Cold Italian Green Bean Salad

Name: Cold Italian Green Bean Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 5 servings
Ingredients: 12 ounces green beans, ends trimmed, long ones cut in half or thirds; ¼ to ⅓ cup fat-free Italian dressing (tap for recipe); ½ small red onion, thinly sliced; 1 cup cooked cannellini beans; 6 ounces grape or cherry tomatoes, halved; up to ⅓ cup sliced toasted almonds, optional; salt and pepper

User Reviews

5.0

45 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings
5 servings
Calories
110 kcal
Course
Side Dish, Salad
Cuisine
American, Italian-American Fussion

Cold Italian Green Bean Salad

Finn Russell

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This light and fresh Italian green bean salad is a perfect spring and summer side dish. Use our quick Oil-Free Italian Vinaigrette (linked below) for a low-fat, vegan dish, or save time with your favorite store-bought Italian dressing (if you're vegan just be sure to check the ingredients for dairy). With tomatoes, red onion, cannellini beans and parsley, this salad is also easily transformed into a light meal.Yield: serves 4 to 5 as a side; double or triple the recipe for a party or potluck.

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Ingredients

Servings

12 ounces green beans, ends trimmed, long ones cut in half or thirds preferably fresh, though frozen can be used (cook according to package instructions)
¼ to ⅓ cup fat-free Italian dressing (tap for recipe) or your favorite oil-based Italian vinaigrette
½ small red onion, thinly sliced
1 cup cooked cannellini beans
6 ounces grape or cherry tomatoes, halved
up to ⅓ cup sliced toasted almonds, optional or pine nuts; omit or use seeds for nut-free
salt and pepper

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Instructions

Add a few inches of water to a large pot or deep saute pan, just enough to cover the green beans. Bring to a boil, and add the green beans. Cook for 4 to 5 minutes, until bright green and barely fork tender.
Drain the green beans in a colander, then toss while rinsing with cold water to bring down the temperature. Once the green beans are cool, pat dry and transfer to a large bowl. Add red onion and ¼ cup Italian dressing, and toss.
Next add the cannellini beans, tomatoes, a pinch of salt and pepper, and toss to combine. Taste for seasoning, adding more dressing or salt/pepper, if desired. Serve now, or refrigerate until cold, about 1 hour. Garnish with nuts before serving.

Notes

Variations
How to Store
Green bean salad is best consumed the day it's prepared, but if you have leftovers it's still delicious the next day. The green beans just won't look quite as vibrant. Keep the dish refrigerated until ready to serve.
warm - toss green beans with dressing while still warm. Add the remaining ingredients and serve.
with cheese - try this vegan feta recipe (almond-tofu base) or this simple plant-based Parm (seed and nut options).
light entree - make it a light lunch with additional cannellini beans and your favorite protein, such as tofu, seitan, or vegan chicken strips. Also great with potatoes.