tangy, and naturally sweet—just the kind of dish that brightens up any meal. Whether I’m serving it for a casual lunch or adding it to a festive table, it always brings a fresh burst of flavor I truly enjoy.