Green Bean Salad with Citrus Dressing

If you’re hunting for a fresh green bean salad recipe that’s not the same ol’ soggy casserole from holidays past, pull up a chair. This cold green bean salad with citrus dressing is bright, crisp, and full of flavor—perfect for warm-weather meals or a side dish that steals the show.

This salad has zingy oranges, tangy blue cheese, crunchy walnuts, and a honey citrus vinaigrette that pulls it all together. It’s the kind of salad that has folks sneaking second helpings and asking for the recipe before dessert.

---

Why This One’s a Keeper:
• It’s make-ahead friendly—perfect for entertaining or meal prep.
• The flavors are balanced: sweet citrus, salty cheese, and earthy walnuts.
• It’s flexible: swap the blue cheese or toss in a protein and call it dinner.
• It’s as gorgeous as it is delicious—ideal for holidays or potlucks.

---

Where This Recipe Comes From:

I first tried a cold green bean salad at a church potluck—one of those old-school three-bean numbers with kidney beans, garbanzos, and green beans tossed in an apple cider vinaigrette. It was tangy and nostalgic, but I remember thinking, “Cold green beans? Why don’t I eat these more often—on their own?” That moment stuck with me and inspired this version, which skips the extras and puts fresh green beans front and center.

Instead of a jarred dressing, I whip up a citrusy French-style vinaigrette that’s bright and balanced. Add a little crumbled blue cheese for richness, pomegranate for sparkle, and toasted walnuts for crunch—and you’ve got something cool, crisp, and totally crave-worthy.

In Texas, green beans are usually simmered low and slow with bacon or onions until they practically melt. This salad flips the script—it’s light, vibrant, and chilled, but still carries that Southern spirit.

This is one of those green bean dishes that pairs beautifully with just about anything—grilled pork chops, roast chicken, or a simple seared fish.

Round Up Your Kitchen Tools:
• Large pot – For blanching the green beans
• Slotted spoon – To transfer beans quickly to a bowl or container
• Large mixing bowl – For tossing the salad
• Citrus zester – To brighten up your dressing
• Small mason jar – Perfect for shaking up the vinaigrette
• Chef’s knife – For slicing oranges and mincing garlic

---

Here’s What You’ll Need:
• Fresh green beans – Blanched until crisp-tender
• Navel oranges – Peeled and segmented for brightness
• Blue cheese – Crumbled for tangy creaminess
• Toasted walnuts – Add earthy crunch
• Pomegranate arils – Optional but festive
• Red onion – Diced for bite
• Orange and lemon juice – For sweet-tart depth
• Dijon mustard – Adds subtle heat and richness
• Honey – For balance
• Olive oil – Emulsifies the dressing
• Chives – For a soft oniony note
• Salt and black pepper – To bring it all together

---

Let’s Get to Cookin’:

Make the Citrus Dressing
Shake up your red onion, citrus juices and zest, garlic, mustard, honey, oil, and chives in a small jar. Season generously with salt and pepper.

Blanch the Green Beans
Bring a big pot of salted water to a boil. Add green beans and cook 2–3 minutes until bright green and just tender. Drain and transfer immediately to an airtight container. *Normally after blanching, we would transfer the green beans to a bowl of ice water to stop the cooking, but for this recipe, we want the beans to stay warm so that as they cool they will absorb the dressing.

Marinate the Beans
Drain beans and pat dry. In a large bowl, toss with the dressing while still slightly warm. Cover and chill for at least 4 hours.

Assemble the Salad
Before serving, toss in orange segments and pomegranate arils. Sprinkle blue cheese and toasted walnuts over the top. Serve cold or at room temp.

✨ Scroll on down, friend. That full recipe’s waitin’ for you at the bottom. ✨

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Visit my Amazon Store for everything you need to cook up a storm, bake delicious treats, and whip up your favorite beverages!

Little Tricks from My Kitchen:
• Segment oranges over a bowl. This way, you catch all that flavorful juice—add it to the dressing!
• Toast your walnuts in a dry skillet over medium heat for 5 minutes until fragrant—makes all the difference.
• Use a mix of orange and lemon juice. It gives the vinaigrette more complexity than one citrus alone.
• Let it marinate. Chilling the beans in dressing for a few hours gives you deeper flavor without losing texture.

A few small touches, and you’ll turn a humble salad into something folks talk about long after the plates are cleared.

---

Ways to Dish It Up:

• Rustic Creamy Garlic Chicken: This pan-seared chicken in a garlicky, creamy sauce offers a rich contrast to the crisp, citrusy green bean salad.
• Seared Chilean Sea Bass: Delicate and buttery, this fish pairs beautifully with the salad’s vibrant acidity and crisp texture.
• Pan Roasted Chicken: Simple, golden-brown perfection. The lightness of the green bean salad adds freshness to every savory bite.
• Honey Mustard Roasted Salmon: Sweet, tangy glaze meets the salad’s citrus punch for a well-balanced, flavor-packed meal.
• Chicken Marsala: Earthy mushrooms and Marsala wine sauce get a lift from the bright, chilled green beans and juicy orange segments.
• Sweet Potato & Apple Stuffed Pork Chops: Hearty and comforting with a touch of sweetness, these chops are perfectly offset by the salad’s zing and crunch.

---

Curious? You’re Not Alone (SEO FAQs):

Can you make green bean salad ahead of time?
Yes! In fact, this salad is better when made ahead. Chill it at least 4 hours to allow the flavors to meld beautifully.

What kind of dressing goes with green beans?
Citrus vinaigrette, balsamic, or mustard-based dressings all work well. This one uses orange juice, lemon juice, honey, and Dijon.

How do I keep green beans bright green after cooking?
Blanch them quickly and transfer to an ice water bath. This stops the cooking and locks in that fresh green color.

What cheese goes best with green bean salad?
Blue cheese adds tangy richness, but feta, goat cheese, or shaved Parmesan work great too.

Can I add protein to this salad?
Absolutely. Grilled chicken, salmon, or even leftover holiday ham make it a hearty, complete meal.

What’s the best wine pairing with green bean salad?
Sauvignon Blanc, dry rosé, or even Brut Champagne balance the acidity and complement the cheese and citrus.

---

What to Do with the Leftovers:
Store any leftovers in an airtight container in the fridge for up to 3 days. 

The dressing may soften the beans slightly, but the flavors continue to develop.  

Not freezer-friendly, but it’s so good, leftovers rarely last long.

---

Stick Around for Seconds!
If you love bold, fresh flavors and recipes that actually work, don’t be a stranger. Subscribe to my newsletter or check back often—there’s always something good cookin’!

---

Let Me Know How Yours Turns Out!
Did this crisp green bean salad land on your dinner table—or your next holiday spread? Share your version in the comments, leave a review, or tag me on Instagram @jennifercooks!

Still Hungry? Lettuce Tempt You with More

If you're craving more vibrant, flavor-packed salads to accompany your meals or stand alone as satisfying dishes, explore these delightful options:

*****

Before You Get Started! If you whip up this recipe, I’d love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y’all!