Green Bean Salad

5 from 1 vote

Quick and easy green bean salad tossed in zingy Italian dressing is bright, fresh, flavorful, make-ahead friendly, & perfect for BBQs, potlucks, picnics, and holidays!

Prep Time5

Cook Time15

Marinate1 15

Total Time35

Course: Salad

Cuisine: Italian

Diet: Vegan

Servings: - 4

Calories: 146kcal

Author: Toni Okamoto

Equipment

Ingredients

1 cup of water
12 ounces of fresh green beans
1 small red onion, thinly sliced
1 garlic clove, minced
1 lemon
1 pint of cherry tomatoes, halved
1 cup of chopped parsley
½ cup of homemade or store-bought Italian dressing
Salt and pepper to taste

Instructions

In a medium pot, add one cup of water and bring to a boil. Add the green beans, cover with a lid, and steam for 2 to 5 minutes (depending on how crispy or tender you want the green beans). Remove from the pot and drain in a colander. Leave them in the colander to fully cool down.
In a large salad bowl, add the onion, garlic, and lemon juice. Mix well and set aside while the green beans cool down.
Once the green beans are at room temperature, add them to the bowl and mix well.
Add the cherry tomatoes, parsley, and 1⁄4 cup of dressing. Mix well and place it in the refrigerator for 15 minutes. Taste and add salt and pepper to taste.
Remove from the fridge and serve with more dressing on the side.

Notes

To speed prep: Gather a bunch of green beans in one go, line up the ends, and slice off the tips. Then repeat with the other end.

Adjust the texture: By adjusting how long the beans are cooked.

For vibrant green beans: Blanch them until tender-crisp, then immediately plunge into an ice bath to preserve texture and vibrant color.

For the best flavor: Marinate the tomato and green bean salad for at least 30 minutes, though an hour is even better, so the dressing soaks into the veggies.

Nutrition