Green Bean Almond and Peach Salad

I first made this green bean almond and peach salad on a sweltering July afternoon when my garden beans were practically begging to be picked.

The peaches at the farmer’s market looked so perfect I couldn’t resist, and somehow my brain connected those dots into pure summer magic.

You know how some recipes just feel right from the first bite? This one had me convinced that splitting green beans down the middle (yes, really!) was the secret I’d been missing all along.

What Makes My Green Bean Almond and Peach Salad So Good

I keep making this salad because it hits every note your taste buds crave—sweet peaches, crunchy almonds, and those tender-crisp beans that soak up the honey-kissed dressing like little green sponges.

The technique of splitting the beans might seem fussy, but trust me, it creates these perfect little boats that hold onto every drop of that chili-spiked dressing.

You can have it on the table in twenty minutes, which means more time for actually enjoying summer.

If you’re loving these fresh summer combinations, you’ll absolutely want to try my easy seared halloumi and peach salad for something a bit heartier, or my grilled prosciutto-wrapped peaches with arugula when you want to impress guests with minimal effort.

What You’ll Need to Make This Peach Salad

For the salad:

• 1 cup sliced almonds (I prefer these over whole ones for better distribution)
• 1 pound fresh green beans, ends trimmed (the thinner the better—they split more easily)
• 3 perfectly ripe peaches, sliced thin (white peaches are my favorite, but any variety works)
• Fresh mint leaves from about half a bunch (tear them by hand for the best texture)

For the honey dressing:

• 3 tablespoons good olive oil (save the fancy stuff for drizzling at the end)
• 3 tablespoons white wine vinegar (Chardonnay vinegar if you can find it)
• 3 tablespoons honey (local honey adds such a nice floral note)
• Pinch of red pepper flakes (Aleppo if you have it, regular works fine)
• Sea salt flakes to taste

Substitution notes: Can’t find white wine vinegar? Apple cider vinegar works beautifully. No fresh mint? Basil is lovely here too, though it changes the personality completely.

How I Make This Green Bean Almond and Peach Salad

Step 1: Heat your oven to 325°F and spread those almonds on a rimmed baking sheet. Toast them for 8-10 minutes, giving the pan a shake halfway through. You want them golden and fragrant—your kitchen will smell amazing.

Step 2: While the almonds toast, bring a big pot of well-salted water to a rolling boil. Drop in your green beans and cook for 3-4 minutes until they’re just tender enough to split. You’re not going for mushy here—they should still have some bite.

Step 3: Immediately drain the beans and plunge them into a bowl of ice water for about 30 seconds. This stops the cooking and keeps them bright green. Pat them completely dry with paper towels.

Step 4: Here’s the fun part—split each bean lengthwise down the middle. I use a small paring knife and just run it along the natural seam. It’s oddly satisfying, and this step is what makes the green bean almond and peach salad so special.

Step 5: In a large bowl, whisk together your olive oil, vinegar, honey, red pepper flakes, and a good pinch of salt until it’s all combined and glossy.

Step 6: Add the split beans, torn mint, sliced peaches, and toasted almonds to the dressing. Toss everything gently—you don’t want to bruise those beautiful peaches.

My Secrets for Getting This Peach Salad Just Right

The split beans are everything here—they create these perfect little channels that grab onto the dressing and give you the most satisfying bites.

Don’t skip the ice bath either; it keeps your beans crisp and that gorgeous green color.

I always taste my peaches before slicing because sweet fruit makes all the difference in this green bean almond and peach salad.

If they’re not quite ripe enough, a tiny drizzle of extra honey in the dressing works wonders.

Can I make this peache Salad ahead?

I actually prefer this salad after it sits for about 30 minutes—the beans absorb some of that honey dressing and become even more irresistible.

You can prep everything except the peaches up to 4 hours ahead, then add the fruit right before serving so it doesn’t get mushy.

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What if I can’t find good peaches?

Nectarines work beautifully, or try ripe pears in the fall. Even chunks of cantaloupe give you that sweet contrast you’re after.

Can I skip splitting the beans?

You could, but honestly, it’s what makes this recipe special. The split beans hold the dressing so much better than whole ones—it’s worth the extra few minutes.

Want more summer inspiration? Follow me on Pinterest where I’m always pinning seasonal recipes that actually work in real kitchens.

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How I Love to Share This Green Bean Almond and Peach Salad

This is my go-to side dish for backyard barbecues and potluck dinners where I want to bring something that looks fancy but doesn’t stress me out.

I also love serving it as a light lunch with some crusty bread and maybe a piece of grilled fish.

The green bean almond and peach salad hits that perfect summer sweet spot—fresh enough for hot days but substantial enough to feel like a real meal.