This is the fresh green bean salad recipe you’ll be known for! My marinated green bean salad is easy, make-ahead friendly, and the perfect summer side dish. Simply toss blanched green beans with cherry tomatoes, red onions, and feta or blue cheese with the the homemade tangy balsamic vinaigrette. Serve cold and be prepared to hand out the recipe. This is the veggie salad that steals the show.
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The Only Marinated Green Bean Salad Recipe You’ll Need
This one of my easy peasy side dish recipes that you don’t want to sleep on. Sure, it may look unassuming, but my cold fresh green bean salad sings with perfectly packed flavor despite the list of simple ingredients. How can green beans and tomatoes taste so good?!
Every year my home garden produces fresh snap beans and plenty of tomatoes. (Seriously. It gets a little nutty.) I rely on recipes like this cold summer salad, 10-minute cheesy tomatoes or crispy roasted green beans with potatoes to make sure all those fresh veggies go to waste.
I pull out this green bean recipe when I need an easy make-ahead party or pot luck side. It takes a short time to prep, I can marinate it ahead of time, and the homemade dressing includes ingredients I always have on hand.
Fresh and bright tomatoes, beans, and red onions compliments the acidity of balsamic vinaigrette and tang of blue or feta cheese. You can also add your own spin on it. I’ve added fresh herbs, swapped out blue cheese for feta or parmesan, cooked and crumbled bacon, toasted almonds for crunch, and dried cranberries for a bit of sweetness.
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Blanching fresh beans with flavor
First the beans are cooked in salted water to build up the flavor of the dish. Once they are crisp tender, blanching stops the cooking process. Instead of leaving the green beans in the colander to cool, (the residual heat will continue to cook them), immediately transfer the drained beans to cold 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 are ready to use.
Make dressing to marinate
Whisk together vinaigrette ingredients – olive oil, balsamic, lemon juice, sugar, salt, garlic powder, and dijon mustard. Stir in the beans with the dressing and onions. Cover and refrigerate the salad for at least 2 hours to marinate and build flavor.
Finish with tomatoes and cheese
Right before you are ready to serve add in the cut tomatoes and crumbled cheese. You can let the dish sit at room temp up to 1 hour before serving, but refrigerate any leftovers.
Make-Ahead Tips
Making this green bean side ahead time tastes even better! The dressing soaks into the beans and tomatoes for better flavor and complexity as it melds.
I like to save adding the cheese right before serving because the balsamic vinaigrette will turn the cheese brownish as it sits. It doesn’t do anything to the flavor, but just has looks a little more aesthetically pleasing.
If the tomatoes are cut they will release juice and water down the salad, so save those for right before serving as well. If using whole cherry tomatoes those are fine for marinating with the dressing.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Marinated Fresh Green Bean Salad With Tomatoes
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
- 1 teaspoon sugar
- ¾ 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
Equipment
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.1 pound fresh green beans
- 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.2 tablespoons olive oil, 1 ½ tablespoons lemon juice, 1 ½ tablespoons balsamic vinegar, 1 teaspoon dijon mustard, 1 teaspoon sugar, ¾ teaspoon salt, ¼ teaspoon garlic powder, ⅛ teaspoon pepper, ⅓ cup red onion
- Just before serving add the tomatoes and cheese. Adjust salt and pepper, to taste. Serve cold or at room temperature. Refrigerate any leftovers.1 pint (2 cups) grape or cherry tomatoes, ½ cup blue cheese crumbles or feta
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I’ve made this salad a number of times and never tire of it. Tastes great, looks great and easy to prepare. Guests all comment how much they love it too. With an abundance of green beans and cherry tomatoes, it’s a perfect summer salad. Thank you, Melissa, for putting this out here.
I’m so happy you enjoy it so much, RT. It’s why I do what I do! Thanks for taking the time to share!
Best,
Melissa
This is so good.
Thank you for saying this! I appreciate it.
Best,
Melissa
Sounds perfect for our family. Some are Italian and some are Greek.
Wonderful, Jennie! Let me know if you try it!
Best,
Melissa
Delicious! I mixed in some canned tuna and made it a meal. Perfect light salad
Great idea! I will give it a try!
Best,
Melissa
Easy and tasty.
Great to hear! Thanks for writing!
Best,
Melissa