Green & Gold Bean Salad

This bean salad pairs green beans and yellow wax beans for a colorful side that comes together without turning on the stove. Canned beans get drained and tossed with diced celery and dill, then chilled until you’re ready to serve.

The key move is adding the almonds, croutons, and dressing at the last minute. Mix them in too early and the croutons turn soggy and the nuts lose their snap. That crunch against the soft beans is what makes this salad worth making.

A creamy onion dressing ties everything together with a tangy, savory note that complements the dill without overpowering it.

Kitchen Tips

• Drain the beans thoroughly and pat dry. Excess liquid dilutes the dressing and makes the salad watery.
• Use slivered almonds for the best texture. Whole almonds are too bulky and sliced almonds are too delicate.
• Chill for at least 30 minutes after mixing the beans, celery, and dill. Cold salad absorbs the dressing better.
• Toss the croutons in right at the table for maximum crunch.

Variations

• Add ¼ cup diced red onion or sliced radishes for extra bite and color.
• Swap creamy onion dressing for a simple lemon vinaigrette for a lighter, dairy-free version.
• Toss in a can of drained chickpeas for a heartier, more filling salad.