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Green Bean Salad with Tarragon

Featured in: Crisp and Refreshing

Tender green beans are quickly blanched and chilled for crispness, then combined with vibrant radicchio, tangy goat cheese, red onion, and both walnuts and almonds. Generous drizzle of honey mustard dressing brings a pleasant sweetness that balances the bitter greens. Fresh tarragon infuses flare and a light anise note, while flaky sea salt enhances all flavors. Served arranged on a platter, this colorful dish is a perfect balance of crunch, creaminess, and freshness—delightful for gatherings or light side.

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A woman is sitting at a table with a plate of food in front of her. The plate contains a dessert with berries on top.
Updated on Fri, 31 Oct 2025 15:32:35 GMT
A plate of green beans with onions, nuts, and feta cheese, served as a salad. Pin it
A plate of green beans with onions, nuts, and feta cheese, served as a salad. | recipebyme.com

Fresh green bean salad makes even an ordinary dinner feel like a special occasion. The mix of crisp beans, tender radicchio, creamy goat cheese, and toasty nuts transforms simple ingredients into something crave-worthy.

I reach for this salad when I want to brighten up a holiday table, but it is just as welcome on a lazy summer night.

Ingredients

  • Green beans: choose bright green beans with snap and no blemishes the main crunchy foundation
  • Radicchio: look for firm heads with deep-colored leaves adds color and a subtle bitterness
  • Red onion: preferably thinly sliced the sharp bite rounds out each bite
  • Honey Mustard Dressing: any quality version works homemade or store-bought for a tangy finish
  • Goat cheese: soft and log-style is best for creamy tangy bursts
  • Walnuts: pick fresh pieces no bitterness for earthy richness
  • Sliced almonds: always use fresh for crunch as toasted slices give a delicate nuttiness
  • Tarragon: fresh only with aromatic anise flavor do not substitute with dried here
  • Flaky sea salt: adds sparkle and crunch at the finish use your best finishing salt

Instructions

Prepare the Green Beans:
Blanch green beans in rapidly boiling salted water for two minutes do not overcook or they lose crispness. Immediately plunge the beans into ice water for about fifteen seconds to halt the cooking and seal in color. Drain very well and dry on clean paper towels so the salad will not water down.
Mix the Vegetables:
Toss beans gently with radicchio and red onion in a generous bowl. Add just enough honey mustard dressing to lightly glaze the vegetables tossing with clean hands for the best texture.
Arrange and Garnish:
Spread the brightly dressed mixture onto a serving platter. Dot the surface with small bits of creamy goat cheese so each spoonful has a burst of tang.
Add the Crunch and Herbs:
Scatter the chopped walnuts and sliced almonds over the top for a double hit of crunch. Sprinkle fresh tarragon generously so the aroma rises from the dish.
Finish and Serve:
Drizzle more dressing as needed. Finish with a hearty pinch of flaky sea salt just before serving for crisp sparkle.
A plate of green beans with feta cheese and walnuts, served on a wooden table.
A plate of green beans with feta cheese and walnuts, served on a wooden table. | recipebyme.com

The first time I served this at a family barbecue it disappeared before the main course hit the table. Now I double the batch every time. The contrast of the warm blanched beans with the cool cheese and crisp nuts is just unbeatable. Goat cheese is my favorite here. Its tang cuts through the beans and radicchio and each creamy bite feels like a reward. My daughter claims the tarragon gives it a magical taste and will beg for extra sprigs on her plate.

Storage Tips

Store leftovers in a covered container in the fridge for up to two days. If making ahead combine all ingredients except cheese nuts herbs and salt which should be added just before serving for full freshness and crunch.

Ingredient Substitutions

Try blue cheese or feta if goat cheese is not your thing. Arugula can easily stand in for radicchio in a pinch and sunflower seeds or pecans swap well for the nuts on hand. Lemon vinaigrette instead of honey mustard can brighten the salad in a different way.

Serving Suggestions

Pair this with roast chicken grilled fish or even a hearty pasta for a complete meal. It is also vibrant enough to serve as a standalone lunch with crusty bread on the side. I love piling it on top of leftover grains for a next-day lunch.

Cultural and Historical Context

Radicchio is a classic Italian vegetable found in Venetian markets for centuries. Green bean salads like this have been gracing summer tables in Mediterranean countries for generations. The modern touch of goat cheese and nuts updates a timeless recipe for contemporary kitchens.

A bowl of green beans with feta cheese and nuts.
A bowl of green beans with feta cheese and nuts. | recipebyme.com

This colorful salad is sure to become a family favorite whether served for special occasions or speedy weekday meals. Its mix of crunch, tang and freshness brings a burst of flavor to every table.

Recipe FAQs

→ How can I keep green beans crisp?

Blanch green beans briefly, then transfer immediately to ice water to preserve their bright color and crisp texture.

→ Can I substitute the goat cheese?

Yes, try feta or ricotta salata for a similar creamy and tangy accent to complement the greens and nuts.

→ What nuts pair well in this dish?

A mix of chopped walnuts and sliced almonds offers varied crunch and a rich, toasty flavor.

→ Should the dressing be added before serving?

Toss beans with some dressing, then drizzle extra on top just before serving to maintain freshness and flavor.

→ How important is fresh tarragon?

Fresh tarragon adds herbal, slightly anise flavor; if unavailable, use a small amount of dill or parsley instead.

Green Bean Salad Tarragon

Crisp green beans, radicchio, goat cheese, and tarragon tossed with honey mustard and nuts.

Prep Time
15 min
Cook Time
2 min
Total Time
17 min
By: Sana

Category: Fresh Salads

Skill Level: Easy

Cuisine: American

Yield: 4 Servings (1 large salad platter)

Dietary Categories: Vegetarian, Gluten-Free

Ingredients

→ Salad Base

01 1 pound green beans, trimmed
02 1/2 head radicchio, sliced into strips
03 1/4 cup thinly sliced red onion

→ Toppings

04 2 ounces goat cheese
05 2 tablespoons chopped walnuts
06 2 tablespoons sliced almonds
07 1/4 cup fresh tarragon leaves
08 Flaky sea salt, to taste

→ Dressing

09 Honey mustard dressing, for drizzling

Steps

Step 01

Fill a large pot with water and add a generous amount of salt. Bring to a boil. Prepare a bowl of ice water. Add green beans to the boiling water and cook for 2 minutes.

Step 02

Using a slotted spoon, immediately transfer beans to the ice water. Leave for 15 seconds until cool. Drain thoroughly and dry the beans with paper towels.

Step 03

In a large mixing bowl, toss the green beans with radicchio, red onion, and several spoonfuls of honey mustard dressing until evenly coated.

Step 04

Arrange the salad mixture on a serving platter. Top with small pieces of goat cheese, followed by walnuts, almonds, and tarragon leaves. Drizzle additional dressing and season with flaky sea salt before serving.

Notes

  1. Blanching green beans preserves their vibrant color and crisp texture.

Required Equipment

  • Large pot
  • Mixing bowl
  • Slotted spoon
  • Serving platter
  • Paper towels

Allergen Information

Check each ingredient for potential allergens and consult a healthcare professional if needed.
  • Contains tree nuts (walnuts, almonds) and dairy (goat cheese).

Nutritional Info (per serving)

This data is provided as a guide and doesn't replace medical advice.
  • Calories: 170
  • Fats: 10 g
  • Carbohydrates: 14 g
  • Proteins: 7 g