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Green Bean Salad
This green bean salad is perfect for summer when the green beans are fresh and ripe or can also be made with frozen green beans, perfect for holiday tables that needs some vibrant color. The tangy Italian dressing elevates this side dish for any occasion.
Love cold green bean salad? Then you will want to try our Summertime Caprese Green Bean Salad next!
Why you’ll love this recipe
Green beans by themselves can be a bit bland, so knowing how to season them is essential. This recipe takes the boring old green bean to a whole new level. And here are a few more reasons you’re going to love it:
- In-Season Vegetables: This is the perfect dish to make while green beans are fresh and at their peak harvest time. You can find them at most local farmers’ markets from around May to October in the US, depending on what state you live in.
- Leftovers are even better: This salad tastes even better after sitting in the fridge for an hour or two because the flavors have time to meld together. That makes it ideal to make ahead of time for dinner or to take to a BBQ.
- Super Healthy: Green beans provide some of our daily protein requirements. They also contain vitamins like vitamin A, C, K, B6, and folic acid. Green beans are a good source of minerals such as calcium, iron, manganese, potassium, and copper. They also contain that much-needed fiber!
If you love fresh, in-season green beans as much as I do, then I recommend trying a few of our other green bean salads like Fresh Green Bean Salad or Summer Peas & Green Bean Salad.
Ingredients
These are the fresh ingredients that come together to make this green bean salad delicious and nutritious.
4 servings
For the salad:
- 1 lb green beans, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 fresh garlic clove, minced
- ⅓ cup pitted kalamata olives, sliced
- ¼ cup chopped fresh herbs such as basil, dill, parsley, and/or chives
- ⅓ cup freshly shredded Parmesan cheese
For the dressing:
- 2 Tbsps extra virgin olive oil
- 1 Tbsp Dijon mustard
- 2 Tbsps red wine vinegar
- 2 tsps freshly squeezed lemon or lime
- 1 tsp dried oregano
- sea salt and ground pepper to taste
Variations and Substitutions
You can make this salad a little more Greek than Italian by substituting the parmesan cheese for feta cheese.
If you don’t have fresh green beans, this recipe still tastes great with frozen green beans.
Add some fun mix-ins to your Green Bean Salad if you want like crumbled bacon, avocado, almond slices, or any other item you think would work…that’s the beauty of salads!
Instead of Italian dressing, you could make this with a Balsamic vinaigrette or Balsamic reduction for a different flavor.
How to make Green Bean Salad:
Step 1. Bring a large pot of water to a boil, adding 1/2 teaspoon of sea salt, then prepare your dressing.
Step 2. Cut or snap off the end of the bean that was attached to the plant.
Step 3. Cook beans until crisp-tender, 5-8 minutes (green bean tenderness is a personal preference, I prefer them on the crisper side).
Step 4. While beans cook, prepare a large bowl with an ice water bath. Immediately drain the beans into a colander, draining all hot water then place the drained beans immediately into the ice water for a few minutes to stop the cooking process. This keeps your green beans bright green and perfectly tender.
Step 5. Drain beans completely, and lightly pat dry.
Step 6. In a large serving bowl, add the green beans, all prepared veggies, olives, garlic, fresh herbs, Parmesan cheese, and drizzle with your dressing.
Toss well to combine and enjoy!
Stays well refrigerated for up to 2 days.
💚Rachel
Rachel’s Tips
- Make this cold salad a few hours ahead so the flavors have time to develop and come together.
Serving Suggestions
This is the perfect side dish to take to a potluck or BBQ, but it is also great for dinner at home. Here are some easy recipes it will pair well with:
More Simple Salad Recipes You’ll Love:
Italian Green Bean Salad
Ingredients
For the salad:
- 1 lb green beans, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 fresh garlic clove, minced
- ⅓ cup pitted kalamata olives, sliced
- ¼ cup chopped fresh herbs such as basil, dill, parsley, and/or chives
- ⅓ cup freshly shredded Parmesan cheese
For the dressing:
- 2 Tbsps extra virgin olive oil
- 1 Tbsp Dijon mustard
- 2 Tbsps red wine vinegar
- 2 tsps freshly squeezed lemon or lime
- 1 tsp dried oregano
- sea salt and ground pepper to taste
Instructions
- Bring a large pot of water to a boil. Add 1/2 teaspoon of sea salt. Cook beans until crisp-tender, 5-8 minutes (green bean tenderness is a personal preference, I prefer them on the crisper side).
- While beans cook, prepare a large bowl with an ice water bath. Immediately drain the beans into a colander, draining all hot water then place the drained beans immediately into the ice water for a few minutes to stop the cooking process. This keeps your green beans bright green and perfectly tender.
- Drain beans completely, and lightly pat dry.
- In a small jar add in all of your dressing ingredients. Cover and vigorously shake to emulsify. Or whisk ingredients well in a small bowl.
- In a large serving bowl, add the green beans, all prepared veggies, olives, garlic, fresh herbs, Parmesan cheese, and drizzle with your dressing. Toss well to combine and enjoy!
- Stays good refrigerated for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
