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Beet and Green Bean Salad with Dijon Dressing Recipe

  • Author: Alexis Joseph | Hummusapien
  • Prep Time: 10 mins
  • Cook Time: 3 mins
  • Total Time: 13 mins
  • Yield: 3
  • Category: Salads
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan


Units Scale
  • For the salad:
  • 3 cups leafy mixed greens
  • 8 oz green beans, ends removed and sliced in half
  • 1 15oz can beets, sliced
  • 1 small red onion, sliced thin
  • For the dressing:
  • 1 tbsp dijon mustard
  • 2 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • squirt of honey (about a tsp)
  • pinch of salt
  • pinch of pepper


  1. Bring a medium pot of salted water (a couple inches) to boil. Set aside a large bowl of ice water for the green beans.
  2. Blanch the beans. (Add green beans to pot and boil for about three minutes, or until just tender.)
  3. Drain beans and let them sit in the ice bath for a few minutes to chill.
  4. Prepare dressing by whisking together dijon, red wine vinegar, olive oil and honey. Season with a good pinch of salt and pepper to taste.
  5. In a large bowl, combine mixed greens, drained green beans, sliced beets and sliced red onion. Toss with desired amount of dressing, add a pinch of salt and pepper and serve.