Green beans are one of my kitchen staples, bridging the gap between comfort and nutrition. Packed with fiber, vitamins A, C, and K, and a satisfying crunch, they bring both health and texture to any dish. They’re so adaptable that I use them in everything from hearty casseroles to warm salads, making them a perfect partner for lean proteins.
This green bean and (vegan) chicken salad is an adaptation of a recipe that uses turkey. You can use plant-base substitutes or meat to your liking. I often make it when I have excess steamed green beans that need to be used up quickly. You can also use canned green beans or boiled, unseasoned green beans.
