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 minutesminutes
Cook Time 3 minutesminutes
Chill 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 10(1/2-cup servings)
Calories 72kcal
Author Blair Lonergan
Ingredients
1lb.green beanswashed, ends trimmed, and cut into bite-sized pieces
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.
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!