I’m going to a potluck BBQ this evening near the beach and I’m in charge of making a couple of delicious side salads!
Salads that you can take with you easily without spoiling or going limp. And because of that I was convinced that this chopped green bean salad would cope with the heat well. Much better at least than a classic lettuce salad.
In the beginning I thought I would make the usual classic caesar salad, like I always do for potluck parties. But then minus the chicken. However in the end this crunchy al dente green bean salad seemed like a great match for those juicy outdoor grilled steaks and wings later this evening…
Green Bean Salad & Garlic Cream Cheese Dressing
I just can’t wait!
But what dressing should I add to the green beans to make them even more delicious?
Olive oil and vinegar, fine but I feel like there’s something missing. I wanted to make a mayo dressing… But I didn’t have enough mayo in my fridge! I did have cream cheese however. So I added a splash of milk to make it runnier, a pinch of garlic powder as well for extra flavor. Then drizzled that on top of the cooled and chopped beans.
That handful of freshly chopped onion is also there for extra crunch.
So what do you think? That bean salad just sounds absolutely perfect to me! Let’s hope that the other guests at the BBQ will love it as well.
Do you love green bean side dishes?
Then also check out another green bean side that you can make in advance and serve cold as well: my green bean bundles wrapped in bacon!
Enjoy!
The Recipe
It's BBQ time! This green bean salad in garlic cream cheese dressing is perfect with grilled steak or wings!
- 2 handfuls green beans
- 2 tbsp onion chopped
- 4 tbsp fresh parsley or mint, chopped
- 2 tbsp cream cheese
- 3 tbsp whole milk
- garlic powder
- pepper
- salt
Trim the green beans and rinse them. Fill a large pan with water and add a pinch of salt. Place it over high heat until boiling. Then add the green beans.
Cook the beans for 5 to 6 minutes or until al dente. Don’t overcook them! Once done, immediately take the pan off the heat, strain the beans and refresh them under cold water to stop the cooking process. Let the beans drain and place them in the fridge for 10 minutes. In the meantime combine the cream cheese and milk in a cup. Season with a pinch of the garlic powder, pepper and salt.
Stir the dressing until smooth. Check the seasoning and add extra pepper, salt or garlic powder to taste.
- Chop the cooled green beans into bite-size bits.
Add the them to a large mixing bowl together with the chopped parsley or mint and onion.
Stir well and drizzle with the cream cheese dressing. Check the seasoning and add extra pepper or salt to taste.
Scoop the green bean salad into a serving bowl and place it in the fridge for another 10 minutes to chill. Serve cold.
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