Imagine crisp, tender flat green beans dressed in a bright, homemade honey mustard dressing infused with the aromatic sweetness of fresh summer basil. Whether you’re enjoying a casual backyard barbecue or a simple weeknight meal, this green bean salad, topped with a generous and crunchy sprinkle of toasted, buttery panko breadcrumbs, is sure to impress. Served chilled, at room temperature, or warmed, this summer side dish will have everyone coming back for seconds.

Green beans aren’t really something that I make that often. Probably because I still have horrifying nightmares about weeding them, picking them, snapping them, and helping to can them in a kitchen with no air conditioning in the middle of summer as a child. However, this summer, after finding flat green beans at our local farmer’s market, B.O.B. Bob and I have already had them twice in two weeks, and I just bought another mess of them to make again for dinner this week. I like to think of it as making up for lost time. Heck, if nothing else, I know that B.O.B. Bob, for one, is pretty much happier than a pig in shit, even though he’s been fairly silent about my sudden green bean buying frenzy. I think he’s afraid that if he acknowledges their sudden appearance, I’ll stop buying and making them. And since they’re his absolute favorite vegetable, usually only served to him while at a restaurant, there is no way in hell he wants to mess with a good thing.

Ingredients:

Green Beans:

• 12-oz. Flat Italian Green Beans
• Cold Water
• 1 Teaspoon Coarse Sea Salt
• Ice Water

Fresh Basil Honey Mustard Salad Dressing:

• 1/4 Cup Mayonnaise
• 1 Tablespoon Spicy Brown Mustard
• 1 Tablespoon Honey
• 1/4 Teaspoon Onion Powder
• 1/4 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Paprika
• 3 Tablespoons Fresh Basil Leaves, Very Finely Chopped

Panko Bread Crumbs:

• 1 Tablespoon Salted Butter
• 1/4 Cup Panko Bread Crumbs

Directions:

Green Beans:

1. Rinse the beans under cold running water to remove any dirt or debris. Trim the stem and tail ends off of each green bean, and then cut each green bean into 1-inch pieces.
2. Place the cut beans into a medium-sized pot. Fill the pot halfway full with cold water and add the coarse sea salt. Bring to a boil over high heat. When the water begins to boil, continue cooking the green beans for 15 to 20 minutes, or until they are tender.
3. Use a colander or strainer to drain the green beans and then immediately place them in a bowl filled with ice water. Let the green beans cool off in the ice water for 15 minutes.
4. Drain the beans and shake off as much water as possible.

Fresh Basil Honey Mustard Salad Dressing:

1. In a small bowl, whisk the mayonnaise, mustard, honey, onion powder, pepper, and paprika together until smooth.
2. Stir the basil into the honey mustard dressing until well incorporated.
3. Pour or drizzle the honey mustard over the drained green beans.

Panko Bread Crumbs:

1. Melt the butter over medium heat in a small skillet. When the butter is melted and bubbling, add the panko bread crumbs. Cook for 2 minutes, stirring often, or until toasted.
2. Top the dressed green bean salad with the toasted bread crumbs.

Suggestions:

• I used Flat Italian Green Beans for this recipe; however, you could also make this recipe with traditional green beans. You may need to adjust the cooking time. Simply boil the traditional green beans until they are done to your liking.
• 12-oz. of green beans will yield approximately 2 1/2 cups of cut green beans. There’s no need to be exact. Fewer beans equals more sauce, and more beans equals less sauce. A few beans here or there won’t do too much harm.
• Make sure to drain the green beans well and shake off as much water as possible. If there is too much water left on them, the dressing will become watered down.
• CLICK HERE to see all of the suggestions and improvements for our Fresh Basil Honey Mustard Salad Dressing recipe.
• When toasting the panko bread crumbs, make sure to stir them constantly to prevent burning.
• You can serve this green bean salad chilled, warm, or at room temperature. If you want to serve the salad warm, skip the ice bath. If you want to serve this salad at room temperature, allow the beans to come to room temperature before adding the dressing and breadcrumbs.
• If you want to make this salad ahead of time, do not add the dressing or breadcrumbs until right before serving. This will ensure that the salad doesn’t become watery and the breadcrumbs don’t become mushy.
• This green bean salad will yield 4 servings.

Improvements:

• Garnish this salad with a little bit of finely chopped basil.
• Add some grated cheddar cheese to this green bean salad.
• When toasting the panko bread crumbs, replace the butter with bacon grease.
• CLICK HERE to find more delicious bean salad recipes.

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Fresh Basil Honey Mustard Flat Green Bean Salad

Ingredients:

Green Beans:
• 12-oz. Flat Italian Green Beans
• Cold Water
• 1 Teaspoon Coarse Sea Salt
• Ice Water
Fresh Basil Honey Mustard Salad Dressing:
• 1/4 Cup Mayonnaise
• 1 Tablespoon Spicy Brown Mustard
• 1 Tablespoon Honey
• 1/4 Teaspoon Onion Powder
• 1/4 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Paprika
• 3 Tablespoons Fresh Basil Leaves, Very Finely Chopped
Panko Bread Crumbs:
• 1 Tablespoon Salted Butter
• 1/4 Cup Panko Bread Crumbs

Directions:

Green Beans:
1. Rinse the beans under cold running water to remove any dirt or debris. Trim the stem and tail ends off of each green bean, and then cut each green bean into 1-inch pieces.
2. Place the cut beans into a medium-sized pot. Fill the pot halfway full with cold water and add the coarse sea salt. Bring to a boil over high heat. When the water begins to boil, continue cooking the green beans for 15 to 20 minutes, or until they are tender.
3. Use a colander or strainer to drain the green beans and then immediately place them in a bowl filled with ice water. Let the green beans cool off in the ice water for 15 minutes.
4. Drain the beans and shake off as much water as possible.
Fresh Basil Honey Mustard Salad Dressing:
5. In a small bowl, whisk the mayonnaise, mustard, honey, onion powder, pepper, and paprika together until smooth.
6. Stir the basil into the honey mustard dressing until well incorporated.
7. Pour or drizzle the honey mustard over the drained green beans.
Panko Bread Crumbs:
8. Melt the butter over medium-heat in a small skillet. When the butter is melted and bubbling, add the panko bread crumbs. Cook for 2 minutes, stirring often, or until toasted.
9. Top the dressed green bean salad with the toasted bread crumbs.

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