Fresh Green Bean Salad

It’s a perfect complement to any summer dish, from barbecue ribs to pork chops!

Green Bean Salad Ingredients

Adjust the vinaigrette or the seasonings and make it as tangy as you like! Even on top of a bed of greens, it can be a meal all on its own!

Green Beans – fresh is best. Rinse and trim.
Tomatoes – cherry or grape tomatoes hold their shape and have a bright flavor.
Chopped Almonds – toast them first for the best flavor.
Onion – diced red onion adds great flavor
Feta – adds a creamy salty flavor.
Dressing – a simple 4 ingredient vinaigrette takes just seconds to make

This salad is simple and delicious but feel free to change it up with your own additions or alternatives:

slivered red onion
quinoa or grains
pine nuts, pecans, or walnuts
toasted bread crumbs
fresh herbs

How to Prepare Green Beans for Salad

Rinse the beans and then trim off the ends. If they’re long, cut them in half (the salad is easier to eat this way).

The green beans in this recipe are blanched with means boiled a short time and then placed in ice water to stop them from cooking. This keeps them fresh and crisp.

GREEN BEAN TIP

This is a quick tip I learned at our culinary school to keep green beans bright in color.

Add a small pinch of baking soda to the water when boiling green beans (or any other green veggie like asparagus). This won’t change the flavor but will keep the beans a vibrant green (rather than a dull color) for a beautiful dish!

We like to serve this green bean salad next to grilled meats for a fresh summer meal.

Easy Grilled Chicken Breast
Grilled Chicken Thighs
Grilled Lamb Chops
Garlic Grilled Shrimp
Balsamic Marinated Flank Steak

More Fresh Veggie Sides

Fresh Corn Salad
Cucumber Onion Salad
Caprese Salad
Tomato Avocado Salad
Greek Salad
Cucumber Tomato Salad