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.
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.
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 tomatoes and cheese. Serve cold or at room temperature. Refrigerate any leftovers.
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Pressure Cooker Green Beans
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.
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