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Marinated Green Bean Salad » Simple and Healthy Recipe! ✅

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With fresh ingredients and a delicious homemade dressing, this Marinated Green Bean Salad is the perfect side dish for any summer meal.

A TASTY SALAD OF GREEN BEANS

If you’ve never tried a green bean salad, it’s time! This Marinated Green Bean Salad is a fresh and light side dish. I could honestly eat it as a meal, it’s so good! A lot of people think of making pasta salads, but I think this green bean salad is so unique that people are often surprised at how much they love it. I always come home with an empty plate! The marinade dressing really takes this recipe over the top.

FREQUENT QUESTIONS:

Should I use fresh green beans?

Yes. Frozen green beans have too much water and the consistency would not be the same. Also, canned green beans don’t offer that bright green color and crunchy texture that we’re looking for in this salad.

How long does it take to cool down?

You will need to chill it for at least 4 hours for the flavors of the marinade and vegetables to meld well.

Can I use other vegetables?

Absolutely! They don’t have to be green beans. You can use these other vegetables like cooked asparagus, bell peppers, and corn.

Are there other good plugins?

Some other good mix-ins for this salad would be chick peas, slivered almonds, hard-boiled eggs, bacon, chopped fresh basil, chopped fresh oregano, or mozzarella pearls.

How do I store leftovers?

This can be stored in an airtight or covered container in the refrigerator where it will keep for up to 4 days. I do not recommend freezing.

REQUIRED INGREDIENTS: (FULL RECIPE AT THE BOTTOM OF POST)

  • fresh cut green beans
  • olive oil
  • red wine vinegar
  • Garlic
  • Dijon mustard
  • kosher salt
  • Pepper
  • Red onion
  • Cherry tomatoes
  • Parmesan

HOW TO MAKE A MARINATED BEAN SALAD:

Place the green beans in a large pot. Cover green beans with water 2 inches above beans. Put on the stove over high heat and bring to a boil. Once it boils, lower the heat to medium and simmer for 5 minutes. Drain and reserve. In a large bowl, whisk together the olive oil, vinegar, garlic, dijon, salt, and pepper.

Add hot green beans and onion, toss to coat. Cover with cling film and refrigerate for 4 hours or longer if possible.

Before serving, add the cherry tomatoes and cheese.

Stir to combine.

Serve immediately.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Marinated green bean salad

With fresh ingredients and a delicious homemade dressing, this Marinated Green Bean Salad is the perfect side dish for any summer meal. # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * {fill: #ffffff; } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url (# wprm-recipe-user-rating-0-33); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url (# wprm-recipe-user-rating-0-50); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url (# wprm-recipe-user-rating-0-66); } linearGradient # wprm-recipe-user-rating-0-33 stop {stop-color: #ffffff; } linearGradient # wprm-recipe-user-rating-0-50 stop {stop-color: #ffffff; } linearGradient # wprm-recipe-user-rating-0-66 stop {stop-color: #ffffff; } Course: Salad, Side Dish Cuisine: American Keyword: Green Bean Salad, Marinated Green Bean Salad, Marinated Green Bean Salad Recipe Prep Time: 20 minutes Cook Time: 15 minutes Chill Time: 4 hours Total Time : 4 hours 35 minutes Servings: 12 Calories: 99kcal

  • 2 pounds fresh green beans, chopped
  • ⅓ cup olive oil
  • 3 tablespoons red wine vinegar
  • 4 garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 2 ½ teaspoons kosher salt
  • ¼ teaspoon black pepper
  • 1 small red onion, thinly sliced
  • 1 liter of cherry tomatoes cut in half
  • ¼ cup grated Parmesan cheese

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  • Place the green beans in a large pot. Cover green beans with water 2 inches above beans. Put on the stove over high heat and bring to a boil. Once it boils, lower the heat to medium and simmer for 5 minutes. Drain and reserve.
  • In a large bowl, whisk together the olive oil, vinegar, garlic, dijon, salt, and pepper.
  • Add hot green beans and onion, toss to coat. Cover with cling film and refrigerate for 4 hours or longer if possible.
  • Before serving, add the cherry tomatoes and cheese.
  • Stir to mix and serve immediately.
  • This salad tastes great cold or at room temperature.
  • Other ingredients can be added to this, see tips above.
  • You will want to make sure to chill for 4 hours so the flavors can marry.
  • This is a great salad to make at gatherings.
  • Freezing is not recommended.

Calories: 99kcal | Carbs: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated fat: 1g | Monounsaturated fat: 5g | Cholesterol: 2mg | Sodium: 545mg | Potassium: 271mg | Fiber: 3g | Sugar: 4g | Vitamin A: 734 IU | Vitamin C: 19mg | Calcium: 56mg | Iron: 1 mg Nutritional Disclaimer

Other side dish recipes

  • Macaroni and Cheese Air Fryer
  • Fried Green Tomatoes
  • alabama white sauce
  • grilled corn

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