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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!

Cold green bean salad in a speckled bowl, close up

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.

Far away image of cold green bean salad in a speckled bowl

WHY THIS RECIPE WORKS:

  1. It makes a lot to feed a crowd, but you can easily halve or double the recipe.
  2. Great for a make-ahead option since it needs to marinade in the fridge for at least 4 hours or overnight.
  3. 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
Overhead image of ingredients needed to make cold green bean salad

HOW TO MAKE COLD GREEN BEAN SALAD:

  1. Place the green beans in a large stock pot. Cover the green beans with water 2 inches above the beans.
  2. Place the large pot of water and beans on the stove over high heat, and bring to a boil.
  3. 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.
  4. Make the homemade dressing in a large bowl whisk together the olive oil, vinegar, garlic, dijon, salt, and pepper.
  5. Add the warm green beans and onion, toss to coat.
  6. Cover with plastic wrap and place in the fridge to chill for 4 hours or longer. 
  7. Before serving, add the tomatoes and cheese, toss to combine, add to a serving bowl, and serve immediately.
Overhead collage of images showing how to make cold green bean salad

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.

Overhead image of cold green bean salad in a speckled bowl

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.

45 degree angle shot showing cold green bean salad in a speckled bowl

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.
a fork holding up a portion of cold green bean salad

Looking for a salad with fresh ingredients? This Cold Green Bean Salad is perfect for the summer and all year round.

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! 

This Silly Girls Kitchen Logo
5 from 17 votes

Marinated Cold Green Bean Salad

Author Dana at ThisSillyGirlsKitchen.com
Prep: 20 minutes
Cook: 15 minutes
Chill Time 4 hours
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!
Servings 12 servings

Ingredients
  

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.

Nutrition

Calories: 99kcal | Carbohydrates: 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: 734IU | Vitamin C: 19mg | Calcium: 56mg | Iron: 1mg
Nutrition Disclaimer
Course Side Dish
Cuisine American

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5 from 17 votes (14 ratings without comment)

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4 Comments

  1. 5 stars
    Excellent! I made this for a dinner party having never tried it. There were no leftovers.

  2. 5 stars
    Simple and delicious. Great for entertaining and a welcome change from lettuce salads.

  3. 5 stars
    This is a great way to use fresh green beans! I halved the ingredients but not the dressing. Right now, the beans and onions are marinating overnight. I’m going to use feta instead of the Parmesan just because the Parmesan I have is a long cut grated. Otherwise, I put in half a tsp of sugar into the dressing, and it’s delicious! My husband even approved it, and he’s no green bean fan, but I like low carb living. Thanks for the recipe and I look forward to exploring more recipes from your site.

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