Green Bean Salad
Blanched green beans tossed with cherry tomatoes, red onion, and a lemon-mustard vinaigrette. A crisp, bright side dish that holds up well at room temperature.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 200 g
- 3 tbsp
- 2 tbsp
- 1 tsp
- 1 clove
- ½ tsp
- ¼ tsp
- 60 g
Process
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Bring a large pot of water to a rolling boil and add a generous pinch of salt.
While the water heats, fill a large bowl with ice water and set it nearby.
Add the trimmed green beans to the boiling water and cook for 3 to 4 minutes, until bright green and crisp-tender.
Drain the green beans immediately and plunge them into the ice water for 2 minutes to stop the cooking. Drain well and pat dry.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
In a large serving bowl, combine the blanched green beans, halved cherry tomatoes, and sliced red onion.
Pour the dressing over the vegetables and toss gently to coat evenly.
If using, sprinkle the crumbled feta cheese over the top. Serve at room temperature or chilled.
Kitchen notes
Kitchen notes
- Do not skip the ice bath: it stops the cooking instantly and keeps the beans bright green and snappy. Overcooked beans turn olive-drab and mushy.
- Dry the blanched beans well before dressing. Excess water dilutes the vinaigrette and makes the salad watery.
- The salad tastes best after 15 minutes of resting so the flavors meld, but it can be served immediately if needed.
- For a more robust flavor, toast the garlic in the olive oil for 30 seconds over low heat before whisking into the dressing.
Substitutions
- green beans→wax beans or haricots verts
- cherry tomatoes→grape tomatoes or diced Roma tomatoes
- red onion→shallot or green onion
- Dijon mustard→whole-grain mustard or 1/2 tsp yellow mustard
- feta cheese→goat cheese or omit for dairy-free
Storage & reheating
Store in an airtight container in the refrigerator for up to 3 days. The beans will soften slightly and the tomatoes may release juices. To refresh, drain excess liquid and toss with a squeeze of fresh lemon juice before serving. Do not freeze; the texture of the beans becomes mushy upon thawing.
FAQ
The questions we get asked most
Why did my green beans turn brown or mushy?
They were likely overcooked or not shocked in ice water. Boil for no more than 4 minutes and immediately transfer to an ice bath to halt cooking. Overcooking breaks down the cell walls, causing mushiness and color loss.
Can I make green bean salad ahead of time?
Yes, you can blanch the beans and prepare the dressing up to 2 days in advance. Store them separately in the fridge. Toss with tomatoes, onion, and dressing just before serving to keep the textures fresh.
How do I know when the green beans are done blanching?
They should be bright green and crisp-tender, with a slight bite. Test one after 3 minutes; it should bend but still snap. If it bends easily without resistance, it is overcooked.
Can I use frozen green beans instead of fresh?
Yes, but they are already blanched, so do not boil them. Thaw and pat dry, then toss directly with the dressing. The texture will be softer than fresh, but the flavor is still good.
Is this green bean salad vegan?
It is vegan if you omit the feta cheese. The dressing and vegetables are entirely plant-based. Check your Dijon mustard label if you are strict, as some brands contain honey.
What can I add to make it a main dish?
Add cooked chickpeas, white beans, or grilled chicken for protein. You can also toss in cooked small pasta like orzo. Adjust dressing quantities to taste.
How long does green bean salad keep in the fridge?
It keeps for up to 3 days in an airtight container. After that, the beans lose their snap and the tomatoes become watery. Drain any liquid before serving leftovers.
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