Skip the oven and make this easy Green Bean Salad when the summer months roll around. It’s simple to blanch green beans, then toss them in a vinaigrette with feta cheese, tomatoes, basil, and onion. Whip up this fresh salad for a summer picnic, or enjoy it on a busy weeknight.
Green Bean Salad with Tomatoes
I’m pretty sure I could LIVE off of summer salads year-round. Whether it’s a Chicken Salad with Grapes, a fruity Watermelon Feta Salad, a refreshing Avocado Corn Salad or a twist on an old favorite with this Cauliflower Potato Salad.
You name it. I’ll eat it up.
But one ingredient I had yet to try in salad form was green beans. It was time for a Green Bean Salad.
So I mixed it with tomatoes, added in some crumbled feta cheese, and then tossed it in a homemade vinaigrette with fresh basil chiffonade.
You guys. I almost gobbled up the ENTIRE bowl during the taste test. LOL
And just like with most summer salads, you can easily prep this ahead of time so it’s ready to bring along to your next picnic, potluck, or July 4th or Labor Day backyard barbecue.
If you’re drowning in green beans from your garden or the local farmer’s market, try this recipe. It just might be one of your new favorite ways to enjoy crisp-tender green beans.
Ingredients
The fresh ingredients you need to make this green bean salad recipe include:
- Green beans. You can use fresh green beans or even French cut. Save time by buying them already trimmed in the bag at the grocery store. The easiest ways to prep green beans is to snap the stem-end off with your fingers or carefully slice it with a sharp knife.
- Oil. Feel free to use either avocado oil or extra virgin olive oil.
- Vinegar. You can opt for red wine vinegar or apple cider vinegar. (Look at these red wine vinegar substitutes or apple cider vinegar substitutes for more ideas if you don’t have these on hand.)
- Honey. Just a little is needed to balance the dressing. You can add more if you’d like, or skip it if you are avoiding sugars.
- Tomatoes. Cherry tomatoes cut in half are best. You can opt for your favorite variety. Check out how to cut tomatoes.
- Feta cheese. The salty, crumbly cheese is the perfect balance to the green beans and dressing.
- Onion. A finely diced onion is needed. While a red onion was used, you can sub in yellow, sweet, or white, as well.
- Basil. Check out how to chiffonade basil for a professional look.
- Almonds. Roasted almonds add the perfect, deep flavor to this salad.
How to Make Green Bean Salad
Below, you’ll fine basic steps for making easy green bean salad:
1. Chop the Ingredients
If you didn’t buy prepared green beans, be sure to snap the ends off and cut them down to bite-sized.
Use a sharp knife and a cutting board to slice the tomatoes in half, crumble the cheese, dice the onion, and chiffonade the basil.
2. Cook the Green Beans
Add water to a large pot and bring it to a boil over high heat. Add the trimmed and cut green beans to the boiling water.
Boil the veggies for 4 to 5 minutes, just until they’re a bright, vibrant green color.
Remove the crisp tender beans from the pot using a slotted spoon and set them in a colander to dry. You can put them in an ice bath or run them under cold water to stop the cooking process quicker if you prefer.
Here is some more information on How to Boil Green Beans and How to Blanch Green Beans.
3. Make the Dressing
It only takes a minute to whip up the sauce. You can make it while the green beans cook.
Add the oil, vinegar, honey, salt, and pepper to a large bowl and whisk to combine.
4. Mix the Salad
After the beans have cooled to at least room temperature, toss them into the bowl with the vinaigrette.
Carefully stir in the tomatoes, cheese, onion, basil, and toasted almonds. Be careful not to overmix as the salad ingredients could get mushy.
You can enjoy this salad right away or refrigerate it for a few hours first. It’s delicious alongside some roast chicken and brown rice.
Meal Prep and Storage
- How to prep ahead of time: This salad is even better the next day, so make it early. You can also snap the ends and cut the green beans a day or two in advance, as well. Make the sauce in a mason jar the day before.
