Green bean salad recipe
- Dish type
- Vegetable salad
- Green bean salad
There are two ways you can prepare this recipe. Both ways are delicious!
2 people made this
- 450g fresh green beans, trimmed
- For the dressing
- 2 cloves garlic, sliced
- 2 tablespoons olive oil
- 2 fresh mint leaves, torn
- salt and freshly ground black pepper to taste
- 2 tablespoons white wine vinegar
- 2 mint leaves, for garnish
MethodPrep:20min ›Extra time:4hr chilling › Ready in:4hr20min
- Bring a large pot of lightly salted water to the boil. Add green beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.
- Smash garlic, olive oil, mint and salt using mortar and pestle.
- Pour vinegar and half of olive oil mixture over the green beans and toss well.
- Transfer the beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all of the air; seal and chill in the fridge for at least 4 hours.
- Remove green beans from fridge and transfer onto a plate; top with fresh mint and serve.
See it on my blog
Reviews & ratingsAverage global rating:(10)
Reviews in English (7)
The store had no Romano beans, so I used green beans and also used white balsamic vinegar. One thing that I will do differently next time is to steam them in the microwave, as I know exactly how long it takes to cook them the way we like them. I overcooked the beans a bit today, but that's not the recipe's fault. I'd recommend that you use a good-quality olive oil, as it's an important element of this recipe. I will not put the beans in a bag the next time, as too much of the garlic-mint-oil mixture stuck to the side of the bag, making it difficult to get out. Simple yet elegant presentation for a side dish/salad that can be made early in the day. Will be making this a lot, definite keeper!-02 Dec 2012
This is a salad I like to make when I’m planning a large menu ahead because I can prepare most of it in advance then there is very little prep on the day. The beans can be cooked a day or two ahead, the dressing made and onion chopped. Then the only thing that needs to be done on the day is chopping a tomato which is best done fresh (it goes soggy if done ahead).
And – it looks great and tastes fab! Zingy lemon dressing that’s been thickened with mustard so it clings to the beans nicely. The chopped tomato and onion serves 3 purposes:
Freshness and juiciness – nice contrast to the beans
Acts as a sort of “sponge” so the dressing soaks into it then slowly drips down over the beans
Green Bean Salad Recipe
Green Bean Salad is called Bohnensalat in Germany. I make the salad with canned beans or fresh beans, depending on the time of the year.
Ingredients for Green Bean Salad:
- 4 cans (each 411g – 14.5 oz) of French-cut green beans OR 1 kg – 2.2 lb. fresh green beans
- 1 ½ tablespoons of white wine vinegar
- ½ tablespoon of balsamic vinegar
- 3 tablespoons of vegetable oil
- 2 tablespoons of sour cream
- 3 tablespoons of very finely diced onions
- 3 stems of fresh savory or tried savory (a good substitute is oregano)
- 1 teaspoon of salt
- 1 teaspoon of sugar
If you use fresh green beans, wash the beans, cut off both ends and cut them into small pieces. Bring a saucepan with water to a boil and cook the beans for about 12 – 15 minutes. Remove the beans from the stove and drain them in a colander under running cold water. If you use canned beans, drain them in a colander.
For the dressing: Mix oil, vinegar, and sour cream together. Now add salt, pepper, and sugar to it and mix well. Wash the fresh savory or oregano and pick the leaves from the stem. (Do not use the stem!) Dice the onion in a food chopper and add the onions and savory to the dressing and spread it evenly over the beans. Mix thoroughly. I find that using salad hands works best. Let the salad sit for a while in the refrigerator before serving.
- Coarse salt and ground pepper
- 3 tablespoons extra-virgin olive oil
- 2 small garlic cloves, minced
- 1 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice
- 1 1/2 pounds haricots verts or other thin green beans, trimmed
- 2 small red onions, quartered through root end (leaving root end attached)
Heat grill to medium-low. Bring a large pot of salted water to a boil, and prepare a large bowl of ice water. In another large bowl, combine 2 tablespoons oil, garlic, lemon zest and juice set aside.
Cook green beans in boiling water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer immediately to ice-water bath. Drain beans well, pat dry, and add to bowl with dressing. Set aside.
Toss onion wedges with remaining tablespoon oil season with salt and pepper. Grill until lightly charred, 4 to 6 minutes per side. When cool, trim root end off, and thinly slice onions add to bowl with green beans, and toss to combine.
You can easily customize this highly versatile salad according to your own tastes or what's coming up in your garden. Here are a few suggestions:
- Herbs: Try parsley, cilantro, or mint in addition to or instead of basil.
- Cheese: Crumble feta over the salad in place of Parmesan.
- Toppings: Dress it up with other toppings, such as halved cherry tomatoes, toasted nuts (e.g., walnuts, pine nuts, slivered almonds), and chopped hard-boiled eggs.
