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Green Bean and Orange Salad

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A vibrant and refreshing salad made with crisp green beans, juicy orange segments, and a tangy vinaigrette. Perfect as a light side dish for warm-weather meals or holiday spreads.

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)

Instructions

  1. Bring a pot of salted water to a boil. Blanch green beans for 2–3 minutes until just tender. Drain and plunge into ice water to stop cooking. Drain again and pat dry.
  2. Peel and segment oranges, removing as much white pith as possible.
  3. In a small bowl, whisk together olive oil, lemon juice or vinegar, Dijon mustard, salt, and pepper.
  4. In a large bowl, toss green beans, orange segments, and red onion with the vinaigrette.
  5. Top with optional almonds, feta, or herbs before serving.

Notes

  • To segment oranges cleanly, use a sharp knife and cut between membranes.
  • Blanch beans just until bright green and crisp-tender—don’t overcook.
  • To make ahead, prep beans and dressing separately and combine just before serving.
  • Add a teaspoon of honey to the dressing if using tart citrus.
  • Substitute grapefruit for oranges for a more complex citrus flavor.

Nutrition

Find it online: https://recipesbyliza.com/green-bean-and-orange-salad/