Green Bean Salad

Rachel Tepper Paley
July 22, 2014

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Photo credit: Martha Stewart

Farmers’ markets are overflowing with juicy green beans right now (they’re also known as string or snap beans), which is excellent news if you’re a fan of the crunchy, emerald-hued veggies. But it also means that refrigerator crisper drawers the nation over are being overwhelmed.

So many green beans, so little time! 

The solution may be as simple as expanding one’s repertoire. Chopping them into tiny pieces offers a tantalizing change of texture. Spliced open, the beans readily absorb the flavors of a vinaigrette, such as this one made with white wine vinegar, honey, Dijon mustard, and olive oil. And chopped celery lends an excellent contrasting crunch.

There you go! Problem solved. (Although, admittedly, having too many green beans is among the best kinds of problems.)

Chopped Green Bean and Celery Salad with Mustard Vinaigrette
From Martha Stewart
Serve 4

2 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon honey
Coarse salt and ground pepper
1/4 cup extra-virgin olive oil
1 pound green beans, trimmed and cut into 1/4-inch pieces
3 celery stalks, halved lengthwise and cut into 1/4-inch pieces

In a medium bowl, whisk together vinegar, mustard, and honey. Season with salt and pepper. Whisk in olive oil. Add green beans and celery; toss to combine. Season to taste with salt and pepper.

For more vegetable dishes, visit Martha Stewart.

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