Make-ahead, marinated Green Bean Salad is an easy, healthy recipe perfect for summer! Simply toss green beans, tomatoes, and red onions with a balsamic vinaigrette and serve cold with blue or feta cheese.
easy make-ahead Green Bean Salad recipe
This recipe 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.
This dish always yields recipe requests when I bring it to parties. It’s my go-to choice because it takes minutes to prepare, it marinates 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 To Make marinated Green Bean Salad
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Boil string beans for 3-5 minutes and drain. Immediately blanch beans in a large bowl of ice water. (More notes about blanching below). Drain and transfer to a bowl.
- Whisk together vinaigrette ingredients – olive oil, balsamic, lemon juice, sugar, salt, garlic powder, and dijon mustard.
- Gently stir beans with the dressing and onions. Cover and refrigerate for at least 2 hours to marinate.
- Before serving add tomatoes and cheese. Gently toss to combine.
Additions and SUBSTITUTIONS
- 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
blanching Green Beans
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 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.
frequently asked questions
Yes. Pour 1 cup water into inner pan of pressure cooker. Put steamer basket inside and place washed and trimmed beans in basket. Place lid on top, seal, and set to HIGH pressure for 1 minute. Quick release and follow directions for blanching green beans.
Bring salted water to a boil, which helps build an extra layer of seasoning. Throw the beans in the boiling water and cook for 3-5 minutes, or until crisp tender.
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 cheese. Serve cold or at room temperature.
Click here to see the
step-by-step web story instructions for this recipe!
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 recipe for marinated Green Bean Salad TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Marinated Green Bean Salad
Ingredients
- 1 pound fresh green beans, trimmed
- 2 tablespoons olive oil
- 1 ½ tablespoons lemon juice
- 1 ½ tablespoons balsamic vinegar
- 1 teaspoon dijon mustard
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon pepper
- ⅓ cup red onion, finely minced
- 1 pint (2 cups) grape or cherry tomatoes, halved
- ½ cup blue cheese crumbles or feta
Instructions
- Add water and 1 teaspoon salt to a large saucepan. Bring to a boil. Add beans and cook covered for 3-5 minutes, or until crisp tender.
- 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.
- 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.
- Just before serving add the tomatoes and cheese. Adjust salt and pepper, to taste. Serve cold or at room temperature. Refrigerate any leftovers.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD
Equipment Needed
Recipe Notes
- 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
Nutrition
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full Privacy Policy here.
Chrissy P says
Delicious! I mixed in some canned tuna and made it a meal. Perfect light salad
Melissa Erdelac says
Great idea! I will give it a try!
Best,
Melissa
H K says
Easy and tasty.
Melissa says
Great to hear! Thanks for writing!
Best,
Melissa