Home » Green Beans » Chilled Green Bean Salad with Creamy Horseradish Sauce

Chilled Green Bean Salad with Creamy Horseradish Sauce

I saw this great chilled green bean salad on a post by Alex Guarnashelli in Facebook. She either made it on The Kitchen or that’s where she got the recipe. It sounded great to me, I like cold green beans and like adding horseradish to salads to give them a little kick.  Plus Alex usually has some pretty tasty ideas.  I had fresh green beans and was ready to roll.

My Norwegian grandparents used to raise horseradish. They were plants with huge leaves that fascinated me. I’d watch my dad help them dig them near the end of summer and trim up the roots. The roots were the usable part.

Once they had the roots harvested the fun began. They washed the roots thoroughly then ground them up. By then us kids were banished from the kitchen so we didn’t get in the way. (We went outside and would sneak raspberries and strawberries from the garden and ate them).

I’m not sure how the horseradish was preserved, probably in jars. Grandma had a canning room lined with shelves of jars in almost every color of the rainbow. My favorite was watermelon rind pickles.

But I digress. I was eager to try the bean salad and luckily enough the green beans were in sale this week. Amazing how a vegetable that grows so prolifically in the garden cans be so high priced in the store. Both green beans and zucchini are that way.

So I blanched the green beans in boiling water then iced water. It softens them a bit but also helps them stay bright green.

Next I whisked the dressing ingredients and had it ready when the beans were done. I did cheat and use dried basil in the dressing rather than add the chopped fresh herbs later. I added a good pinch, just for a hint of flavor.

I did trim the beans, cutting them in half for easier eating. They were pretty long and that’s sort of annoying to eat gracefully.

When the beans were trimmed I added the dressing and stirred to coat. I covered the container and refrigerated for several hours. I stirred again later to coat the beans again.

We had our bean salad for dinner and it was lovely! The fresh beans with a zippy sauce was perfect with grilled burgers and corn. Very summery!  I loved how the lime melded with the horseradish for a deeper citrus flavor.

The green beans were also excellent the next evening. The flavors had melded even more and were more pronounced. Double win!

Chilled Green Bean Salad with Creamy Horseradish Dressing

  • Servings: 6-8
  • Difficulty: easy
  • Print

A fun cold green bean salad with a zippy dressing.

 
– 3 tablespoons creamed horseradish (or 1 tablespoon ground horseradish mixed with 2 tablespoons mayonnaise)
– Zest and juice from 1 large lime
– 1 tablespoon apple cider vinegar
– 2 tablespoons extra-virgin olive oil
– 3/4 pound small/medium green beans, trimmed
– salt to taste
– 6 sprigs basil, stemmed ( I used 1/4 tsp dried)
 
In a large bowl, whisk together the horseradish, lime juice, vinegar and olive oil with a pinch of salt.
Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath.
Bring a kettle of water to a boil. Add a tablespoon of salt. Add beans to the water and cook for 2 minutes when it begins to boil again.
Remove beans to a colander with a slotted spoon. Stir to make sure all beans are chilled. Drain and place on toweling to dry.
Cut beans into pieces if too long. Pour dressing over green beans and stir to coat.
Refrigerate. Stir again in 30 minutes to coat again.
Marinate one hour or up to 6 hours.
Stir in basil leaves (if using) and serve cold.
 
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