This fresh and flavorful green bean salad is the ideal summer side dish! This vibrant recipe is bursting with crunch from the crisp green beans and toasted nuts.
The cherry tomatoes add a pop of sweetness, and the feta and red onion add a tangy kick. But the real star is the zingy balsamic dressing. It ties all the flavors together beautifully.
I love how this salad comes together so easily but tastes like it’s from a fancy restaurant.
The hardest part is not devouring it all before your guests arrive!
Why You’ll Love This Green Bean Salad
Quick Preparation: This green bean salad can be prepared in under 30 minutes. It’s great for last-minute gatherings.
Vibrant Presentation: Combining green beans, cherry tomatoes, red onion, and fresh basil creates a visually appealing dish.
Flavorful Dressing: The balsamic vinaigrette with Dijon mustard and honey provides a tangy and slightly sweet flavor.
Nutty Crunch: Adding toasted pine nuts or sliced almonds adds a delightful crunch and nutty flavor.
Ingredients
- Fresh Green Beans: The star of the show! They’re bright, crisp, and full of healthy goodness.
- Cherry or Grape Tomatoes: They add juicy sweetness and pops of color.
- Red Onion: It’s thinly sliced for a subtle, sharp flavor and mellows out when marinated in the dressing.
- Crumbled Feta Cheese: It’s creamy, tangy, and oh-so-satisfying.
- Toasted Pine Nuts or Sliced Almonds: They lend a nutty crunch to every mouthful.
- Fresh Basil: It adds a lovely herbal note that complements the other ingredients beautifully.
- Dressing: Tangy balsamic, sharp Dijon, sweet honey, and fragrant garlic are balanced with smooth olive oil.
How to Make Green Bean Salad
You won’t believe just how easy this salad is to make!
1. Blanch the green beans. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 3-5 minutes. Drain and immediately plunge into an ice bath to stop the cooking process. Drain well and pat dry.
2. Make the dressing. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic, honey, salt, and pepper until emulsified.
3. Toss the ingredients. Place the blanched green beans, tomatoes, red onion, feta, pine nuts, and basil in a large bowl. Pour the dressing over the top and gently toss until everything is evenly coated.
4. Season and serve. Taste and adjust seasoning if needed. Serve chilled or at room temperature.
Tips for the Best Green Bean Salad
- Blanch the beans. Blanch the green beans in boiling water for 3-5 minutes until crisp-tender, then shock in an ice bath to stop the cooking and preserve their bright green color.
- Adjust the seasoning. Taste the salad and add additional salt and pepper if needed before serving.
- Give it some chill time. The flavors meld together well if you chill the salad for 30-60 minutes before serving.
- Toss in fun add-ins. Add crumbled bacon, shaved Parmesan cheese, Kalamata olives, or sun-dried tomatoes.
- Pack in some protein. This salad pairs well with grilled chicken, steak, fish, or tofu to make it a complete meal.
- Get ahead of yourself. You can blanch the beans and make the dressing beforehand, then toss everything together right before serving.
How to Store
If you have leftover green bean salad, here’s how to keep it fresh.
To Store: Place it in an air-tight container and store in the fridge to maintain freshness. Consume within 1 to 2 days, as the beans will start to soften not long after.
Green Bean Salad
6
servings10
minutes5
minutes196
kcalThis easy green bean salad is almost too pretty to eat! It’s loaded with beans, cherry tomatoes, red onions, and feta cheese for the ultimate flavor experience.
Ingredients
1 1/2 pounds fresh green beans, trimmed
1 cup cherry or grape tomatoes, halved
1/2 cup thinly sliced red onion
1/2 cup crumbled feta cheese
1/3 cup toasted pine nuts or sliced almonds
1/4 cup chopped fresh basil
- For the Dressing:
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon honey
Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 3-5 minutes. Drain and immediately plunge into an ice bath to stop the cooking process. Drain well and pat dry.
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic, honey, salt, and pepper until emulsified.
- Place the blanched green beans, tomatoes, red onion, feta, pine nuts, and basil in a large bowl. Pour the dressing over the top and gently toss until everything is evenly coated.
- Taste and adjust seasoning if needed. Serve chilled or at room temperature.