Cold Green Bean Salad
Boy, have I got a tasty side dish for you to try out! This Cold Green Bean Salad might have an odd name, but the end result is truly the perfect summer salad. With green beans, feta, cherry tomatoes, red onions, garlic, and walnuts, this recipe is bursting with flavors and textures!
And did I mention the red wine vinegar dressing? Topped with extra walnuts and feta, this is one salad I can’t get enough of. Plus, I just love the bright colors in this recipe! Check out the video below to see how easily it all comes together.
To make this easy and delicious side salad, start by cooking the green beans until they are “tender/crisp.” This means they aren’t raw and crunchy, but not a mushy mess either. In my experience, it takes about 5-6 minutes in boiling water. Drain and set aside to cool completely (or chill in the fridge).
Next, empty the cooled green beans into a large bowl and add feta, tomatoes, garlic, walnuts, and onions. Then, in a small bowl, combine vinegar and oil. Pour the dressing over the veggies, tossing to coat. Top with freshly ground salt and pepper. Chill in the fridge for at least 1 hour before serving.
This is one side dish your friends and family won’t be able to get enough of! Try out this recipe for your next grill out or get-together, but be warned – you may want to double the recipe! Check out the full ingredient list and step-by-step instructions below.
Give your canned tuna and bean salad some necessary bite with thinly sliced red onion.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
- 1 pound haricots verts (French green beans), trimmed
- ½ cup thinly sliced red onion
- 12 pickled okra pods, sliced
- 1 pt. grape tomatoes, halved
- 4 celery ribs, sliced
- ¼ cup fresh celery leaves
- ⅓ cup Bloody Mary mix
- 2 tablespoons fresh lemon juice
- 1 ½ teaspoons dry mustard
- ¾ teaspoon kosher salt
- ¾ teaspoon hot sauce (such as Tabasco)
- ¼ teaspoon ground black pepper
- 4 ½ teaspoons prepared horseradish, divided
- ½ cup extra virgin olive oil
Prepare Salad: Cook beans in boiling salted water to cover 2 minutes or until crisp-tender drain. Plunge into ice water. Drain and pat dry. Place beans, onion, and okra in a large bowl. Place tomatoes, celery, and celery leaves in a separate bowl.
Prepare Dressing: Whisk together Bloody Mary mix, next 5 ingredients, and 4 tsp. horseradish in a medium bowl. Add oil in a slow, steady stream, whisking constantly until blended.
Toss bean mixture with 1/4 cup dressing arrange on a platter. Stir remaining 1/2 tsp. horseradish into 1/4 cup dressing, and toss with tomato mixture. Spoon tomato mixture over bean mixture. Add salt and pepper to taste serve with remaining dressing.
- 1 cup farro (7 ounces)
- 6 ounces thin green beans
- 1 cup pure olive oil, for frying
- 4 large shallots&mdash3 thinly sliced, 1 minced
- 1 cup all-purpose flour
- 3 cremini mushrooms, thinly sliced
- 2 tablespoons sherry vinegar
- 1 tablespoon balsamic vinegar
- 1 garlic clove, minced
- 1 teaspoon thyme leaves
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons salted toasted hazelnuts, coarsely chopped
- Freshly ground pepper
In a medium saucepan, cover the farro with 2 cups of water and bring to a boil. Cover, remove from the heat and let stand for 15 minutes. Drain the farro and return it to the pan. Add 2 more cups of water and a pinch of salt and bring to a boil. Cook the farro over high heat until al dente, about 10 minutes drain well.
Meanwhile, in a saucepan of boiling salted water, cook the green beans until crisp-tender, about 5 minutes drain. Rinse the beans under cold water and pat dry.
Heat the pure olive oil in a medium saucepan. In a small bowl, toss the sliced shallots with the flour, separating them into rings. Transfer the shallots to a strainer and tap off the excess flour. Add the shallots to the hot oil and fry over high heat, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain thoroughly season lightly with salt.
Pour off all but 1 tablespoon of the oil from the saucepan. Add the mushrooms and cook over high heat, stirring, until browned. Transfer to a plate.
In a medium bowl, whisk the sherry and balsamic vinegars with the minced shallot, garlic and thyme. Whisk in the extra-virgin olive oil. Add the farro, green beans, hazelnuts and three-fourths of the fried shallots and toss gently. Season with salt and pepper and transfer to a platter or shallow bowl. Garnish with the remaining fried shallots and serve.
- 6 ounces green beans
- 2 pounds peeled small potatoes
- 1/4 cup extra-virgin olive oil
- 4 teaspoons lemon juice
- 4 teaspoons whole-grain mustard
- 2 teaspoons chopped thyme leaves
- 1/2 cup thinly sliced red onion
- Coarse salt
Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.