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An overhead photo looking down onto a serving dish containing green bean salad topped with fried shallots. A fork is resting next to the serving dish, as well as a blue linen dishcloth.
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3.71 from 27 votes

Green Bean Salad

This light and refreshing green bean salad combines fresh green beans, dried cranberries, toasted nuts and fried shallots all tossed in an apple cider vinegar dressing. It comes together quickly and is such a tasty side dish!
Prep Time5 mins
Cook Time20 mins
Chill Time30 mins
Total Time55 mins
Course: Side
Cuisine: American
Keyword: green bean salad
Servings: 6
Calories: 229kcal



  • 1 pound fresh green beans trimmed
  • cup toasted nuts chopped (I used walnuts)
  • cup dried cranberries


  • 3 Tablespoons apple cider vinegar
  • 3 Tablespoons extra-virgin olive oil
  • 1 ½ teaspoons maple syrup
  • 2 Tablespoons minced shallots
  • 1 teaspoon dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

Fried Shallots

  • ¼ cup olive oil or avocado oil
  • 1 cup sliced shallots


  • Preheat oven to 350°F. Add nuts to a small baking sheet and place in the heated oven for about 10 minutes to toast, until they are golden and fragrant. You can toast nuts whole and chop after toasting or toast chopped nuts. If your nuts are already chopped it will take less time for them to toast. This step is optional but recommended.
    Chopped walnuts on a sheet pan.
  • Blanch the green beans by bringing a large pot of water to a boil. Once boiling, add the green beans and cook for 2-3 minutes, until tender, but still have a slight crunch. Drain and add to an ice bath to stop the cooking process.
    Blanched green beans in an ice water bath.
  • In a large bowl, whisk together apple cider vinegar, olive oil, maple syrup, minced shallots, dijon mustard, sea salt and pepper.
    A glass mixing bowl containing apple cider vinegar, olive oil, maple syrup, minced shallots, dijon mustard, sea salt and pepper.
  • Add blanched green beans, nuts and dried cranberries into the bowl with the dressing. Toss to coat and refrigerate for at least 30 minutes to allow the flavors to blend.
    A glass mixing bowl containing blanched green beans, nuts and dried cranberries.
  • While salad is chilling, make fried shallots by slicing shallots into thin rings with a knife or mandoline. Add shallots and oil to a frying pan. Turn heat to medium-high and saute shallots for about 5-7 minutes. Turn the heat to medium-low and continue cooking for 3-5 more minutes or until shallots are golden and crispy. Keep an eye on them as they can burn quickly! Transfer the fried shallots to a plate or pan lined with paper towels or a clean dishcloth to soak up the extra oil. Let cool completely.
    Crispy fried shallots on a paper towel, releasing excess oil.
  • Once you’re ready to serve, mix your salad together (the dressing will go to the bottom after sitting) and top it with the fried shallots right before serving.


Serving: 1/6 of recipe | Calories: 229kcal | Carbohydrates: 14g | Protein: 2g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 220mg | Potassium: 208mg | Fiber: 3g | Sugar: 7g