Simple Green Bean Salad
This Simple Green Bean Salad is fresh, crisp, and full of flavor. Tossed with a light vinaigrette and a hint of garlic, it's the perfect side dish for summer barbecues, potlucks, or weeknight dinners.
Ingredients
- 1 pound fresh green beans trimmed
- 1 small red onion thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 clove garlic minced
- 1 teaspoon Dijon mustard optional
- Salt and pepper to taste
- Optional: crumbled feta cheese cherry tomatoes, or toasted almonds for garnish
Instructions
- Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and cook for 2–3 minutes, until bright green and crisp-tender. Immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, garlic, Dijon mustard (if using), salt, and pepper.
- Assemble the salad: In a large bowl, toss the blanched green beans with sliced red onion and the vinaigrette until evenly coated.
- Serve: Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Garnish with optional toppings if desired.
Notes
- For added texture, top with toasted nuts or seeds just before serving.
- This salad can be made up to 24 hours in advance and kept chilled.
- Try adding halved cherry tomatoes or Kalamata olives for a Mediterranean twist.