Fresh Green Bean Salad Recipe
Fresh Green Bean Salad Recipe photo by Taste of Home

Fresh Green Bean Salad Recipe

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I had a green bean salad at a local deli and enjoyed it so much, I tried to re-create it at home. The result was yummy! It lasts for several days in the fridge, and the taste keeps getting better. —Allison Brooks, Fort Collins, Colorado
TOTAL TIME: Prep: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 35 min.
MAKES: 12 servings


  • 4 cups fresh green beans, trimmed and halved
  • 2 cups cherry tomatoes, halved
  • 1 large English cucumber, seeded and chopped
  • 1 cup fresh baby carrots, cut in half lengthwise
  • 1 cup coarsely chopped fresh parsley
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon grated lemon peel
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
  2. In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon. Yield: 12 servings (3/4 cup each).
TO MAKE AHEAD: Green beans can be boiled, chilled in ice water and drained as directed a day in advance. Store in the refrigerator.
Originally published as Fresh Green Bean Salad in Taste of Home Christmas Annual Annual 2013, p99

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Reviewed Sep. 23, 2014

"I really enjoyed these green beans; however, 4 minutes was too long to blanch the beans. I would have preferred them to be crunchier to match the salads counterparts. Other than that, this was a delicious side dish!"

Reviewed Sep. 13, 2014

"I did not like the dressing, added Good Seasoning packet & Italian dressing to get it kicked up a notch. It was way too vinegary, mustardy for our tastes. I also added orzo, feta. I will not be making this again."

Reviewed Sep. 9, 2014

"Had very little flavor. Too much lemon."

Reviewed Sep. 8, 2014

"This is excellent with all fresh garden vegys. It could use a little less lemon in the dressing and more flavor but was delicious as it was. I sliced a boiled egg beside it and drizzled some dressing on it. Very good!"

Reviewed Sep. 8, 2014

"very good with garden beans"

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