Crushed Green Bean Salad with Mandarin Oranges
Fresh, crisp, and full of bright citrus flavor, this salad takes simple ingredients and turns them into something unexpectedly memorable. The lightly crushed green beans soak up seasoning while keeping their snap, creating texture in every bite alongside sweet mandarin oranges and tender greens. Finished with crunchy fried onions and a drizzle of Honey Wholegrain Vinaigrette, it feels vibrant, refreshing, and perfectly suited for warm-weather meals and gathering tables alike.
Serves: 6–8
Prep Time: 20 minutes
Chill Time: 6 hours (or up to 3 days)
Ingredients
- 1 pound green beans, trimmed
- Kosher salt and freshly ground black pepper
- 2–3 mandarin oranges, segmented
- 2 heads Little Gem lettuce, leaves separated (or 1 head romaine, torn)
- ½ cup prepared fried onions
- New Canaan Farms Honey Wholegrain Vinaigrette
Serve With: New Canaan Farms Honey Wholegrain Vinaigrette, grilled chicken, roasted salmon, or a simple summer spread.
Directions
- Working in batches, place the green beans into a large resealable bag and gently press out any excess air before sealing.
- Using a rolling pin or the bottom of a heavy pan, lightly crush the green beans until they begin to split and crack while still holding their shape.
- Transfer the crushed green beans to a large bowl and season generously with kosher salt and black pepper, tossing to coat evenly.
- Return the green beans to the refrigerator and chill for at least 6 hours, or up to 3 days, to allow the texture and flavor to develop.
- When ready to serve, combine the chilled green beans and mandarin orange segments in a large bowl, tossing gently.
- Arrange the lettuce leaves on a serving platter and spoon the green bean mixture over the top.
- Finish with a generous handful of fried onions and serve with Honey Wholegrain Vinaigrette alongside.
Storage Tip: Store the dressed and undressed components separately for the freshest texture. The crushed green beans can be refrigerated for up to 3 days before assembling the salad