Go Back
+ servings
Print Recipe
5 from 2 votes

Green Bean Salad

Recipe from Two Peas and Their Pod

This is the best Green Bean Salad Recipe ever! It’s filled with tomatoes, Parmesan, fresh basil, and a little bit of red onion. I top it off with a zesty homemade dressing and it’s the most perfect side dish for summertime.
Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Course: Salad
Cuisine: American
Servings: 6
Calories: 134kcal


  • 1 1/2 pounds green beans, ends trimmed
  • 1 cup grape tomatoes, halved
  • 1/3 cup shredded Parmesan cheese
  • 1/4 chopped fresh basil leaves
  • 1/4 cup finely chopped red onion
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice 1 lemon
  • 1 tablespoon golden balsamic vinegar (or champagne vinegar)
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • Salt and black pepper, to taste


  • Bring a large pot of salted water to a boil. Add the green beans and cook for 2 to 3 minutes or until green beans are tender but still crisp. Don’t overcook.
  • Drain the green beans and put in a large bowl of ice water. Let them sit in the ice bat for 5 minutes. Drain well, pat dry and place the beans on a large platter or in a large bowl. Add the tomatoes, Parmesan cheese, basil, and red onion. Gently toss with tongs.
  • Whisk together the olive oil, lemon juice, vinegar, honey, garlic, salt and pepper.
  • Drizzle the dressing over the green bean salad and gently toss. Season with salt and black pepper, to taste. You can serve immediately, but I recommend chilling for 30 minutes to an hour, so the flavors have time to marinate.


Calories: 134kcal | Carbohydrates: 12g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 98mg | Potassium: 308mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1033IU | Vitamin C: 20mg | Calcium: 110mg | Iron: 1mg