Green Bean Salad Recipe
This green bean salad recipe makes an Italian-inspired side dish that's simple and fresh. A red wine vinaigrette ties it all together in just 20 minutes, and it can easily be made ahead.
Servings 6 servings
Calories 109kcal
Equipment
- 1 Strainer
Ingredients
- 1 pound Green beans ends trimmed
- 4 Tablespoons extra virgin olive oil to taste
- 2 Tablespoon red wine vinegar to taste
- 1 teaspoon Salt to taste
- ¼ teaspoon Pepper to taste
- 1 teaspoon Garlic powder to taste
- 1 teaspoon Dried mint to taste
Instructions
- Boil green beans until fork tender, around 5-7 minutes.
- Drain and put them into an ice bath to stop the cooking (you do not want over cooked green beans!).
- Once they've cooled, dress with oil and vinegar.
- Season with salt, pepper, garlic and dried mint to taste.
- Refrigerate until you're ready to serve and toss once more before serving to redistribute the dressing.
Video
Notes
- Don't skip the ice bath. This is what keeps the green beans bright green and perfectly crisp. Skipping it means they'll keep cooking and turn mushy.
- Trim your beans evenly. Uniform pieces mean everything cooks at the same rate.
- Pat the beans dry after the ice bath before dressing. Excess water can dilute the dressing.
- Dress while slightly cool, not cold. The beans absorb the dressing better when they're not completely chilled yet.
- Make a big batch. This tastes even better the next day as the flavors meld together, so leftovers are always a good idea.
- Ingredients to prep ahead- The green beans can be boiled a day ahead and kept in the fridge until you're ready to dress and serve.
- Leftovers and storage- Store in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 109kcal | Carbohydrates: 6g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 393mg | Potassium: 170mg | Fiber: 2g | Sugar: 2g | Vitamin A: 531IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 1mg