Green Bean Salad

5 from 2 votes

This fresh green bean salad is the best of summer produce - crisp-tender green beans, juicy tomatoes, and a tangy balsamic vinaigrette dressing. It's a quick, easy, healthy side dish perfect with any entree!

Course Salad, Sides

Cuisine American

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

Prep Time 10

Cook Time 3

Chill 1

Total Time 1 20

Servings (1/2-cup servings)

Calories 72kcal

Author Blair Lonergan

Ingredients

1 lb. green beans washed, ends trimmed, and cut into bite-sized pieces
10.5 ounces grape or cherry tomatoes halved
½ cup red onion finely diced

Balsamic Vinaigrette Dressing:

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).
1 lb. green beans
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.
2 cloves garlic, 1 tablespoon fresh chopped basil, 1 tablespoon fresh chopped parsley, 1 teaspoon fresh chopped oregano, 4 tablespoons olive oil, 2 tablespoons balsamic vinegar, Salt
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.
10.5 ounces grape or cherry tomatoes, ½ cup red onion

Notes

Dropping the cooked green beans in ice water instantly stops the cooking process, which helps to maintain that vibrant green color and crispy texture – don't skip this step!
This easy salad would taste delicious dressed in your favorite store-bought Italian dressing or a homemade Italian dressing. For a sweeter dressing, try my Italian Balsamic Vinaigrette dressing (which includes a touch of honey).
Add cheese! Crumbled feta cheese, Parmesan cheese, or mini Mozzarella cheese balls would all be a great addition to green bean salad.
Add a bit of extra crunch with pine nuts or toasted slivered almonds. For a smoky flavor, stir in cooked, chopped-up crisp bacon or bacon bits.
Prep ahead! This salad will keep in the refrigerator for 3-5 days. Refresh the salad with more dressing when serving leftovers.

Nutrition