Crushed Green Bean Salad With Cranberry
Updated Nov. 14, 2024
- Total Time
- 6 hours 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes, plus at least 6 hours’ marinating
- Rating
- Comments
- Read comments
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Ingredients
- 1pound green beans, trimmed
- Kosher salt and black pepper
- ¼cup cranberry sauce, any kind
- 3tablespoons apple cider vinegar
- 1medium shallot, finely chopped
- 3tablespoons freshly squeezed lemon juice
- 3tablespoons extra virgin olive oil
- ⅓cup dried cranberries
- 2heads Little Gem lettuce, leaves separated or 1 head romaine torn into bite-sized pieces
- ½cup prepared fried onions (such as French’s)
Nutritional analysis per serving (8 servings)
146 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 2 grams protein; 328 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Working in 2 batches, place a big handful of beans in a large resealable bag, then press out any excess air and close the bag. With a rolling pin, whack the beans, breaking them into pieces and splitting them open without fully smashing them. Dump them into a large bowl. Generously season the crushed beans with salt, tossing to evenly combine (they should taste well seasoned at this point). Return the beans to the bag and chill in the fridge at least 6 hours and up to 3 days.
- Step 2
In a medium jar or lidded container, combine cranberry sauce, vinegar, shallots, ½ teaspoon freshly ground black pepper and a couple big pinches of salt. Cover and shake well to combine. Chill in the fridge at least 6 hours and up to 3 days.
- Step 3
When ready to serve, add lemon juice and olive oil to the dressing. Cover container and shake to combine. Add the dressing and cranberries to the bag of beans, seal the bag, and toss to thoroughly coat the beans in the dressing. Arrange a layer Little Gem leaves onto a serving platter, top with some of the dressed beans, then repeat layering until you’ve used up all the lettuce and beans. Shower with fried onions. Serve right away.
Private Notes
Comments
I smashed the green beans in a single layer on a cutting board to save a plastic bag; I needed to chase a few errant beans across the counter, but it otherwise worked. The beans didn't taste raw or grassy after overnight salting. This was a fresh take on green beans that I'd make again.
Sounds tasty but I’m thinking of blanching the green beans. Personally I am not eating a scoop of raw green beans!
Those concerned about the "raw" green beans should also watch Sohla's video that goes along with the menu featured in: You Know What You Need? A Fried Chicken Thanksgiving. Sohla explains about salting the green beans. Her video also shows that the green beans were not haricot verts.
My family loved this recipe for thanksgiving. It was a novel cooking method. Family fun!
Went over well at Thanksgiving dinner. A fresh take on green beans. My only change was to blanche the green beans instead of salting. Will be making again!
Made this for thanksgiving along with Sohla’s other dishes- overall delicious meal with great flavors! This salad didn’t really come out though. The green beans were way too salty and still raw, I ended up eating around them. I think green beans blanched or straight out of a can would have been much better. Also I wish I had tossed the whole salad in the dressing, the stacking idea is fun but wasn’t easy to eat on a plate full of other things. The dressing was delicious though, I also added extra dried cranberries and fresh pomegranate seeds which added a fun pop. Thanks Sohla for the fun menu, we had a great time executing it!!
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