I once made a Thanksgiving green bean casserole from scratch. You know, the old-fashioned kind with the creamy mushroom sauce and crispy fried onion topping? Was it good? Sure. But it took me a ridiculously long time to make. Like, all day. Will I ever do it again? Heck no. Because the sad truth is that I am pretty sure no one could even tell the difference from the kind that uses canned cream of mushroom soup and canned fried onions. Adding insult to injury, I couldn’t get my onions anywhere near as crunchy as the store-bought ones. This year for Thanksgiving, I’m serving this lightened up green bean salad instead.
It’s quick and easy to make and delivers classic flavors that will fit in perfectly with a traditional Thanksgiving menu. Crisp-tender green beans and radishes are tossed with a bright whole-grain Dijon mustard dressing and topped with shaved ricotta salata (or feta or goat cheese).
What makes this green bean salad a perfect Thanksgiving side is that it is topped with those crispy, crunchy fried onions everyone loves (and yes, this time I just went ahead and used the store-bought ones!)
If you’re looking for other easy recipes to round out your Thanksgiving menu, check out our Vegetarian Butternut Squash and Goat Cheese Torte, Meatless Meatloaf with Wild Mushrooms, Vegetarian Gravy, Sweet Potato Biscuits with Honey Butter, Gluten-Free Pumpkin Pie, and Chocolate Pecan Pie recipes!Print
This salad is every bit as delicious as the classic Thanksgiving green bean casserole, but it’s a bit lighter and healthier. It’s topped with store-bought fried onions, though, so it still qualifies as indulgent holiday fare.
1 pound green beans (I used haricots vert)
1 ½ tablespoons coarse grain Dijon mustard
½ teaspoon kosher salt
3 tablespoons apple cider vinegar
3 tablespoons olive oil
1 teaspoon water
4 to 6 radishes, thinly sliced and cut into quarters
1 ounce shaved or crumbled ricotta salata, feta, or goat cheese
½ cup fried onions