Discovering Fresh Green Bean Salad
My Favorite is Fresh Green Bean Salad and When I first tried my hand at making Fresh Green Bean Salad, I was looking for something simple yet impressive for a summer dinner party. It was a hot day, and I wanted to serve a dish that was light and refreshing. I remembered a recipe from my childhood—a classic green bean salad with a zesty dressing that always left my family smiling. I decided to recreate it with a few modern twists.
The Perfect Ingredients
To make this salad, I went to the local farmer’s market early in the morning. I picked out the freshest green beans, bright red tomatoes, and a crisp red onion. As I walked through the market, I could already picture the vibrant colors of the salad in my mind. The key to a great salad is using the best ingredients, and these were top-notch. I also grabbed some fresh parsley to add a final touch of green.
Blanching for Crispness
Back in my kitchen, I prepared the green beans by blanching them. The trick is to cook them just long enough to keep their crunch, which is why I only boiled them for 60 seconds. After quickly cooling them in ice water, they were perfectly crisp. I loved the look of them—bright green and ready to be tossed with the juicy tomatoes and red onions.
Dressing and Enjoying
The final step was making the lemon Dijon dressing. The fresh lemon juice combined with Dijon mustard and garlic created a tangy, flavorful dressing that perfectly complemented the crisp vegetables. I drizzled it over the salad just before serving, and it looked gorgeous. My guests loved it, and I was thrilled to see them enjoying a dish that was both easy to make and delicious. It’s become one of my go-to recipes for any casual gathering.
Table of Contents
Chef’s Notes-Fresh Green Bean Salad
- To maintain the vibrant color and crisp texture of the green beans, blanch them for exactly 60 seconds. Overcooking will result in a mushy texture and dull color.
- For the best flavor, use high-quality extra virgin olive oil and freshly squeezed lemon juice. These components are key to achieving a well-balanced and zesty dressing.
- This salad can be made ahead of time. Prepare the dressing and blanched green beans a day in advance, and store them separately in the refrigerator. Combine them with tomatoes and onions just before serving to keep the salad fresh.
- Feel free to adjust the amount of Dijon mustard and lemon juice based on your taste preferences. If you prefer a tangier dressing, increase the lemon juice or Dijon mustard slightly.
- Fresh parsley adds a burst of color and a hint of freshness to the salad. If you like additional texture, consider adding crumbled feta cheese or toasted almonds just before serving.
Fresh Green Bean Salad
4
servings10
minutes3
minutes120
kcal13
minutesThis Fresh Green Bean Salad is a breeze to prepare and perfect for entertaining! With crisp green beans, juicy tomatoes, and a zesty lemon Dijon dressing, it’s a delightful addition to any meal. Make it ahead to save time and enjoy a stress-free gathering. Inspired by classic flavors, this salad is sure to impress your guests!
Ingredients
For the Salad
1 pound fresh green beans ends trimmed
1 large tomato chopped into small pieces
1/4 medium red onion finely chopped
For the Dressing
1 1/2 tablespoons freshly squeezed lemon juice or substitute with white wine vinegar
3 to 4 tablespoons high-quality extra virgin olive oil adjust to taste
1 teaspoon smooth Dijon mustard
1 clove garlic minced
Salt and freshly ground black pepper
Optional Garnish
Fresh parsley finely chopped
Directions
- Prepare the Dressing: In a small jar or bowl, combine the lemon juice (or vinegar), extra virgin olive oil, Dijon mustard, minced garlic, salt, and pepper. Shake or whisk well until emulsified. Set aside or refrigerate for up to 2 days. Bring to room temperature before using.
- Blanch the Green Beans: Fill a large pot with water and add a generous amount of salt. Bring to a boil over high heat. Add the trimmed green beans and cook for exactly 60 seconds to maintain their crispness. Immediately drain and transfer the beans to a bowl of ice water to halt the cooking process. Once cooled, drain well and pat dry if making ahead.
- Assemble the Salad: Arrange the blanched green beans on a serving platter. Scatter the chopped tomato and finely diced red onion over the top.
- Dress and Serve: Drizzle the prepared dressing over the salad just before serving. Toss gently to coat all ingredients evenly. Garnish with finely chopped parsley if desired.
Equipment
- chef’s knife
- cutting board
- large pot
- colander
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 120kcal
- Carbohydrates: 10g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 250mg
- Fiber: 3g
- Sugar: 3g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 4mg
- Iron: 6mg
FAQ-Fresh Green Bean Salad
Can I use frozen green beans instead of fresh?
While fresh green beans are recommended for their crisp texture, you can use frozen green beans. Be sure to thaw and blanch them briefly before using to achieve the best results.
How can I make this salad vegan?
This recipe is already vegan. Ensure that the Dijon mustard you use is also vegan (some mustards contain honey).
Can I substitute other types of vinegar for lemon juice?
Yes, you can substitute white wine vinegar, apple cider vinegar, or even balsamic vinegar for the lemon juice. Each will give the dressing a slightly different flavor profile.
How long will this salad keep in the refrigerator?
The salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 2 days. If storing, keep the dressing separate from the salad ingredients to avoid sogginess.
What other vegetables can I add to this salad?
Feel free to add additional vegetables like cherry tomatoes, bell peppers, or snap peas. Just make sure to chop them into bite-sized pieces to match the green beans.
