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Fresh Green Bean Salad

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 (3/4 cup each)

Ingredients

  • 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
  • DRESSING:
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon grated lemon zest
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon pepper

Directions

  • 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.
  • 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.
TO MAKE AHEAD: Green beans can be boiled, chilled in ice water and drained as directed a day in advance. Store in the refrigerator.
Nutrition Facts
3/4 cup: 106 calories, 9g fat (1g saturated fat), 0 cholesterol, 124mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

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Reviews

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Average Rating:
  • annrms
    Aug 10, 2020

    Very good! Used yellow string beans and diced plum tomatoes.

  • JMartinelli13
    Jul 16, 2016

    I substituted rice wine vinegar for the white wine vinegar, it was what I had on hand. Dried parsley for the fresh. I found the vinaigrette a little tart, so I added about a teaspoon of honey. It went perfectly with some grilled chicken. Crunchy, bright and refreshing.

  • rwippel
    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!

  • Karen204
    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.

  • Aileenoregon
    Sep 9, 2014

    Had very little flavor. Too much lemon.

  • SootieMae
    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!

  • awall46
    Sep 8, 2014

    very good with garden beans

  • lululand
    Sep 7, 2014

    LOVED THE SALAD AND USED OUR HOMEGROWN GREEN BEANS!

  • Marykauhi
    Sep 7, 2014

    I used rice wine vinegar to give it a slight sweet taste.

  • noseitch
    Sep 7, 2014

    A very healthy salad but the vinaigrette needed more flavor.