- How to store: Place leftover green bean salad in an airtight container. Keep in the fridge for up to 3-5 days.
- How to freeze: Freezing this salad is not recommended as the texture will be different.
Can you eat raw green beans in a salad?
Eating raw green beans in a salad, or at all, is not recommended. Raw beans can make you feel nauseous and bloated. Quickly boiling them maintains their crisp texture.
How long to blanch green beans for a salad?
You only need to blanch green beans for 4 to 5 minutes. This short amount of time gives you crisp-tender green beans that won’t make you feel sick.
Do you serve green bean salad cold?
This green bean salad is best served cold! In fact, this salad gets even better after sitting in the fridge for a day.
Dietary Modifications
The recipe you’ll find below is already gluten-free and vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Dairy-free: Skip the feta cheese, or sub in a dairy-free version.
- Nut-free: Avoid the almonds.
Expert Tips and Tricks
- Save time. Buy a bag of pre-trimmed green beans at the store.
- Prep ahead. If you didn’t buy ready to eat green beans, be sure to cut the entire ends off.
- Sharp is key. A dull knife will make it really hard to slice tomatoes.
- Toasted nuts. Don’t skip roasting the almonds to get the most flavor and best texture.
- Be fancy. A chiffonade cut is simple and looks super impressive.
- Add some flavor. A squeeze of fresh lemon juice and lemon zest or even red pepper flakes can really make this salad pop.
More Green Bean Recipes
Green beans, like in this cold green bean salad, make for super versatile side dishes. Put one of these in your line up next.
Sautéed Green Beans and 15-Minute Green Beans with Vinegar are simple and easy.
Chinese Green Beans and Green Beans Almondine are the most flavorful ways to enjoy this veggie with your favorite main course.
Whip up this Green Bean Casserole this holiday season.
More Summer Salad Recipes
This green bean salad is only one of about a million summer salad recipes you can whip up. When the temps rise, turn to these recipes.
Avocado Egg Salad is creamy and satisfying.
If you’re looking for light and refreshing, try this Cucumber Dill Salad, Creamy Cucumber Avocado Crab Salad, or Watermelon Feta Salad.
If you’re a pasta lover, turn to Pesto Pasta Salad, Greek Pasta Salad, or Italian Dressing Pasta Salad.
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Green Bean Salad (Tomatoes & Feta)
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Ingredients
- 12-16 oz. green beans trimmed, cut into 1-inch
- 2 Tbsp. oil olive or avocado
- 1 Tbsp. red wine vinegar or apple cider vinegar
- 1 Tbsp. honey
- ¾ tsp. salt to taste
- ¼ tsp. black pepper to taste
- 8 oz. cherry tomatoes cut in half
- 4 oz. feta cheese crumbled
- ¼ cup red onion finely diced
- 2 Tbsp. basil chiffonade
- ⅓ cup almonds sliced, toasted
Instructions
- Bring a large pot of water to a boil. Once boiling, add the trimmed and cut green beans. Boil for 4-5 minutes or until bright green and tender. Remove from the pot using a slotted spoon and let dry in a colander.
- While the beans are cooking, whisk together the oil, vinegar, honey, salt, and pepper in a large bowl.
- When the beans have cooled down to room temperature add them to the large bowl with the vinaigrette along with the cut tomatoes, cheese, onion, basil, and toasted almonds. Toss everything together until just combined, being careful not to overmix. Serve immediately or refrigerate for a couple of hours to serve chilled.
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Notes
Meal Prep and Storage
- How to prep ahead of time: This salad is even better the next day, so make it early. You can also snap the ends and cut the green beans a day or two in advance, as well. Make the sauce in a mason jar the day before, as well.
- How to store: Place leftover green bean salad in an airtight container. Keep in the fridge for up to 3-5 days.
- How to freeze: Freezing this salad is not recommended as the texture will be different.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
