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Green Bean Salad with Crispy Shallot » Simple and Healthy Recipe! ✅

This tasty and crunchy Cold Green Bean Salad is one of our favorite ways to enjoy green beans.. Green beans are dressed in a simple shallot dressing and topped with crisp, crispy shallots. Go to the green bean salad recipe or read on to see how easy this salad is to make.

This easy green bean salad is quick to make, works for all occasions, and is vegan. We start with perfectly blanched green beans and season them with a simple shallot vinaigrette. Everything takes less than 10 minutes to do. Let me walk you through how we do it.

How to make cold green bean salad

The trick to the best green bean salad is to blanch the green beans in salted water for a few minutes so they are bright green, tender and crisp. Still in the boiling water, the beans will lose their crunch and color. We want the beans to be crispy, not mushy.

When the beans are blanched, submerge them in cold water to prevent them from cooking. It is at this point that we can dress them with our simple spring onion salad dressing.

The salad alone is delicious with green beans and a vinaigrette, but if you really want to take it to the next level, add a handful of crispy fried shallots just before serving. The combination of green beans and crispy fried shallots is a classic (especially during Thanksgiving).

Here’s how we make fried shallots at home (it’s easy), but you can swap out our homemade version for store-bought fried onions if you prefer.

Our shallot vinaigrette

Everyone needs a homemade salad dressing in their back pocket, and this Shallot Vinaigrette is one of ours. You won’t believe how simple it is and it will remind you of the toppings used in the most elegant restaurants.

For the shallot vinaigrettesimply whisk together the chopped shallot, Dijon mustard, wine vinegar (we use red wine, white wine, and champagne vinegar to make this), olive oil, salt, and freshly ground black pepper.

After beating, the topping will be creamy, slightly spicy and perfect for dressing with vegetables or, in this case, crispy green beans.

You may also like: Our entire family loves these Garlic Butter Sautéed Green Beans. Try them!

How to make crispy shallot

Once you learn how easy it is to make crispy fried shallots at home, you’ll always be! The good news is that these shallots are quick to make. I usually double the batch, so I have crispy fried goodness to add to my salads and other meals throughout the day (they are so tasty). The shallots will stay crisp for a day, maybe a little longer.

Some fried shallot recipes call for flour, but ours did not. We don’t think they really need it. This is how we do it:

  1. Cut the shallot into thin rings. I find that a mandoline helps slice them to a similar thickness, but a knife works fine if that’s all you have.
  2. Add the sliced ​​shallot to a large cold skillet with two to three tablespoons of cooking oil over high heat. (Right now I love walnut, avocado, and grapeseed oils, but canola or vegetable oil works too.)
  3. Turn the heat to medium and heat the oil and shallot. You will notice that the oil will start to boil around the shallots, this is the water that is running out.
  4. Lower the heat to medium-low, then continue cooking, stirring the shallot frequently, until the bubbles have subsided and they have a golden appearance. (It’s important to stay close, the shallot can go from brown to scorched quickly.)
  5. Transfer shallots to a clean paper towel or dish towel to drain, then let cool completely. Shallots will last, if stored in an airtight container, for about a day.

By the way, the oil you used to cook the shallots can be stored and reused. Think about using it for your next vinaigrette or cooking something with it. I love using it to cook shrimp, chicken, and even vegetables like spinach.

The shallots are ready to be transferred to absorbent paper to cool. After they have cooled, the shallots will be crisp.

Green Bean Salad Variations

This green bean salad is perfect as a side dish for many meals. Personally I think it’s perfect both in summer and on vacation! As with many of our salad recipes, there are many variations you can make for this easy green bean salad. Here are some of my favorites:

  • Add some cheese like crumbled feta, flaked Parmesan, or creamy goat cheese.
  • Add some cooked and sliced ​​potatoes – check out our Potato and Green Bean Salad for inspiration.
  • Add a few handfuls of greens like arugula, spinach, or kale.
  • Serve the salad alongside seared tuna or your favorite canned tuna, hard-boiled eggs, and a few olives for a French Nicoise Salad-inspired meal.
  • Add some extra protein with cooked and crumbled bacon, diced ham, or shrimp.

