Green Bean Salad

4.60 from 10 votes

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

Cook Time3

Total Time13

Course: Salad

Cuisine: American

Keyword: green beans

Servings:

Calories: 134kcal

Ingredients

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

Instructions

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.

Nutrition