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.
Ingredients
- 2 cups Green beans ends trimmed
- 2 Tablespoons Olive oil
- 1 Tablespoon Red wine vinegar
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- ½ teaspoon Garlic powder
- ½ teaspoon Dried mint
Instructions
- Boil green beans until fork tender, around 5-7 minutes.
- Then 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.
- Enjoy!
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 ends 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.