Italian Green Bean Salad Recipe

This crisp tender Italian Green Bean Salad is made with fresh green beans, cherry tomatoes, and a zesty vinaigrette, ready in just 15 minutes. Tossing the beans while they are still slightly warm allows them to soak up every drop of the garlicky dressing. I always make a double batch because it actually tastes better the next day.

Try More Salads Recipes:

• Italian Caprese Salad
• Italian Tuna Salad Recipe
• Italian Lettuce Salad Recipe

Why You Will Love This Fresh Italian Green Bean Salad Recipe:

• The Crunch Factor: Unlike canned beans, these are blanched to perfection—bright green with a satisfying “snap” that keeps the salad feeling fresh and alive.
• Flavor Harmony: It strikes the perfect balance between the earthy sweetness of the beans, the zingy acidity of red wine vinegar, and the savory punch of fresh garlic and red onion.
• Meal Prep Hero: This is one of those rare dishes that actually tastes better the next day. As it sits, the beans marinate in the vinaigrette, soaking up all that herbaceous goodness.
• Naturally Nutritious: It’s a powerhouse of fiber and vitamins while being naturally vegan, gluten-free, and low-carb. It fits almost any dietary restriction without feeling like “diet food.”
• The Ultimate Versatility: It’s elegant enough for a Sunday roast or a holiday spread, but simple enough to toss in a container for a weekday desk lunch or a backyard BBQ.
• Kitchen Simplicity: You only need one pot to blanch the beans and one bowl to mix. Minimal cleanup means more time actually enjoying your meal.
• Seasonal Adaptability: While it shines with summer’s garden-fresh beans, you can easily “winterize” it by adding toasted walnuts, feta cheese, or sun-dried tomatoes.

Italian Green Bean Salad Ingredients

For The Salad:

• 1 pound fresh green beans, trimmed
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves, torn

For The Dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

How To Make Italian Green Bean Salad

1. Blanch The Beans: Boil a large pot of salted water and cook the green beans for 4 to 5 minutes until tender-crisp.
2. Shock In Ice Water: Drain the beans and immediately plunge them into a bowl of ice water for 2 minutes to stop the cooking.
3. Mix The Dressing: Whisk the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper in a large mixing bowl.
4. Toss The Salad: Add the drained green beans, cherry tomatoes, and red onion to the dressing, tossing well to coat.
5. Garnish And Serve: Fold in the fresh basil right before serving to keep the leaves from turning brown.

Recipe Tips

• Salt the water heavily: This is your only chance to season the interior of the fresh green beans.
• Dry the beans completely: Wet beans will dilute your dressing, so pat them dry after the ice bath.
• Let it marinate: Giving the salad 20 minutes to rest before serving helps the flavors meld beautifully.

What To Serve With Italian Green Bean Salad?

This Italian Green Bean Salad side dish pairs exceptionally well with grilled chicken or a hearty baked ziti. The acidity in the dressing cuts right through the richness of heavy Italian meats and cheeses.

How To Store Leftovers Italian Green Bean Salad?

Keep leftovers in an airtight container in the fridge for up to 3 days. The beans will lose a bit of their bright green color as they sit in the vinegar, but they will taste fantastic.

FAQs

Can I use canned or frozen green beans?

Fresh green beans are crucial for the crisp texture of this salad. Frozen beans can work in a pinch, but they will be significantly softer.

Can I make this ahead of time?

Yes, you can assemble the entire salad a day in advance. Just hold off on adding the fresh basil until right before serving.

Should I add cheese to this salad?

Small mozzarella pearls or a shower of freshly grated Parmesan work incredibly well if you want a richer dish.

More Salads Recipes:

• Healthy Italian Pasta Salad
• Italian Noodle Salad Recipe
• Italian Bean Salad Recipe

Italian Green Bean Salad Nutrition

• Calories: 120 kcal
• Total Fat: 9g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 200mg
• Total Carbohydrate: 8g
• Protein: 2g

Italian Green Bean Salad

Recipe by PaulaCourse: Salads, Dinner, LunchCuisine: ItalianDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

120

kcal

Total time

15

minutes

Italian Green Bean Salad features crisp green beans, juicy cherry tomatoes, and red onion tossed in a zesty vinaigrette. Ready in just 15 minutes, this fast side dish is exactly what your summer cookout needs.

Ingredients

• 1 pound fresh green beans, trimmed

• 1 cup cherry tomatoes, halved

• 1/4 cup red onion, thinly sliced

• 1/4 cup fresh basil leaves, torn

• 1/4 cup extra-virgin olive oil

• 2 tablespoons red wine vinegar

• 1 clove garlic, minced

• 1 teaspoon Dijon mustard

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

Directions

• 1. Blanch The Beans: Boil a large pot of salted water and cook the green beans for 4 to 5 minutes until tender-crisp.
• 2. Shock In Ice Water: Drain the beans and immediately plunge them into a bowl of ice water for 2 minutes to stop the cooking.
• 3. Mix The Dressing: Whisk the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper in a large mixing bowl.
• 4. Toss The Salad: Add the drained green beans, cherry tomatoes, and red onion to the dressing, tossing well to coat.
• 5. Garnish And Serve: Fold in the fresh basil right before serving to keep the leaves from turning brown.