Green Bean Salad

Enjoy all of summer's best produce with this easy Green Bean Salad! It's a simple and healthy side dish that can be prepared in advance!

Total Time: 1 hour 20 minutes

Jump to RecipePrint Recipe

• Facebook
• Pinterest
• Twitter

Enjoy all of summer’s best produce with this easy Green Bean Salad! It’s a simple and healthy side dish that can be prepared in advance and served at picnics, potlucks, and cookouts all season long!

Do you have a summer garden on overdrive? Or do you get to the local farmer’s market and want to buy ALL OF THE VEGGIES…but then you don’t know what to do with them?

This marinated green bean salad is a delicious way to use up some of the fresh herbs, bright, sweet tomatoes and crisp green beans that are at their peak. It’s dressed in a simple vinaigrette, so it pairs perfectly with just about anything — grilled burgers, fresh seafood, kabobs, casseroles, baked chicken…the list goes on!

How to make Green Bean Salad:

You’ll need the following ingredients for this fresh salad:

• Green beans, cut into bite-sized pieces
• Grape or cherry tomatoes, halved
• Finely diced red onion
• Garlic
• Fresh (or dried) herbs — basil, parsley and oregano
• Olive oil, balsamic vinegar, salt and pepper

1. Cook the fresh cut green beans in boiling water just until crisp-tender (about 2-3 minutes). Drain the beans and then plunge them into a bowl of ice water to stop the cooking process.
2. Next, prepare the vinaigrette dressing. In a jar or bowl, shake (or whisk) together garlic, herbs, oil and vinegar. Season with salt, to taste.
3. Finally, stir together your salad! Once the green beans are cool, combine them in a large bowl with the tomatoes and onion. Drizzle with vinaigrette, toss to coat, and refrigerate until ready to serve.

What to serve with Green Bean Salad:

This salad goes well with any of the following entrées:

• Italian Baked Turkey Meatballs, pasta, and quick homemade Marinara Sauce
• 15-Minute Grilled Salmon
• Lemon Garlic Herb Grilled Shrimp
• Grilled Steak
• Garlic and Herb Grilled Chicken Breast

Cook’s Tips and Recipe Variations:

• The ice bath instantly stops the cooking process so that your green beans stay bright green and crisp, rather than turning brownish-green and mushy. Don’t skip that step!
• Add crumbled feta to your green bean salad!
• Stir cooked, chopped crisp bacon into your salad.
• For a sweeter dressing, try tossing your salad with my Italian Balsamic Vinaigrette dressing (which includes a touch of honey).
• Prep ahead! This salad will keep in the refrigerator for 3-5 days.
• Trim the raw green beans yourself to save money. To make this job quick, gather the beans in a small pile, line up the tips, and then cut the tips off with a single slice. Turn the pile over and repeat on the other side.
• For a shortcut, buy pre-washed, pre-trimmed fresh green beans in the produce section.

More easy green bean recipes that you might enjoy:

• Green Bean Casserole with Bacon
• Slow Cooker Southern Green Beans
• Ribeye Steak with Roasted Potatoes and Green Beans
• Three Bean Salad (using canned green beans)

Did you try this recipe? Don’t forget to rate it and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!

5 from 2 votes

Print

Green Bean Salad

Enjoy all of summer's best produce with this easy Green Bean Salad! It's a simple and healthy side dish that can be prepared in advance!

Course Salad, Sides

Cuisine American

Keyword green bean salad, italian green bean salad, marinated green bean salad

Prep Time 10 minutes

Cook Time 3 minutes

Chill 1 hour

Total Time 1 hour 20 minutes

Servings 10 (1/2-cup servings)

Calories 72 kcal

Author Blair

Ingredients

• 1 lb. green beans, washed, ends trimmed, and cut into bite-sized pieces
• 10.5 ounces grape or cherry tomatoes, halved
• ½ cup finely diced red onion
• 2 cloves garlic, minced or grated
• 1 tablespoon fresh chopped basil (or 1 teaspoon dried basil)
• 1 tablespoon fresh chopped parsley (or 1 teaspoon dried parsley)
• 1 teaspoon fresh chopped oregano (or ½ teaspoon dried oregano)
• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt, to taste

Instructions

1. Cook beans in boiling water until crisp-tender (about 2-3 minutes).

2. Drain beans, rinse with cold water, and transfer to a bowl full of ice water. Once cool, drain the beans again and set aside.

3. Meanwhile, in a large bowl (or in a jar with a lid) whisk or shake together garlic, herbs, olive oil, and vinegar until completely combined. Season with salt, to taste.

4. Once beans are cool, add them to the bowl along with the onion and tomatoes. Toss everything together until coated in dressing. Cover and refrigerate until ready to serve.

Recipe Notes

• The ice bath instantly stops the cooking process so that your green beans stay bright green and crisp, rather than turning brownish-green and mushy. Don't skip that step!
• Add crumbled feta to your green bean salad!
• Stir cooked, chopped crisp bacon into your salad.
• For a sweeter dressing, try tossing your salad with my Italian Balsamic Vinaigrette dressing (which includes a touch of honey).
• Prep ahead! This salad will keep in the refrigerator for 3-5 days.
• Trim the raw green beans yourself to save money. To make this job quick, gather the beans in a small pile, line up the tips, and then cut the tips off with a single slice. Turn the pile over and repeat on the other side.
• For a shortcut, buy pre-washed, pre-trimmed fresh green beans in the produce section.

Nutrition Facts

Green Bean Salad

Amount Per Serving (0.5 cup)

Calories 72 Calories from Fat 51

% Daily Value*

Fat 5.7g9%

Saturated Fat 0.8g5%

Sodium 5mg0%

Potassium 185mg5%

Carbohydrates 5.3g2%

Fiber 2.1g9%

Sugar 1.7g2%

Protein 1.2g2%

Vitamin A 12IU0%

Vitamin C 21mg25%

Calcium 3mg0%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.