How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Green Bean and Fuyu Persimmon Salad?

You need 7 ingredients. The key ingredients include: 5 pounds baby blue lake beans or haricots verts, stems removed, 6 Fuyu Persimons, 4 cups frisee, yellow leaves only, picked and washed (Belgian endive may be substituted), 2 shallots, peeled and finely minced, and more.

Is Green Bean and Fuyu Persimmon Salad suitable as salads?

Yes, Green Bean and Fuyu Persimmon Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Green Bean and Fuyu Persimmon Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Green Bean and Fuyu Persimmon Salad Recipe

Name: Green Bean and Fuyu Persimmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds baby blue lake beans or haricots verts, stems removed; 6 Fuyu Persimons; 4 cups frisee, yellow leaves only, picked and washed (Belgian endive may be substituted); 2 shallots, peeled and finely minced; 4 tablespoons sherry vinegar; 1/4 cup walnut oil; 1/4 cup pure olive oil

Fresh, crisp and full of flavor — this Green Bean and Fuyu Persimmon Salad is a must-try. Made with baby blue lake beans, Persimons, only and shallots. …

This Green Bean and Fuyu Persimmon Salad relies on simple, everyday ingredients such as fuyu persimons, sherry vinegar, walnut oil and pure olive oil. It comes together quickly and makes 4 servings, at about 953 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

5 pounds baby blue lake beans or haricots verts, stems removed
6 Fuyu Persimons
4 cups frisee, yellow leaves only, picked and washed (Belgian endive may be substituted)
2 shallots, peeled and finely minced
4 tablespoons sherry vinegar
1/4 cup walnut oil
1/4 cup pure olive oil

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
953 kcal
Category
Salads

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