Warm Green Bean Salad with Tangerines, Pistachios, and Dates

5 from 3 reviews

Adapted from O Magazine


  • 2 tablespoons red wine vinegar
  • 2 teaspoons chopped fresh thyme leaves
  • 2 teaspoons honey
  • 1 teaspoon whole grain mustard
  • 3 shallots, divided (1 finely chopped, 2 thinly sliced)
  • 1/4 cup olive oil
  • 1 pound green beans, trimmed
  • 3 tangerines, peel, pith, and seeds removed, segmented
  • 1 cup pitted dates (preferable Medjool), sliced
  • 1/2 cup roasted, salted pistachios, shelled and roughly chopped
  • 1/4 cup chopped parsley


  1. Combine vinegar, thyme, honey, mustard, and chopped shallot together in a small bowl. Whisk to dissolve the honey. Season with salt and freshly ground black pepper and whisk again. Slowly add the olive oil while whisking until all the oil has been incorporated.
  2. Bring a medium saucepan of salted water to a boil over medium-high heat. Add green beans and cook until just tender to the bite, about 4-5 minutes. Drain and run cold water over them until cool to the touch. Pat dry.
  3. Add vinaigrette to the saucepan and heat over medium heat until warm. Add green beans and toss in the dressing until warmed through. Transfer to a serving plate and sprinkle tangerines, dates, pistachios, sliced shallots, and parsley over the top. Serve immediately.