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Recipe for Green Bean Salad

Recipe for Green Bean Salad – Salads are traditionally thought of as a bed of lettuce topped with raw veggies, maybe some fruit and meat, and drizzled with dressing. And while those salads are absolutely delicious, we like to switch it up, and get creative from time-to-time!

This Recipe for Green Bean Salad is loaded with green beans, green apples, and fennel, and then topped with a citrusy vinaigrette. It’s such a unique, yet fresh and delicious twist on your traditional salad! The best part is that it’s super quick and easy to throw together, and is even delicious as a next-day meal. Ready for the details? Let’s get into it!

recipe for green bean salad

Recipe for Green Bean Salad

This Recipe for Green Bean Salad requires only 5-ingredients (plus salt and pepper!). This is one of those “impress the guests” kind of salads because 1) it looks so beautiful and 2) it’s not another average salad recipe. I especially like how easy it is to prepare! If you can chop and boil water you can absolutely make this dish. Nothing to it. Promise.

Ingredients for Green Bean Salad

Previously, I mentioned that this Recipe for Green Bean Salad requires only 5, simple ingredients! All of these ingredients are easy to source, and bring their own, unique flavor to the recipe. Here are the details…

recipe for green bean salad

Green Beans

Green beans are an excellent source of fiber, Vitamin C, K, folate, and many more essential nutrients and vitamins. For this recipe, I suggest using whole green beans, as they make the salad easier to eat, and in my opinion, just taste better.


If you’re not use to cooking with fennel, you’re not alone. Fennel is one of those intimidating-looking vegetables many people are not sure how to use (including myself until recently). I would routinely pass right by in the produce section for years. I never had a clue what to do with it and the “licorice-like” flavor the Food Network chef’s all raved about, nor did that sound all that appetizing to me. But that was then. These days I’m a bona fide fennel fan. Because of the anti-inflammatory diet I follow, I am positive I eat way more vegetables—fruits too!—than the average person. But sometimes even I get bored with the same old, same old. Fennel helps spice things up, and gives a super aromatic kick to many dishes. This is including this incredibly easy Recipe for Green Bean Salad!

While fennel does have a licorice-y flavor, it’s definitely not off-putting. Fennel also has mild hints of dill and I would best describe it as a gourmet version of celery. But unlike celery, fennel is not fibrous or stringy when cooked. Finely chopped fennel actually makes a great substitute for celery in so many dishes! The flavor of raw fennel is considerably stronger than the cooked version, which is rather mellow and ever so slightly sweet.

Like all vegetables, fennel is also very nutritious. One serving will give you a good dose of anti-aging vitamin C and potassium plus a little hit of calcium. It is pretty much available year-round. However, you want to look for fennel bulbs that are firm and creamy white with little or no discoloration. The stems should be crisp and the feathery fronds should be a vibrant bright green.

recipe for green bean salad

Green Apples

The green apples in this recipe add a sweet and tart flavor that compliments this salad perfectly. They’re a great source of fiber, and have been shown to improve heart health, and reduce one’s chances of getting Type 2 Diabetes, among much more!

Lemon Juice

Lemons are a fantastic source of vitamin c, can aid in a healthy digestive tract, and are amazing for detoxifying the body! Plus, their tangy citrusy flavor is simply delicious in vinaigrettes!

Flax Oil

We love golden flax oil for its uniquely hefty dose of omega-3s (in the form of LNA) just as much as we love it for its earthy, nutty flavor. It’s perfect for making pesto, hummus, and vinaigrette. We also love dipping our gluten free bread in little bowls of flax oil with a bit of fresh rosemary, freshly ground pepper, and sea salt. However, you do have to be very choosy about the flax oil you buy. This is because for whatever reason, many brands are not fresh.

Our favor­ite brand for consistently and reliably fresh flax oil, is from Barlean’s, available at most health food stores and many grocers.

recipe for green bean salad

Ready to jump into the ingredients and instructions to make this salad on your own? Let’s get into it!


Recipe for Green Bean Salad

This Recipe for Green Bean Salad is loaded with green beans, green apples, and fennel, and then topped with a citrusy vinaigrette.

recipe for green bean salad
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  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


Recipe for Green Bean Salad 

  • 2 fennel bulbs, stalks trimmed about 1-inch above the bulb, and sliced *see notes
  • 1 large granny smith apple, thinly sliced
  • 2 cups whole green beans, ends trimmed
  • Himalayan pink salt and pepper to taste
  • Optional: 1/4 cup nuts or seeds or choice
  • Juice from 1 whole lemon
  • 12 tablespoons flax oil


  1. Prepare a large ice bath.
  2. Bring a large pot of salted water to a boil. Add green beans cook 3 minutes.
  3. Add fennel and cook an additional 2-3 minutes. 
  4. Drain green beans and fennel, and immediately plunge into ice bath. Let vegetables sit in ice water for 2-3 minutes, and then drain.
  5. Transfer green beans and fennel to a large serving bowl, and pat dry with paper towels. 
  6. Add the apple slices.
  7. Drizzle the lemon juice and oil on top. Toss to coat.
  8. Season lightly with salt and pepper to taste. Serve at room temperature, and enjoy!
  9. Optional: Process nuts or seeds into crumbs in a food processor, and sprinkle on top.

Last Step! If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!


*Since the entire fennel plant can be eaten, save the bulbs for another recipe! 

© 2024 clean cuisine Recipe by:

Madison Suttles

Madison is passionate about health, fitness, and Jesus. She has lived with autoimmune symptoms nearly her entire life, but was diagnosed with Crohn's Disease in 2016. She shares her experience with Crohn's and living on a modified Specific Carbohydrate Diet as a resource to others on their health journeys.

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