Perfect for any potluck, this Cold Green Bean Salad is marinated in a tangy homemade salad dressing. With the addition of cherry tomatoes and parmesan before serving, this is one flavorful side salad!
To be perfectly honest, sometimes I get a little tired of all the different types of creamy summer-side salads. When I want a pop of tangy freshness, I automatically reach for this Cold Green Bean Salad recipe.
Plus, being more on the vinaigrette side than mayonnaise based, this salad dressing can stand up while sitting out. A lot of the time, creamy salads like potato salad have to be kept refrigerated after a short period, making them not ideal for a party situation.
That’s why this fresh green bean salad is perfect for all occasions, be it a picnic, potluck, or Sunday gathering at home with a crowd.
With such simple ingredients, every one of them stands out and shines. I could totally eat this easy green bean salad any day of the week, it is that good.
I crave it when it’s in the fridge, and I’ll sneak bites here and there; I can’t tell you how amazing it is!
Perfect for summer cookouts, I always get asked to bring this. And, of course, I do every time, I’ll make a double batch so I can keep some home for later. It’s even better the next day, making for amazing leftovers.
If you are looking to switch up your summer salads, I highly suggest making this Cold Green Bean Salad recipe, so refreshing and different than the norm.
Some of our other favorite salad recipes we have on our site include: Easy Five Bean Salad Recipe with Vinaigrette Dressing, Classic Pasta Salad, and Corn and Tomato Salad.
WHY THIS RECIPE WORKS:
- It makes a lot to feed a crowd, but you can easily halve or double the recipe.
- Great for a make-ahead option since it needs to marinade in the fridge for at least 4 hours or overnight.
- The perfect side dish to make for a picnic since it is not a mayonnaise-based salad.
SALAD INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Fresh green beans
- Olive oil
- Red wine vinegar
- Garlic
- Dijon mustard
- Kosher salt
- Black pepper
- Red onion
- Cherry tomatoes
- Grated parmesan cheese
HOW TO MAKE COLD GREEN BEAN SALAD:
- Place the green beans in a large stock pot. Cover the green beans with water 2 inches above the beans.
- Place the large pot of water and beans on the stove over high heat, and bring to a boil.
- Once at a boil, lower the heat to medium and simmer for 5 minutes, we are looking for crisp-tender green beans. Strain and set aside.
- Make the homemade dressing in a large bowl whisk together the olive oil, vinegar, garlic, dijon, salt, and pepper.
- Add the warm green beans and onion, toss to coat.
- Cover with plastic wrap and place in the fridge to chill for 4 hours or longer.
- Before serving, add the tomatoes and cheese, toss to combine, add to a serving bowl, and serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I ADD ANYTHING?
Absolutely, let your imagination run wild and use this as a base recipe.
Some other veggies you can add:
- Asparagus (you will need to boil these along with the green beans, just trim the woody ends first)
- Bell peppers – love red bell peppers for this
- Corn
- Garbanzo beans
- Green onions
Some fresh herbs to add:
- Fresh basil
- Fresh dill
- Fresh pasley
- Fresh tarragon
I suggest keeping the parmesan and adding another cheese with it like:
- Feta cheese
- Diced mozzarella or mozzarella pearls
Hard-boiled eggs and bacon would also be amazing additions to this perfect summer salad!
CAN I USE CANNED GREEN BEANS?
No, for this salad to work properly, fresh green beans should be used.
CAN I MAKE THIS AHEAD?
Yes! It is even better the next day or longer
Make the salad up to step 6 and allow it to sit in the fridge for up to 2 days. Then, add the tomatoes and cheese!
You can add the tomatoes and cheese immediately, but I prefer adding them just before serving. This is a personal preference so go with what you think will work the best.
ARE THERE ANY SUBSTITUTIONS?
Yes, in place of the red wine vinegar use:
- Lemon juice – add a little lemon zest while you’re at it
- White wine vinegar
- Balsamic vinegar
Instead of dijon you can use yellow, spicy, or whole grain.
HOW TO STORE:
Store leftovers in the fridge in an airtight container for up to 4 days. Best served and eaten cold.
I do not suggest freezing.
DANA’S TIPS AND TRICKS:
- This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
- Tons of custom options, see my tips above on that.
- Great for a make-ahead summer side dish.
- Do not freeze.
- Only use fresh green beans for this recipe.
Looking for a salad with fresh ingredients? This Cold Green Bean Salad is perfect for the summer and all year round.
If you like this recipe, you might also like:
If you’ve tried this COLD GREEN BEAN SALAD, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Marinated Cold Green Bean Salad
Ingredients
- 2 pounds trimmed fresh green beans
- 1/3 cup olive oil
- 5 tablespoons red wine vinegar
- 4 cloves garlic minced
- 1 tablespoon dijon mustard
- 3 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1 small red onion thinly sliced
- 1 pint cherry tomatoes cut in half
- 1/4 cup grated parmesan cheese
Instructions
- Place the green beans in a large stock pot. Cover the green beans with water 2 inches above the beans.
- Place the large pot of water and beans on the stove over high heat, and bring to a boil.
- Once at a boil, lower the heat to medium and simmer for 5 minutes, we are looking for crisp-tender green beans. Strain and set aside.
- Make the homemade dressing in a large bowl whisk together the olive oil, vinegar, garlic, dijon, salt, and pepper.
- Add the warm green beans and onion, toss to coat.
- Cover with plastic wrap and place in the fridge to chill for 4 hours or longer.
- Before serving, add the tomatoes and cheese, toss to combine, add to a serving bowl, and serve immediately.
Notes
- This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
- Tons of custom options, see my tips above on that.
- Great for a make-ahead summer side dish.
- Do not freeze.
- Only use fresh green beans for this recipe.
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