Cold Italian Green Bean Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
5 servings
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Calories
110 kcal
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Cuisine
American, Italian-American Fussion
Cold Italian Green Bean Salad
Description
The salad starts by boiling fresh or frozen green beans just until bright green and tender-crisp, then immediately rinsing in cold water to preserve texture and color. The beans are drained, patted dry, and combined with thinly sliced red onion and Italian dressing to absorb flavor. Cannellini beans and halved grape tomatoes are stirred in next, and the salad is finished with salt and pepper to taste. Before serving, optional toasted almonds or pine nuts can be sprinkled for added crunch and nuttiness.
This preparation results in a refreshing salad with a combination of soft beans and firm green beans, accented by the acidity and herbaceous notes of Italian dressing. It works well as a palate-cleansing side or a light lunch component.
The salad can be served immediately or chilled for about an hour to meld flavors. Leftovers keep best refrigerated for up to one day, though the green beans may lose some vibrancy after storage.
Variations include tossing beans warm with dressing for immediate serving, adding vegan cheese alternatives for richness, or increasing protein by including options such as tofu or plant-based meats. Potatoes also serve as a hearty addition.
Ingredients
- 12 ounces green beans preferably fresh, though frozen can be used (cook according to package instructions, ends trimmed, long ones cut in half or thirds
- ¼ to ⅓ cup Italian dressing or your favorite oil-based Italian vinaigrette, fat-free
- ½ small red onion thinly sliced
- 1 cup cannellini beans cooked
- 6 ounces grape tomatoes or cherry tomatoes, halved
- up to ⅓ cup almond or pine nuts; omit or use seeds for nut-free, sliced, toasted, optional
- salt
- black pepper
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
- Best consumed the day it is prepared to maintain vibrant color and texture; leftovers can be refrigerated for another day.
- For a warm version, toss green beans with dressing while still warm before adding other ingredients.
- Consider adding vegan feta or plant-based Parmesan for a richer flavor.
- The salad can be made more filling by adding additional cannellini beans and proteins like tofu, seitan, or vegan chicken strips.
- Potatoes can be included to bulk up the dish for a heartier light meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Fiber | 6g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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