More easy salad recipes

  • This cherry tomato and feta salad is undeniably simple, but that doesn’t mean it won’t blow your mind. To do!
  • Our Creamy Cucumber Salad has a tzatziki-inspired dressing made with Greek yogurt, vinegar, fresh lemon, garlic, and dill.
  • This arugula salad with lemon and couscous stands out. Once done, you will want to do it again.
  • Fresh and flavorful, this easy Chicken Caprese Salad could be the ultimate supper of summer!
  • Our incredibly easy bean salad takes 10 minutes and is so versatile. Plus it lasts up to 4 days in the fridge!
  • This Lemon White Bean Salad has creamy white beans, salty ham, Parmesan cheese, tangy arugula, and a tangy lemon dressing.
  • And while they’re not a salad recipe, you might also enjoy our easy homemade refried beans recipe that can be added to tacos, rice bowls, burritos, and more.

Green bean salad with crispy shallot

  • PREPARATION 5 minutes
  • COOKING 5 minutes
  • TOTALS 10 minutes

This tasty and crunchy Cold Green Bean Salad is one of our favorite ways to enjoy green beans. Green beans are dressed in a simple shallot dressing and topped with crisp, crispy shallots. Fried shallots can be store bought or you can follow our easy method to make them from scratch. The salad is also quite delicious without them.

For 6 servings

Will need

1 pound green beans or baby green beans

1 tablespoon minced shallots

1 tablespoon Dijon mustard

2 tablespoons red wine vinegar, white wine vinegar, or champagne vinegar

4 tablespoons olive oil

Salt and freshly ground pepper

Crispy fried shallot, optional, see how to make it below


  • For the green bean salad
  • Clean the ends of the beans and leave them whole. Prepare a container filled with cold water and ice.

    Bring a large pot of salted water to a boil, then add the beans. Cook until bright green, but still crisp. I check for doneness after 2 minutes, then add more time if needed. Depending on how thin the beans are, it will take 2-4 minutes.

    Drain the beans and submerge them in the ice water.

    In the bottom of a salad bowl, mix together the minced shallot, mustard, vinegar, olive oil, a pinch of salt, and a pinch of pepper. Taste then season with salt and pepper if needed.

    Add the green beans and serve with crispy shallots sprinkled on top.

    • make crispy fried shallots
    • Cut one or two large shallots into thin rings. A mandolin makes quick work of this.

      Add the shallot and a few tablespoons of high-heat cooking oil (such as grapeseed, vegetable oil, or avocado oil) to a large, cold skillet.

      Turn the heat to medium-high and cook until the oil begins to boil around the shallots. Stir the shallots occasionally, then when the boil subsides, lower the heat and continue cooking, stirring often, until the shallots are golden brown. Stay close while the shallots cook, they can go from brown to burnt quickly.

      Transfer the shallots to a plate lined with absorbent paper or a clean cloth, sprinkle with a little salt and let cool completely. Use the shallot within the next day or so.

Advice from Adam and Joanne

  • Instead of crispy shallots, try frying some minced or sliced ​​garlic for a crispy garlic green bean salad.
  • The salad will last up to a day in the refrigerator, after which it will still taste delicious, but the beans will lose some of their bright green color.
  • Nutrition Facts: The nutrition facts provided below are estimates. We use the USDA database to calculate approximate values.

If you make this recipe, take a photo and use the hashtag #RecetasLatinas – we love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: 1/6 Plate Serving / Calories 127 / Total Fat 10g / Saturated Fat 1.4g / Cholesterol 0mg / Sodium 105.2mg / Carbohydrates 9.6g / Dietary Fiber 3.5g / Total sugar 4.4 g / Protein 2.6 g

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