Green and Yellow String Beans With Almonds and Granny Smiths

There’s a certain crispness to fall evenings that always makes me crave something equally bright and refreshing. As a child, late summer meant the end of long vacations, but my grandmother always managed to soften the blow with a harvest table overflowing with the last of summer’s produce. I vividly recall the gleaming piles of green and yellow string beans, so vibrant against the checkered tablecloth, a prelude to the heartier, warmer dishes of autumn. This salad captures that memory perfectly – the satisfying snap of the beans, the tartness of the Granny Smiths, and the nutty warmth of toasted almonds—it’s a celebration of textures and flavors that bridge the seasons.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Servings: 6
• Yield: 6 servings
• Dietary Type: Gluten-Free

Ingredients

Salad:

• 10 ounces green beans
• 10 ounces yellow wax beans
• 2 Granny Smith apples
• ½ cup Walla Walla onion, cut into crescents (optional)
• ⅓ cup sliced almonds, toasted
• Mache or Boston lettuce (optional, for serving)
• Belgian endive (optional, for serving)

Vinaigrette Number 1:

• ½ cup grapeseed oil
• Juice of 1 lemon
• 1 teaspoon grated fresh ginger
• Salt to taste
• Pepper to taste

Vinaigrette Number 2:

• 4 tablespoons lemon juice
• ⅓ cup grapeseed oil
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar (either regular or seasoned)
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar

Equipment Needed

• Large pot
• Colander
• Non-reactive bowls
• Whisk
• Cast iron skillet (or other skillet)

Instructions

1. Prepare your vinaigrette: In a non-reactive bowl, combine the ingredients for either Vinaigrette Number 1 or Vinaigrette Number 2. Whisk the ingredients well to ensure they are fully emulsified. Preparing the vinaigrette at least 1 hour in advance will allow the flavors to meld together beautifully.
2. Toast the almonds: In a clean, dry cast iron skillet over medium-low heat, lightly toast the almond slices, stirring frequently to prevent burning. Watch them closely – they can go from golden brown to burnt very quickly. Remove from the skillet and allow to cool completely. Toasting brings out the almonds’ natural oils, enhancing their flavor and adding a delightful crunch to the salad.
3. Prepare the string beans: Cut the tips off both ends of the green beans and yellow wax beans. This step removes any tough or stringy ends.
4. Cook the string beans: In a large pot, bring lightly salted water to a rolling boil. Add the string beans and cook uncovered until they are crisp-tender. The cooking time will vary slightly depending on the freshness and thickness of the beans, but generally, this will take about 3-5 minutes. Don’t overcook them, as you want them to retain their vibrant color and satisfying snap.
5. Stop the cooking process: Once the beans are cooked to your liking, immediately drain them and immerse them in a bowl of ice water. This is crucial for stopping the cooking process and preserving their bright color and crisp texture. Leave them in the ice bath for a few minutes, then drain them again thoroughly.
6. Prepare the apples: Peel, seed, core, and cut the Granny Smith apples into thin strips. The tartness of the Granny Smiths provides a wonderful counterpoint to the sweetness of the beans and the richness of the vinaigrette.
7. Assemble the salad: In a non-reactive salad bowl, combine the prepared vinaigrette, cooked string beans, apple strips, and toasted almonds. If using, add the sliced Walla Walla onion at this stage. Gently toss all ingredients together to ensure the beans and apples are evenly coated with the vinaigrette.
8. Chill and serve: Chill the salad in the refrigerator until you are ready to serve. This allows the flavors to further meld together and enhances the refreshing quality of the dish.
9. Optional serving suggestion: If desired, serve the salad on a bed of fresh mache or Belgian endive for an extra touch of elegance.

Expert Tips & Tricks

• For a deeper flavor, consider using a high-quality extra virgin olive oil in place of the grapeseed oil in Vinaigrette Number 1.
• If you don’t have Walla Walla onions, any sweet onion variety will work well.
• To prevent the apples from browning, you can toss them with a little lemon juice after cutting them into strips.
• The salad can be assembled a few hours in advance, but wait to add the almonds until just before serving to ensure they remain crunchy.
• For a spicier kick, add a pinch of red pepper flakes to either vinaigrette.

Serving & Storage Suggestions

This salad is best served chilled as a light lunch, a side dish, or a refreshing appetizer. It pairs beautifully with grilled fish, chicken, or pork.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The apples may brown slightly over time, but the flavor will still be delicious. It is not recommended to freeze this salad, as the texture of the beans and apples will be compromised.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	387 kcal	N/A
Total Fat	35.3g	54%
Saturated Fat	3.5g	17%
Cholesterol	0mg	0%
Sodium	342.5mg	14%
Total Carbohydrate	18.3g	6%
Dietary Fiber	5g	20%
Sugars	8.4g	N/A
Protein	3.6g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegan Variation: Ensure that if you are using Vinaigrette Number 2, the soy sauce and rice vinegar are vegan-friendly. Some soy sauces may contain honey.
• Nut-Free Variation: Substitute the toasted almonds with toasted sunflower seeds or pumpkin seeds for a similar crunch and nutty flavor.
• Citrus Variation: Experiment with different citrus fruits in the vinaigrette. Orange or grapefruit juice can add a unique twist.
• Herbaceous Variation: Add fresh herbs like chopped parsley, chives, or dill to the salad for a more aromatic flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen green beans and yellow wax beans?
A: While fresh beans are preferred for their superior texture and flavor, you can use frozen beans in a pinch. Be sure to thaw them completely and pat them dry before cooking.

Q: Can I make this salad ahead of time?
A: Yes, you can prepare the vinaigrette, cook the beans, and chop the apples ahead of time. However, it’s best to assemble the salad just before serving to prevent the apples from browning and the almonds from losing their crunch.

Q: What is grapeseed oil and can I substitute it?
A: Grapeseed oil is a neutral-tasting oil with a high smoke point, making it a good choice for vinaigrettes. You can substitute it with another neutral oil like canola oil or vegetable oil.

Q: How do I toast almonds properly?
A: Toasting almonds in a dry skillet over medium-low heat, stirring frequently, is the best way to achieve even browning and prevent burning. You can also toast them in a 350°F (175°C) oven for 5-10 minutes, or until golden brown.

Q: Can I add other vegetables to this salad?
A: Absolutely! Feel free to add other vegetables like sliced cucumbers, cherry tomatoes, or bell peppers for added color and flavor.

Final Thoughts

This Green and Yellow String Bean Salad with Almonds and Granny Smiths is more than just a recipe; it’s a vibrant celebration of seasonal flavors and textures. From the satisfying snap of the beans to the tartness of the apples and the nutty warmth of the toasted almonds, every bite is a delightful experience. I encourage you to try this recipe and make it your own by experimenting with different variations and substitutions. Share your feedback and creations, and consider pairing it with a crisp white wine for a truly memorable meal. Happy cooking!