Italian Green Bean Salad

Italian green bean salad is fresh, crisp, and full of bright flavor. Tender green beans and juicy cherry tomatoes are tossed in a zesty vinaigrette for a simple, refreshing side. It’s the kind of salad that tastes like summer in every bite.

Course Salad, Salads

Cuisine American, International, Italian

Keyword balsamic, cherry tomatoes, fresh green beans, green bean salad, green beans, italian green bean salad, marinate, potato salad, red wine vinegar, salad, side dish, vinaigrette

Prep Time 10

Cook Time 2

Servings Servings

Calories 241kcal

Author Zuzana Paar

Equipment

1 Chopping Board
1 Sharp Knife
1 Whisk
1 Salad Bowl

Ingredients

1 Pound Green Beans fresh, ends trimmed
½ Piece Romaine Lettuce chopped into ribbons
¼ Cup Red Onion sliced
¼ Cup Basil Leaves whole
2 Tablespoons Almonds sliced
2 Tablespoons Walnuts chopped
2 Ounces Goat Cheese crumbled
½ teaspoon Salt to taste
½ teaspoon Black Pepper to taste
3 Tablespoons Olive Oil
1 Tablespoon Apple Cider Vinegar
1 teaspoon Honey
1 teaspoon Dijon Mustard
½ teaspoon Garlic Powder

US Customary - Metric

Instructions

Boil green beans in salted water for 2 minutes until bright green, then transfer to an ice bath to stop cooking and pat dry.
Whisk olive oil, Dijon mustard, garlic powder, apple cider vinegar, honey, salt, and pepper until smooth and creamy, then set aside.
Chop romaine, slice red onion, and pick fresh basil leaves, keeping them within reach for quick assembly.
Combine romaine, green beans, basil, and onion in a large bowl, toss with half the dressing, then top with goat cheese, nuts, and drizzle the remaining dressing.

Notes

Blanch for Crunch: Quickly blanch green beans in boiling water, then shock them in ice water. This keeps them bright green and perfectly crisp.
Slice Veggies Evenly: Cut tomatoes and onions into small, even pieces. It helps the salad look neat and makes every bite balanced.
Use Good Olive Oil: A drizzle of quality olive oil boosts flavor. Even a simple salad tastes richer and fresher.
Make Ahead for Flavor: Let the salad rest in the fridge for 30 minutes before serving. This allows the vinaigrette to soak into the veggies for more taste.

Nutrition