Green Bean Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 mins
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Total Time
13 mins
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Servings
5
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Course
Salad
Green Bean Salad
Description
Green Bean Salad uses trimmed green beans boiled briefly for just one minute to retain crispness and vivid green color. Shocking the beans immediately in cold water stops cooking, preserving their texture. The salad mixes diced tomato and finely diced red onion for freshness and mild bite.
The dressing is a simple blend of lemon juice (or white wine vinegar), extra virgin olive oil, Dijon mustard, and garlic, seasoned with salt and pepper. It's shaken to emulsify, creating a tangy, savory coating that complements the vegetables without overwhelming them.
Serving the salad piled with fresh parsley and the tomato and onion on top enhances its colorful presentation and fresh flavor profile. The salad can be made ahead with the dressing refrigerated and loosely drained beans ready. This dish is suited for spring and summer menus or as a crisp contrast in a varied meal.
Ingredients
- 1 lb / 500g green beans , trimmed
- 1 tomato , diced
- 1/4 red onion , finely diced
Dressing
- 1 1/2 tbsp lemon juice (or white wine vinegar)
- 3 - 4 tbsp extra virgin olive oil (adjust to taste)
- 1 tsp Dijon mustard
- 1 garlic clove
- salt
- black pepper
Garnish
- parsley optional, finely chopped
Instructions
- Combine the Dressing ingredients in a jar and shake well. Set aside - or refrigerate up to 2 days. Bring to room temperature before using.
- Bring a large pot of salted water to boil. Add the beans, bring it back up to a boil and boil beans for 60 seconds - no more!
- Drain and plunge in ice cold water (or run under cold tap water) to stop them from cooking.
- If making ahead, leave in the colander to dry before transferring to the fridge.
- To serve, pile the beans on a plate, top with tomato and red onion, drizzled over dressing. Sprinkle with parsley if using.
User Reviews
Overall Rating
5
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