Let’s be honest—sometimes you just want a fresh, crisp, no-fuss side dish that brings some color and crunch to your plate. That’s where this Simple Green Bean Salad comes in. It’s light, bright, and full of natural flavor, with blanched green beans tossed in a lemony vinaigrette and finished with a sprinkle of something crunchy—think almonds or red onion. It’s the kind of dish that’s just as perfect at a summer barbecue as it is next to your weeknight salmon.

I came up with this salad on one of those nights when the main course was ready but the plate needed something green. With a handful of pantry basics and some crisp-tender green beans, it turned out so good it became a regular in my rotation. It’s clean, simple, and goes with just about everything.

Why You’ll Love This Recipe

Ready in under 20 minutes — perfect for busy nights or last-minute gatherings
Fresh and crisp — lightly blanched beans keep their snap
Healthy and wholesome — naturally gluten-free, low carb, and vegan
Minimal ingredients — you probably have everything on hand
Customizable — dress it up with cheese, nuts, or fresh herbs
Great for meal prep — keeps well and doesn’t wilt like leafy salads
Pairs with anything — a versatile side for grilled meats, fish, or sandwiches

Ingredients You’ll Need

Fresh green beans — trim the ends; French-style or regular both work
Olive oil — use a good one since it’s a key part of the flavor
Lemon juice — adds a bright, fresh zing
Dijon mustard — brings depth and helps emulsify the dressing
Garlic — one small clove, finely minced or grated
Salt & pepper — don’t skip seasoning; it makes everything pop
Red onion (optional) — thinly sliced for a sharp contrast
Sliced almonds or chopped walnuts (optional) — for a bit of crunch
Fresh herbs like parsley, dill, or basil (optional) — to elevate it even more

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Trim and prep your green beans
Wash the beans and trim the ends. If they’re long, you can snap or cut them in half for easier eating.

Step 2: Blanch the beans
Bring a large pot of salted water to a boil. Drop in the beans and cook for about 2–3 minutes until they’re bright green and just tender-crisp. Immediately drain and plunge them into a bowl of ice water to stop the cooking. This keeps the color and texture perfect.

Step 3: Make the vinaigrette
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Adjust to taste—add more lemon for brightness or more mustard for a bit of kick.

Step 4: Toss it all together
Drain the green beans well, then place them in a large bowl. Add red onion slices, nuts (if using), and herbs. Drizzle the vinaigrette over everything and toss gently until the beans are evenly coated.

Step 5: Chill or serve
You can serve it right away at room temperature, or pop it in the fridge for 30 minutes to let the flavors meld. It’s delicious either way.

Helpful Tips

How to prep ahead
Blanch the green beans and make the vinaigrette a day ahead. Store them separately and toss right before serving for the best texture.

Storing leftovers
Keep any leftovers in an airtight container in the fridge for up to 3 days. The beans stay crisp and the flavors deepen.

Make it a meal
Top it with grilled chicken, tuna, or a hard-boiled egg for a light lunch. You could even toss in cooked quinoa or chickpeas for something heartier.

Customize your crunch
No almonds? Try toasted sunflower seeds or pumpkin seeds. Crumbled feta or shaved parmesan also makes a great savory topping.

Other veggie add-ins
Halved cherry tomatoes, roasted red peppers, or cucumber slices all work beautifully here if you want to bulk it up or add color.

No Dijon?
You can sub in a bit of whole grain mustard or even a small splash of red wine vinegar instead—just adjust your seasonings accordingly.

Frequently Asked Questions (FAQs)

Can I use frozen green beans?
Fresh is best for the crisp texture, but in a pinch, yes. Just thaw and blanch briefly—they tend to be softer than fresh.

How long should I blanch green beans?
Just 2–3 minutes is enough. You want them tender but still slightly firm to the bite. The ice bath helps lock in that perfect texture.

Can I make this vegan?
It already is! Just watch your add-ins if you’re using cheese.

Is this good for potlucks or cookouts?
Yes, it’s a great make-ahead dish that holds up well and can sit out without wilting like lettuce-based salads.

What can I serve this with?
This salad pairs perfectly with grilled chicken, salmon, burgers, or as a side with pasta or grain bowls. It’s a universal fit.

I make this Simple Green Bean Salad all year long, but it especially shines in spring and summer when green beans are at their peak. It’s easy, clean, and endlessly adaptable—my kind of side dish. Give it a try and let me know what you pair it with. It might just become one of your go-to greens too!