Name: Green Bean Salad Recipe: Crisp, Bright
Prep time: 15 min
Total time: 75 min
Ingredients: 1½ lbs fresh green beans (trimmed); 1 pint cherry tomatoes (halved); ½ red onion (thinly sliced); ½ cup chopped parsley or basil; ¼ cup olive oil; 3 tbsp red wine vinegar; 1 tbsp Dijon mustard; 1 clove garlic (minced); 1 tsp honey

Introduction

Table of Contents

Green Bean Salad is the fresh, vibrant side that steals the show: tender-crisp green beans tossed in a tangy mustard vinaigrette with red onion, tomatoes, and herbs, for a colorful, crunchy salad that only gets better with time. Zero cooking beyond blanching, totaling 15 minutes, and it’s the potluck dish everyone asks for the recipe. Presented in a white ceramic bowl with a sprinkle of feta or almonds, this Green Bean Salad offers bright green beans and pure summer freshness that pairs with everything from grilled chicken to holiday ham.

Ingredients

For the Green Bean Salad (serves 8–10 as a side): • 1½ lbs fresh green beans, trimmed
• 1 pint cherry or grape tomatoes, halved
• ½ small red onion, very thinly sliced
• ½ cup chopped fresh parsley or basil
• Optional: ½ cup crumbled feta or toasted almonds

For the Tangy Mustard Vinaigrette: • ¼ cup extra-virgin olive oil
• 3 tbsp red wine vinegar or lemon juice
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp honey or sugar
• ½ tsp kosher salt
• ¼ tsp black pepper

Step-by-Step Process

Blanch the beans
Bring a large pot of salted water to a boil. Add trimmed green beans; cook 3–4 minutes until bright green and crisp-tender. Drain.
Shock
Immediately plunge beans into an ice water bath for 2–3 minutes. Drain and pat dry—this keeps color vibrant and stops cooking.
Slice onion
Slice the onion paper-thin. Soak in ice water 10 minutes to mellow sharpness (optional but recommended).
Make vinaigrette
Whisk oil, vinegar/lemon, Dijon, garlic, honey, salt, and pepper until emulsified.
Toss salad
In a large bowl, combine cooled beans, tomatoes, drained onion, and herbs.
Dress
Pour vinaigrette over salad. Toss gently.
Chill & serve
Refrigerate at least 1 hour (overnight is best). Taste before serving—add a splash more vinegar if needed.

Tips for Perfect Green Bean Salad

• Blanch just until crisp-tender—overcooked = mushy salad
• Ice bath = bright green color that lasts days
• Make 24–48 hours ahead—flavor improves dramatically
• Use haricots verts for a fancier look
• Add dressing while beans warm—absorbs better
• Double vinaigrette—everyone wants extra

Variations and Customization

• Mediterranean: add feta + kalamata olives + oregano
• Bacon Ranch: crumbled bacon + ranch dressing
• Asian Sesame: rice vinegar + sesame oil + ginger + sesame seeds
• Italian: mozzarella pearls + balsamic glaze
• Spicy: diced jalapeño + hot sauce in dressing
• Nutty Crunch: toasted almonds or pine nuts

Storage and Serving Tips

• Improves daily—best on day 2–4
• Fridge up to 7 days in an airtight container
• Do not freeze—beans get mushy
• Quick refresh: add fresh herbs + squeeze lemon
• Serve chilled or at room temperature
• Perfect with grilled meats, sandwiches, or a holiday spread

Nutritional Information

Based on 10 servings:
• Calories: 110 kcal
• Protein: 2g
• Total Fat: 7g
• Carbohydrates: 10g (Fiber 3g, Sugars 4g)

FAQ

1. Can I use frozen green beans?
Yes—thaw and skip blanching, but fresh is crisper.

2. My salad is bland—what do I do?
Add more salt/vinegar and let sit longer.

3. Best tomatoes?
Cherry or grape—hold shape and sweetness.

4. Make-ahead for party?
Yes—best 1–2 days ahead. Add delicate herbs day-of.

5. Vegan/gluten-free?
Naturally, both—just check the mustard brand.

Conclusion

This Green Bean Salad is pure make-ahead magic—crisp, bright, tangy, and so versatile you’ll make it for every barbecue, picnic, and holiday from now on. One bowl on the table, and suddenly the potato salad feels forgotten while everyone loads up on “that green bean thing.” Keep fresh beans and a red onion in the fridge, and you’re always 15 minutes away from the freshest, crunchiest side that makes any meal feel lighter and brighter.