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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
- 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.
- Next, prepare the vinaigrette dressing. In a jar or bowl, shake (or whisk) together garlic, herbs, oil and vinegar. Season with salt, to taste.
- 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)
Green Bean Salad
Prep: 10 minutes
Cook: 3 minutes
Chill 1 hour
Total: 1 hour 20 minutes
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!
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
- Cook beans in boiling water until crisp-tender (about 2-3 minutes).
- Drain beans, rinse with cold water, and transfer to a bowl full of ice water. Once cool, drain the beans again and set aside.
- 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.
- 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.
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
Serving: 0.5cupCalories: 72kcalCarbohydrates: 5.3gProtein: 1.2gFat: 5.7gSaturated Fat: 0.8gSodium: 5mgPotassium: 185mgFiber: 2.1gSugar: 1.7gVitamin A: 12IUVitamin C: 21mgCalcium: 3mgIron: 4mg
I always go a little too crazy at the farmers market and usually have a few lonely veggies waiting to be used up! This simple green bean salad is such a great summer side dish! Love me some green beans!
Thanks, Bethany! I’m glad to know that I’m not the only one who always over-buys at the market! Then I’m scrambling to eat all of the veggies before they go bad! 🙂 Love this time of year!
I’ve been going to my farmer’s market just about every week, and I always stock up on green beans! Sometimes the simple recipes really are the best. I love the looks of this salad, Blair! I will definitely have to try this out. Sounds perfect!
Gosh, I love the farmer’s market at this time of year. I get oddly excited by all of the fresh veggies and the delicious options. Green beans are a MUST! 🙂
We love green beans! A tasty summer side dish.
Thanks, Vanessa! They’re a favorite around here, too! 🙂
The colors in this salad are just jumping off the page! This is so pretty and would be such a great side dish all summer long!
Thanks so much, Marcie! The veggies at this time of year are so great for eating and for photographing! 🙂
This salad looks amazing! It will put my herb garden to work 😉
Thanks so much for celebrating with me, Blair! I love your recipes and have a few bookmarked that I will definitely be trying in the coming weeks!
Thanks so much, Megan! And thanks for including me in your celebration!
Simple recipes are the best and… Green beans – LOVE THEM SO SO SO SO SO much! <3
Thanks, GiGi! I totally agree — simple is best!
I wasn’t into green beans when I was a child. Nowadays I am obsessed with them and am always looking for a new recipe to make. Totally adding this to my must make list! Thanks for sharing!
Thanks, Olivia! It’s so easy, you’ve GOT to try it! 🙂
This is real too healthy food, I love Italian Salad From Start and this is something i can eat daily
This is awsome, Blair! I have a similar recipe from an old church cookbook, that includes redskin potatoes. You boil the potatoes, and throw your cut green beans in for the last couple of minutes. That recipe didn’t have bacon, but I added it anyhow, just made sense LOL! I found that recipe looking for a non-mayo salad to take to a pot luck. I have to try your recipe for sure!
Sounds delicious!! I love the idea of adding red potatoes and bacon. YUM! I’ll have to remember that — feel free to send me your recipe if it’s not too much trouble! 🙂 Thank you!