Side, Veggie

Green Beans w/ Dried-Cherry Vinaigrette

November 14, 2022

Bland, boring beans are taken to a whole new level with these crunchy, vibrant green beans, tossed with toasted walnuts, and a dried-cherry vinaigrette.This flavorful side dish is a must for Thanksgiving, as it’s freshness compliments any savory foods being served. Blanching green beans, then quickly submerging them into an ice bath stops the cooking while intensifying the color to create a tender, yet crunchy base. The tartness from the cherries compliments the subtle sweetness from the vinaigrette. Top with toasted walnuts & you have a scrumptious side dish in about 20 minutes!

Tip:Vinaigrette can be made 1 day ahead. Cover & chill. Bring to room temperature and whisk before using.



20 minutes


Dinner, Side




8 people


1.1/3 cup extra-virgin olive oil
2.1/3 cup minced shallots
3.3 tablespoons plus 2 teaspoons Sherry wine vinegar
4.2 tablespoons fresh mint, chopped
5.1 ½ teaspoons coarse salt
6.1 teaspoon coconut sugar
7.½ teaspoon black pepper, plus a little extra for sprinkling
8.1/3 cup dried tart cherries
9.1 ½ pounds slender green beans, trimmed (we used haricots verts)
10.½ cup walnuts, toasted & chopped



Combine First 6 Ingredients.

Whisk together the first 6 ingredients (olive oil thru coconut sugar) and ½ teaspoon black pepper in small bowl.

Fold in dried cherries; set aside.

(Vinaigrette can be made 1 day ahead. Cover & chill. Bring to room temperature and whisk again, before using.)


Cook the Walnuts.

When a recipe calls for a small amount like a 1/2 cup, I always toast my walnuts in a skillet on the stovetop.

Heat up a dry skillet over medium heat, then add the walnuts. Heat, shaking the pan, and stirring with a wooden spoon for about 4 minutes, until they become fragrant. (Keep your eye on them as they can easily burn!)

Then remove to a plate or paper towel to cool. 


Prepare Ice-bath for Beans.

Fill large bowl with water and ice; set aside.


Cook the Green Beans.

Cook green beans in a large pot of boiling salted water until crisp-tender, 3-4 minutes.

Drain and transfer to bowl with ice water; cool. Drain.


Combine All Ingredients.

Toss green beans, walnuts and vinaigrette in large bowl.

(Dish can be made 2 hours ahead of serving. Let stand at room temperature. Transfer to platter or bowl and serve.)


Adapted from Bon Appetit.

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