Description
A vibrant and refreshing Green Bean Salad, perfect for a quick side dish or a light lunch. Ready in minutes!
Ingredients
- 1 pound fresh green beans
- ½ medium red onion, thinly sliced
- 1 pint cherry tomatoes, halved
- ½ cup chopped bell pepper (optional)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
1. Trim the ends of the green beans.
2. Blanch green beans in boiling salted water for 2-3 minutes until crisp-tender.
3. Immediately transfer green beans to ice water to stop cooking. Drain well.
4. Whisk together olive oil, red wine vinegar, garlic, salt, and pepper for the dressing.
5. Combine blanched green beans, red onion, cherry tomatoes, and bell pepper (if using) in a large bowl.
6. Pour dressing over vegetables and toss gently to coat.
7. Let the salad sit for at least 30 minutes before serving to allow flavors to meld.
Notes
Add grilled chicken, chickpeas, or hard-boiled eggs for extra protein. Customize with fresh herbs like dill, parsley, or mint. Make ahead by prepping ingredients and storing separately. Suitable for gluten-free, vegan (omit feta), vegetarian, and low-carb diets.
- Cook Time: 2-3 minutes (for blanching green beans)
- Category: Lunch
- Method: Blanching, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
Keywords: Green Bean Salad, green beans, salad, side dish, fresh, easy, healthy, quick, summer, picnic, potluck, vinaigrette, gluten-free, vegan, vegetarian