In just 15 minutes, whip up a batch of green beans layered with a spicy dressing, toasted almonds, and lots of blue cheese. This is a quick and easy side dish that can be served warm or cold.
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I love having an easy side dish in my back pocket that doesn't take too long to make but still has great flavor. This type of dish is perfect for entertaining.
What's great about these almond and blue cheese green beans is that they can be eaten while still warm, or cold, straight out of the refrigerator.
You'll be amazed at how quickly the dish comes together in just 15 minutes.
What You'll Learn In This Recipe
- How to blanche green beans.
- An easy and delicious homemade dressing.
- Tips for how to make this dish ahead of time (perfect if you're hosting a party).
Grab my free email series if you want to learn even more helpful tips for becoming a better home chef.
Ingredients You Need
- French green beans: I find that fresh, in-season green beans work best for this recipe. Prepare the green beans by trimming the ends.
- Red wine vinegar: This gives the dressing the perfect kick of acid.
- Spicy brown mustard: I love the flavor of spicy brown mustard, but Dijon or whole mustard will also work.
- Crushed red pepper: If you don't like spice, you can omit this ingredient altogether or reduce the measurement.
- Morton kosher salt/black pepper: Salt and pepper help to enhance the natural taste of vegetables. Never skip these seasonings! They give the green beans such a flavor boost.
- Extra virgin olive oil: Be sure to use extra virgin olive oil with great flavor. You can learn how to choose a bottle of olive oil if you need help selecting the best option.
- Sliced almonds: Be sure to toast the almonds. It enhances the flavor and gives the almonds a nice crunch.
- Blue cheese: If you don't like blue cheese, you can opt for goat cheese or shaved parmesan.
How To Make This Recipe
This recipe is super easy and quick to throw together. Here's how!
1. Bring a large pot of water to a boil. Generously, season with salt. Cook the green beans for about 3–5 minutes until they're tender but still crunchy.
2. Add red wine vinegar, spicy brown mustard, crushed red pepper, salt, and pepper to a mixing bowl, and whisk to combine.
3. While whisking, drizzle in extra virgin olive oil until fully combined.
4. Finally, toss the cooked green beans, sliced almonds, and blue cheese in the dressing.
Expert Tips
- Make Ahead: This dish can be made up to 3 days ahead of time. Store in the refrigerator until you're ready to serve. Keep almonds separate until right before serving.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 6 days. The green beans can be eaten cold, straight out of the fridge.
- For a pretty presentation, save part of the sliced almonds and blue cheese to sprinkle on top after the green beans have been plated.
Recipe FAQs
Sure, if you don't like blue cheese, you can substitute it for another variety like goat cheese or even shaved parmesan.
While I personally prefer the green beans to have a crunchy bite to them, you can definitely cook them longer if you prefer softer green beans.
To toast almonds, cook over medium heat in a sauté pan, stirring often, until the almonds are slightly browned and you smell a toasty aroma, about 2–5 minutes.
More Green Bean Recipes
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below. Have questions as you're cooking? Leave a comment below, and I'll help!
Almond and Blue Cheese Green Beans
Equipment
- stock pot
- serving platter
Ingredients
- 1 pound French green beans ends trimmed
- 2 tablespoons red wine vinegar
- 2 tablespoons spicy brown mustard
- ½ teaspoon crushed red pepper
- 1 teaspoon Morton kosher salt
- ⅛ teaspoon finely ground black pepper
- 6 tablespoons extra virgin olive oil
- ½ cup sliced almonds toasted
- 4 ounces crumbled blue cheese
Instructions
- Bring a large pot of water to a boil. Generously, season with salt. Cook green beans for 3–5 minutes until tender but still crunchy. Drain and set aside.
- Add red wine vinegar, spicy brown mustard, crushed red pepper, salt, and pepper to a mixing bowl, and whisk to combine. While whisking, drizzle in extra virgin olive oil until fully combined. Toss the cooked green beans, sliced almonds, and blue cheese in the dressing.
- Transfer to a serving platter. This dish can be eaten slightly warm or cold straight out of the refrigerator.
Frannie
I know not everyone likes blue cheese, but it's my absolute favorite! Really enjoyed these!