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Green Bean Salad With Apricot Vinaigrette

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“From Bon Appetit, this is a nice salad for company because most of it can be prepared the day before.”

Ingredients Nutrition

  • 11 12 ounces apricot nectar, should read apricot-pineapple nectar
  • 14 cup rice vinegar
  • 14 cup dried apricot, chopped
  • 1 14 lbs green beans, trimmed
  • 5 ounces mixed baby greens
  • 1 papaya, peeled, seeded, thinly sliced lengthwise
  • 3 tablespoons pistachio nuts, dry-roasted, chopped
  • 1 12 ounces feta cheese, crumbled


  1. Boil nectar in medium saucepan until reduced to scant cup, about 5 minutes.
  2. Mix in vinegar and apricots.
  3. Let stand until apricots soften, about 15 minutes.
  4. Puree mixture in blender.
  5. Season to taste with salt and pepper.
  6. Cool.
  7. Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
  8. Drain.
  9. Cool in large bowl of ice water.
  10. Drain again.
  11. Pat beans dry with paper towels.
  12. (Can be prepared 1 day ahead; wrap green beans in paper towels. Cover vinaigrette and green beans separately and refrigerate.).
  13. Place beans in large bowl.
  14. Add 6 tablespoons vinaigrette and toss to coat.
  15. Season with salt and pepper.
  16. In another large bowl, toss mixed greens with enough remaining vinaigrette to coat.
  17. Season to taste with salt and pepper.
  18. Mound mixed greens in center of 6 plates.
  19. Surround with papaya slices.
  20. Arrange beans atop mixed greens.
  21. Sprinkle with pistachios and ricotta salata.

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