Cold Green Bean Salad Recipe

Green beans: Fresh and trimmed, these are the star of the salad, providing a crisp texture and vibrant color.

Cherry tomatoes: Halved for easy eating, these add a burst of sweetness and juiciness to the salad.

Red onion: Thinly sliced, they offer a sharp and tangy flavor that complements the other ingredients.

Olive oil: Used in the dressing, it adds a rich and smooth texture to the salad.

Lemon juice: Freshly squeezed, it provides a zesty and refreshing acidity to the dressing.

Dijon mustard: Adds a tangy and slightly spicy kick to the dressing, enhancing the overall flavor.

Garlic: Minced, it infuses the dressing with a robust and aromatic flavor.

Salt: Enhances the natural flavors of the ingredients.

Pepper: Adds a touch of heat and depth to the salad.

To ensure your green beans maintain their vibrant color and crisp texture, immediately plunge them into an ice bath after boiling. This process, known as shocking, halts the cooking process and helps preserve their bright green hue.

• green beans - Substitute with asparagus: Asparagus has a similar texture and can be blanched to maintain a crisp-tender bite, making it a good alternative.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them an excellent substitute.

• red onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness to the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor that works well in salads.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness, adding a slightly different but pleasant citrus note.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor with a bit more texture, which can add an interesting element to the salad.

• garlic - Substitute with shallot: Shallots can provide a milder, sweeter flavor that complements the other ingredients well.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor, but use it sparingly to avoid overpowering the salad.

• pepper - Substitute with crushed red pepper flakes: Crushed red pepper flakes can add a bit of heat and a different kind of spiciness to the salad.

• To store your cold green bean salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in. Place the container in the refrigerator, where it will stay fresh for up to 3 days.

• If you plan to enjoy the salad over several days, consider storing the dressing separately. This will keep the green beans and cherry tomatoes from becoming soggy. Simply add the dressing just before serving.

• For a quick refresh, give the salad a gentle toss before serving. This will redistribute the lemon juice and olive oil, ensuring every bite is flavorful.

• If you need to freeze the salad, it's best to do so without the dressing. Blanch the green beans as directed, then spread them out on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe bag or container.

• When you're ready to enjoy the salad, thaw the green beans in the refrigerator overnight. Combine with fresh cherry tomatoes and red onion, then add the dressing just before serving.

• Keep in mind that freezing may alter the texture of the green beans, making them slightly softer. However, the vibrant flavors of the dressing will still shine through, making it a delightful dish to enjoy any time.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of olive oil to the skillet.
  3. Once the oil is hot, add the green beans and red onion.
  4. Sauté for 2-3 minutes until warmed through, stirring occasionally.
  5. Add the cherry tomatoes in the last minute to avoid overcooking.
  6. Remove from heat and drizzle with a bit more lemon juice if desired before serving.

• Microwave Method:

  1. Place the green bean salad in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the salad halfway through to ensure even heating.
  5. Check the temperature and microwave for an additional 30 seconds if needed.
  6. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the green bean salad evenly on a baking sheet.
  3. Drizzle with a bit more olive oil to keep it moist.
  4. Cover the baking sheet with aluminum foil.
  5. Bake for 10-15 minutes, stirring halfway through.
  6. Remove from the oven and let it cool slightly before serving.

• Steaming Method:

  1. Place the green bean salad in a steamer basket.
  2. Bring a pot of water to a simmer and place the steamer basket over the pot.
  3. Cover and steam for 3-5 minutes until warmed through.
  4. Remove from the steamer and toss with a bit more dijon mustard dressing if desired before serving.

• Pot: Used to bring water to a boil for cooking the green beans.

• Colander: Essential for draining the cooked green beans and rinsing them with cold water.

• Large bowl: Used to combine the green beans, cherry tomatoes, and red onion.

• Small bowl: Ideal for whisking together the olive oil, lemon juice, dijon mustard, garlic, salt, and pepper to make the dressing.

• Whisk: Helps to thoroughly mix the dressing ingredients together.

• Knife: Necessary for trimming the green beans, halving the cherry tomatoes, and slicing the red onion.

• Cutting board: Provides a safe surface for cutting and preparing the vegetables.

• Measuring cups: Used to measure out the cherry tomatoes and olive oil.

• Measuring spoons: Used to measure the lemon juice, dijon mustard, salt, and pepper.

• Garlic press: Convenient for mincing the garlic clove.

• Tongs: Useful for tossing the salad to ensure the dressing coats all the ingredients evenly.

• Refrigerator: Needed to chill the salad for at least 30 minutes before serving.

Blanch in advance: Blanch the green beans ahead of time and store them in the fridge to save time on the day of preparation.

Pre-make the dressing: Mix the olive oil, lemon juice, dijon mustard, and garlic the night before and store it in a sealed container.

Use pre-sliced onions: Buy pre-sliced red onions from the store to cut down on prep time.

Cherry tomatoes: Opt for pre-washed and halved cherry tomatoes to save a few extra minutes.