Italian Green Bean Salad
This green bean salad is perfect for summer when the green beans are fresh and ripe but 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.
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
Calories: 171kcal, Carbohydrates: 14g, Protein: 6g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 6mg, Sodium: 363mg, Potassium: 399mg, Fiber: 5g, Sugar: 6g, Vitamin A: 1165IU, Vitamin C: 26mg, Calcium: 172mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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