Cold Green Bean Salad

Our marinated Cold Green Bean Salad recipe is made with fresh steamed green beans, chopped tomatoes, a delicious vinaigrette and parmesan cheese. This cold string bean salad is easy to make and it makes a great side dish to serve with chicken, fish or kebabs.

Marinated green beans salad is a great side dish that you can throw together any night of the week. Your whole family will love it!

Why You Will Love This Recipe

• Easy Side Dish.  This cold string bean salad is quick and easy to make with just a handful of ingredients. We marinate the chopped tomatoes in a simple vinaigrette while the beans are steamed and then we toss it all together.
• Great Side Dish. This is a simple side dish to serve for busy weeknight meals, Sunday dinners with family, potlucks, cookouts and and holiday feasts.
• Flavor. This marinated green bean salad is ridiculously good. Simple ingredients but loaded with flavor!

Cold Green Bean Salad Recipe Ingredients

• Green Beans. Use fresh green beans for this salad. The texture won’t be the same if you use frozen.
• Tomatoes. We use vine ripe tomatoes, chopped. We let the chopped tomatoes marinate in the vinaigrette while the string beans are steamed.
• Olive Oil AND White Wine Vinegar. We use a blend of olive and and white wine vinegar as the base for our vinaigrette. 
• Dijon Mustard. A little Dijon mustard adds flavor and helps to emulsify the vinaigrette.
• Fresh Garlic.  We use fresh garlic, minced or grated.
• Seasoning. We use kosher salt and freshly ground black pepper. 
• Parmesan Cheese. Adding parmesan cheese to this salad takes the flavor up another layer.

For the exact measurements and detailed instructions, please see the recipe card below. 

How To Make Green Bean Salad 

• Make Vinaigrette. Whisk together the ingredients for the vinaigrette and set aside.
• Chop Tomatoes, Chop the tomatoes, removing the seeds. Add the chopped tomatoes to the vinaigrette to marinate a bit while the green beans steam.
• Prep Green Beans. CPut the green beans in a colander and place under cold running water to remove any dirt. Pour the green beans out on paper towels and pat them dry. Trim the ends off each green bean and discard any bruised or discolored green beans. 
• Steam Green Beans.  Add about 1-inch of water to a pot and insert a steamer basket inside. Make sure the water isn’t coming through the steamer basket. Add the green beans and place lid on the pot. Steam green beans on medium-low heat for 5-7 minutes or until crisp-tender and still bright green. Using tongs or a large spoon, transfer the green beans to a large mixing bowl to cool. 
• Toss Green Beans With Tomatoes. Pour the marinated tomatoes and vinaigrette over the cooled green beans and toss. Add the parmesan cheese and toss again. Season with freshly ground black pepper to taste.

Green beans should be steamed for 5-7 minutes over medium-low heat until crisp-tender and still bright green. Transfer to a bowl filled with ice water to stop the cooking process if you need to.

Tips For Making The Best Cold String Bean Salad

• Don’t overcrowd the steamer basket with the green beans. You want them spread out a bit so they cook evenly. You can remove the lid and quickly rearrange the beans as they cook so they all cook evenly.
• Don’t overcook the green beans. You still want them crisp but a little tender.
• Cool the green beans completely before tossing them with the tomatoes and vinaigrette. You don’t want the tomatoes to get cooked even a little bit from coming into contact with hot green beans. 

More Side Dish Recipes

• Roasted Red Potatoes
• Creamed Corn
• Roasted Summer Vegetables
• Peas and Carrots
• Oven Roasted Carrots
• Sauteed Vegetables
• Steamed Broccoi

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Yield: 6 Servings

Cold Green Bean Salad

Prep Time 8 minutes

Cook Time 7 minutes

Additional Time 15 minutes

Total Time 30 minutes

Our marinated Cold Green Bean Salad recipe is made with fresh steamed green beans, chopped tomatoes, a delicious vinaigrette and parmesan cheese. This cold string bean salad is easy to make and it makes a great side dish to serve with chicken, fish or kebabs.

Ingredients

• 1 pound fresh green beans, ends trimmed
• 1-1/4 cups fresh vine ripe tomatoes, coarsely chopped (seeds removed)
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 large clove garlic, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 2 tablespoon extra-virgin olive oil
• 1/3 cup parmesan cheese, finely grated

Instructions

1. Whisk together the ingredients for the vinaigrette in a small bowl and set aside.
2. Chop the tomatoes, removing the seeds. Add the chopped tomatoes to the vinaigrette to marinate a bit while the green beans steam.
3. Put the green beans in a colander and place under cold running water to remove any dirt. Pour the green beans out on paper towels and pat them dry. Trim the ends off each green bean and discard any bruised or discolored green beans. 
4. Add about 1-inch of water to a pot and insert a steamer basket inside. Make sure the water isn’t coming through the steamer basket. Add the green beans and place lid on the pot. Steam green beans on medium-low heat for 5-7 minutes or until crisp-tender and still bright green. Using tongs or a large spoon, transfer the green beans to a large mixing bowl and transfer to the refrigerator to cool for about 15 minutes.
5. Pour the marinated tomatoes and vinaigrette over the cooled green beans and toss. Add the parmesan cheese and toss again. Season with freshly ground black pepper to taste.
6. Store leftover green beans in an airtight container in the refrigerator. If properly stored, they should last up to 3 days. After that, the tomatoes may get a tad soggy and unappealing.

Notes

Tips For Making The Best Cold String Bean Salad

• Don’t overcrowd the steamer basket with the green beans. You want them spread out a bit so they cook evenly. You can remove the lid and quickly rearrange the beans as they cook so they all cook evenly.
• Don't overcook the green beans. You still want them crisp but a little tender.
• Cool the green beans completely before tossing them with the tomatoes and vinaigrette. You don't want the tomatoes to get cooked even a little bit from coming into contact with hot green beans. 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 189Total Fat: 13gSaturated Fat: 4gUnsaturated Fat: 9gCholesterol: 18mgSodium: 701mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 8g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.