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Green Bean Salad

Green Bean Salad

Julia
This Green Bean Salad is crisp, fresh, and packed with bright flavor thanks to tender-crisp green beans, juicy tomatoes, and a tangy Dijon dressing. It’s an easy, make-ahead green bean salad recipe that’s perfect for potlucks, summer dinners, and healthy meal prep.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients
  

  • 1 pound fresh green beans trimmed
  • 1 cup cherry tomatoes halved
  • ¼ cup red onion thinly sliced
  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • Optional add-ins
  • Crumbled feta cheese
  • Sliced almonds
  • Kalamata olives

Instructions
 

  • Bring a large pot of salted water to a boil.
  • Prepare a bowl of ice water.
  • Add green beans to boiling water and cook for 2–3 minutes, until bright green and crisp-tender.
  • Immediately transfer beans to the ice bath to stop cooking.
  • Drain well and pat dry.
  • In a large bowl, whisk together olive oil, Dijon mustard, garlic, salt, and black pepper.
  • Add green beans, cherry tomatoes, and red onion.
  • Toss gently until evenly coated.
  • Let the salad rest for 10–15 minutes before serving for best flavor.

Notes

  • Do not overcook the green beans—crisp texture is key.
  • The salad tastes even better after chilling for a few hours.
  • Add dressing gradually to avoid overdressing.