Back to Green Bean & Balsamic Salad

Print Options


Card Sizes

Green Bean & Balsamic Salad Recipe

Green Bean & Balsamic Salad Recipe

Fresh and crisp, this summery salad just begs to be taken to picnics and potlucks. Tossed with vinaigrette, it’s a smart side dish for outdoor meals. —Amanda Smith, Lexington, Tennessee
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 3/4 pound fresh green beans, trimmed
  • 3 cups cherry tomatoes, quartered
  • 1-3/4 cups cubed English cucumber
  • 6 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1-1/2 teaspoons ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon sugar
  • 1/4 teaspoon garlic powder


  • 1. Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
  • 2. In a large bowl, combine the tomatoes, cucumber and beans. In a small bowl, whisk the remaining ingredients. Pour over vegetables; toss to coat. Yield: 6 servings.

Nutritional Facts

1 serving: 161 calories, 14g fat (2g saturated fat), 0 cholesterol, 209mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 3 fat, 1 vegetable.

Reviews for Green Bean & Balsamic Salad

Sort By :

Average Rating
Reviewed Apr. 24, 2016

"Really, really good. I used steamed beans from the frozen section. I would cook the beans a little longer if you like them more tender."

Reviewed Aug. 27, 2014

"have made something similar to this for years and this turned out well, especially the dressing. however, I would cook the beans a minute or so longer to add a little more tender to the crisp."

Reviewed Aug. 7, 2013

"I've made this twice in the last week! Great way to use fresh veggies from the garden, and everybody loved it!"

Reviewed Jul. 28, 2012

"This has a great tangy flavor! Lil Man declared OMGoodness at his first bite. I think next time I'll add some small cubes of fresh mozzarella for a little something extra."

Loading Image