Make-ahead, marinated Green Bean Salad is an easy, healthy recipe perfect for summer! Simply toss green beans, tomatoes, and red onions with an Italian balsamic vinaigrette and serve cold with blue or feta cheese.
Green Bean Salad
Green Bean Salad sings with perfectly balanced simple ingredients to make a cold summer salad that absolutely shines!
Every year my home garden produces fresh snap beans and plenty of tomatoes. (Seriously. It gets a little nutty.)
I rely on an arsenal of recipes like this cold bean salad, Bacon Roasted Green Beans, Grilled Zucchini, and Roasted Cream of Tomato Soup to use up all those summer veggies.
Marinated green bean salad always yields recipe requests when I bring it to parties. It’s my go-to choice because it takes minutes to prepare, it can be made ahead of time, and it’s a healthy, gluten free side dish to offer.
Fresh and bright tomatoes, beans, and red onions compliments the acidity of balsamic vinaigrette and tang of blue or feta cheese. The dressing ingredients are kitchen staples, but the vibrancy comes out when the flavors are left to marinate.
How Long to Boil Green Beans
Do you struggle with cooking crisp tender green beans? Be careful to not overcook!
Bring salted water to a boil, which helps build an extra layer of seasoning. Throw string beans in the boiling water and cook for eight minutes, or until crisp tender.
How To Blanch Green Beans for Salad
Blanching stops the cooking process. If hot beans are left in the colander to cool, the residual heat will continue to cook them and you will be left with limp, dull-colored veggies.
Shocking the beans in cold water stops the cooking process and helps keep them bright and vibrant.
While the green beans are cooking fill a large bowl with ice water. Drain the cooked beans and submerge, or blanch, in the ice water.
The string beans only need to be submerged in ice water for a few seconds, or until they are chilled. They can then be drained and patted dry, if necessary.
Blanching is helpful with other vegetables that tend to overcook, like broccoli or asparagus. It also helps them maintain their bright green color.
Can I Make Ahead Green Bean Salad Recipe?
Yes! In fact, it tastes even better if you do! The dressing ingredients are simple, but they develop better flavor and complexity as they sit and meld.
After the beans are done cooking whisk together the vinaigrette ingredients – balsamic vinegar, olive oil, lemon juice, garlic, salt and pepper.
Mix the dressing with the green beans and red onions. Cover and refrigerate for a couple hours. Then, before serving add the tomatoes,and choice of cheese – blue or feta.
Green Bean Salad can be served cold or at room temperature.
What else can I add or substitute to Green Bean Salad recipe?
- For a bit of crunch add toasted nuts, such as pecans, almonds, walnuts, or pine nuts
- Before serving add 4 slices of crisp, crumbled bacon (Personally this is my favorite addition!)
- Dried cranberries add a nice touch of sweetness
- Omit the tomatoes and substitute cubed cooked red potatoes instead
- Choose your favorite cheese (feta, goat cheese, freshly shaved parmesan, or blue cheese) or leave out all together
- Leave out the tomatoes and toss beans and onions with chopped hard boiled eggs
- Substitute white wine vinegar for the balsamic
- Add minced herbs, such fresh basil, tarragon, oregano, parsley, or chives
How To Make Green Bean Salad
- Boil string beans for 8 minutes and drain. Immediately blanch beans in a large bowl of ice water. Drain and transfer to a bowl.
- Whisk together vinaigrette ingredients.
- Gently stir beans with balsamic vinaigrette and onions. Cover and refrigerate for at least 2 hours to marinate.
- Before serving add tomatoes and cheese. Gently toss to combine.
What goes good with Green Bean Salad?
- BBQ Bacon Wrapped Chicken – uses only four ingredients to make the most amazing sticky, sweet, and savory chicken recipe.
- Tuna Noodle Casserole – homemade, classic recipe is cheesy with a crunchy potato chip topping.
- Easy Baked Pasta – healthy, vegetarian casserole combining a creamy ricotta tomato sauce, penne, cheese, and fresh tomatoes.
- Baked Pork Tenderloin – with a sweet-and-spicy glaze made with brown sugar that’s always a hit!
SAVE THIS Green Bean Salad TO YOUR PINTEREST BOARD!
And let’s be friends on Pinterest! I’m always sharing great recipes!
Make-ahead, marinated Green Bean Salad is an easy, healthy recipe perfect for summer! Simply toss green beans, tomatoes, and red onions with an Italian balsamic vinaigrette and serve cold with blue or feta cheese.
- 1 pound fresh green beans, trimmed
- 2 tablespoons olive oil
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons balsamic vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1/2 cup red onion, minced
- 1 pint (2 cups) grape or cherry tomatoes, halved
- 1/2 cup blue cheese crumbles or feta
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Add water and 1 teaspoon salt to a large saucepan. Bring to a boil. Add beans and cook covered for 8 minutes, or until crisp tender.
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While beans are boiling, fill a large bowl with ice water. Drain cooked beans and submerge in cold water. Drain and place beans in a large bowl. Set aside.
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In a small bowl whisk together oil, lemon juice, vinegar, dijon mustard, sugar, salt, garlic powder, and pepper. Pour over cooked beans, add red onion, and gently stir to combine. Cover and refrigerate for at least 2 hours.
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Just before serving add tomatoes and cheese. Serve cold or at room temperature. Refrigerate any leftovers.
What else can I add or substitute?
- For a bit of crunch add toasted nuts, such as pecans, almonds, walnuts, or pine nuts
- Before serving add 4 slices of crisp, crumbled bacon
- Dried cranberries add a nice touch of sweetness
- Omit the tomatoes and substitute cubed cooked red potatoes
- Choose your favorite cheese (feta, goat cheese, fresh parmesan, or blue cheese) or leave out all together
- Toss beans and onions with chopped hard boiled eggs
- Substitute white wine vinegar for the balsamic
- Add minced herbs, such fresh basil, tarragon, oregano, parsley, or chives
❊SHOP THE RECIPE❊
Items used to make this recipe:
Saucepan Colander Mixing Bowls
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