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Tangy Green Bean Salad 🌱🍅
Make this Ultra flavorful Tangy Salad while Green Beans are fresh and at their peak at most local farmers’ markets from around May to October in the US.
This salad tastes even better after sitting in the fridge for an hour or two because the flavors have time to meld together, which makes it ideal to make ahead of time for dinner or to bring to a BBQ.
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!
Be sure to try some of our other favorite green bean recipes too:
4 servings
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 well refrigerated for up to 2 days.
💚Rachel
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.
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