With fresh ingredients and a delicious homemade dressing, this Marinated Green Bean Salad is the perfect side dish to any summertime meal.
A FLAVORFUL GREEN BEAN SALAD
If you've never tried a green bean salad, then now is the time! This marinated Green Bean Salad is a fresh and light side dish. I honestly could eat it as a meal it is so good! A lot of people think to make pasta salads but I think this green bean salad is so unique that people are often surprised how much they love it. I always come home with an empty bowl! The marinade dressing really takes this recipe over the top.
FREQUENTLY ASKED QUESTIONS:
Yes. Frozen green beans bring too much water with them and the texture would not be the same. In addition, canned green beans don't offer that bright green color and crunchy texture we're looking for with this salad.
You will want to chill this for at least 4 hours so that the flavors of the marinade and vegetables can marry and combine nicely.
Absolutely! It doesn't have to be green beans. You could use this other vegetables like cooked asparagus, bell peppers and corn.
Some other good mix-ins to this salad that would be garbanzo beans, sliced almonds, hard-boiled eggs, bacon, chopped fresh basil, chopped fresh oregano, or mozzarella pearls.
This can be stored in an airtight container or covered in the refrigerator where it will keep for up to 4 days. I do not recommend freezing.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- trimmed fresh green beans
- olive oil
- red wine vinegar
- dijon mustard
- kosher salt
- red onion
- cherry tomatoes
- parmesan cheese
HOW TO MAKE A MARINATED GREEN BEAN SALAD:
Place the green beans in a large stock pot. Cover the green beans with water 2 inches above the beans. Place on the stove over high heat, and bring to a boil. Once at a boil, lower the heat to medium and simmer for 5 minutes. Strain and set aside. In a large bowl whisk together the olive oil, vinegar, garlic, dijon, salt, and pepper.
Add the warm green beans and onion, toss to coat. Cover with plastic wrap and place in the refrigerator to chill for 4 hours or longer if you can.
Before serving add the tomatoes and cheese.
Toss to combine.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Marinated Green Bean Salad
- 2 pounds trimmed fresh green beans
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 4 cloves garlic minced
- 1 tablespoon dijon mustard
- 2 ½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 1 small red onion thinly sliced
- 1 pint cherry tomatoes cut in half
- ¼ cup grated parmesan cheese
- Place the green beans in a large stock pot. Cover the green beans with water 2 inches above the beans. Place on the stove over high heat, and bring to a boil. Once at a boil, lower the heat to medium and simmer for 5 minutes. Strain and set aside.
- In a large bowl whisk together the olive oil, vinegar, garlic, dijon, salt, and pepper.
- Add the warm green beans and onion, toss to coat. Cover with plastic wrap and place in the refrigerator to chill for 4 hours or longer if you can.
- Before serving add the tomatoes and cheese.
- Toss to combine, and serve immediately.
- This salad is great cold or at room temperature.
- Other ingredients can be added to this, see suggestions above.
- You will want to make sure to chill for 4 hours so the the flavors can marry.
- This is a great make ahead salad for gatherings.
- Freezing is not recommended.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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