Bright colors, bold flavors and full of vitamins and minerals, this Green Bean Salad made with Pure Flavor® Oriana® Orange Grape Tomatoes is an delicious summer salad!
Growing up, Green Bean Salad was always one of those side dish salads included in a family reunion, potluck or church homecoming spread! Green beans, tomatoes, cucumbers and fresh herbs picked from the garden made it a summer salad staple!
This recipe is quick to prepare and a great make ahead side dish to bring to a get-together. Loaded with beautiful colors and healthy nutrients, it's a salad that's light, fresh and will keep you coming back for more!
Table of Contents
What You’ll Need
Ingredient Amounts Listed in the Recipe Card Below
- Green Beans
- Pure Flavor® Oriana® Orange Grape Tomatoes
- Carrots
- Cucumber
- Fresh Basil
- Pine Nuts or Almonds
- Olive Oil
- Balsamic Vinegar
- Lemon
- Fresh Garlic
- Honey Dijon Mustard
- Chives or Green Onions
- Fresh Curley Parsley
Tools You’ll Need
- Large Skillet
- 2 Large Bowls
- 1 Small Bowl or Jar with Fitted Lid
- Measuring Spoons
- Strainer
- Tongs
- Cutting Board
- Chef's Knife
- Tomato Knife or Slicer
- Garlic Press (Optional)
- Citrus Press (Optional)
Why You’ll like this Recipe
- This salad has a refreshing and crisp taste, perfect for summer!
- It's full of vitamins and minerals, including vitamins C and K, fiber and antioxidants!
- It can be customized with various dressings, herbs, or other vegetables!
- It's a light and fresh salad or side dish that complements so many summer meals!
How to Make this Recipe
- Bring a large skillet of water to a boil. Add the green beans, and cook for 2-3 minutes. Once the green beans are crisp-tender, immediately transfer to a bowl of ice water. After 5 minutes, drain the beans in a colander.
- To a large mixing bowl, combine the drained beans, tomatoes, carrots and cucumber.
- In a small mixing bowl, combine olive oil, vinegar, lemon juice, garlic, honey dijon mustard, chives, parsley, salt and black pepper. Whisk or shake until well emulsified.
- Pour the dressing over the salad ingredients. Toss until combined well. Transfer to a serving bowl. Garnish with basil and pine nuts or almonds.
Tips and Substitutions
- This is a great make-ahead dish! Simply keep the vegetables, dressing and garnishes stored separately, then toss when ready to serve.
- You can add protein to Green Bean Salad. Grilled chicken, shrimp, tofu, or even hard-boiled eggs are excellent additions for a more substantial and satisfying meal.
Storage
- Store leftovers in an air-tight container in the refrigerator up to 2-3 days. The crispness of the pine nuts/almonds and vegetables will degrade the longer it's stored. This recipe is not suitable for freezing and thawing
Frequently Asked Questions
- Can dried herbs be used instead of fresh herbs?
- Yes! While fresh herbs ads to a texture a freshness that goes well with this salad, you can use dried instead. Simply use ⅓ less than the fresh herb you're replacing and shake it in the dressing.
- Can I use frozen green beans for a green bean salad?
- You can use frozen green beans for a green bean salad. However, make sure to blanch them in boiling water for a few minutes and then cool them in an ice water bath before using them in the salad.
- What other vegetables can I add to my green bean salad?
- Some popular additions include, red onions, bell peppers, radishes, or blanched asparagus.
- Can I make a warm green bean salad?
- Yes, you can make a warm green bean salad. Instead of blanching the green beans, you can sauté them in a pan with some olive oil and garlic until tender. Then, toss them with the other salad ingredients and dressing while they are still warm.
- Is this recipe gluten-free?
- Yes, green bean salad is generally gluten-free. However, always double-check the ingredients of any dressings or additional toppings you use to ensure they are gluten-free as well.
More Recipes Like This
Green Bean Salad
Ingredients
Salad
- 12 oz fresh green beans trimmed and halved
- 1 pint Pure Flavor® Oriana® Orange Grape Tomatoes
- 1 cup sliced carrots
- 1 cup sliced cucumber
- Garnish: Toasted Pine Nuts or Almonds and Fresh Basil amount as desired
Dressing
- ¼ cup olive oil
- 1 ½ tablespoon balsamic vinegar
- 1 ½ teaspoon lemon juice
- 2 minced garlic cloves
- 1 ½ tablespoon honey dijon mustard
- 2 tablespoon minced chives or green onions
- 2 tablespoon minced fresh curly parsley
- Salt and Black Pepper to taste
Instructions
- Bring a skillet of water to a boil. Add the green beans, and cook for 3-4 minutes. Once the green beans are crisp-tender, immediately transfer to a bowl of ice water. After 5 minutes, drain the beans in a colander.
- To a large mixing bowl, combine the drained beans, tomatoes, carrots and cucumber.
- In a small mixing bowl, combine olive oil, vinegar, lemon juice, garlic, honey dijon mustard, chives, parsley, salt and black pepper. Whisk or shake until well emulsified.
- Pour the dressing over the salad ingredients. Toss until combined well. Transfer to a serving bowl.
- Garnish with basil and pine nuts or almonds.
Leave a Reply