Green Bean Salad with Mint
User Reviews
5
Green Bean Salad with Mint
Description
This Green Bean Salad with Mint recipe blends freshly blanched green beans that retain a crisp, tender bite with a marinade of garlic, red onion, white balsamic vinegar, and olive oil. The addition of granulated sugar and salt balances acidity and sharpness, while generous minced fresh mint imparts a cool, herbaceous note. Cherry or grape tomatoes add bursts of juicy sweetness and color.
Green beans are boiled in salted water until just tender, then shocked in ice water to halt cooking and preserve a vivid green color and fresh texture. After drying, they are tossed with the dressing mixture and allowed to marinate at room temperature for one to two hours, which develops flavor integration.
This salad pairs well with grilled meats or as a chilled side dish, especially in warm weather. The combination of crunchy beans, fresh tomato, and fragrant mint creates a refreshing contrast to richer foods and provides a visually appealing addition to the table.
Scaling the recipe is straightforward for varied serving sizes. Leftovers keep best refrigerated and should be brought back to room temperature before serving to refresh flavors and textures.
Ingredients
- 2 cloves garlic minced
- 1/2 cup (3 oz) onion red, chopped
- 1/2 cup extra-virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon plus 1 tablespoon table salt
- 1/2 cup mint plus more for garnish, minced, fresh
- 1 cup (8 oz) tomato diced, cherry or grape
- 2 pounds green beans ends trimmed
Instructions
- In a large serving bowl, combine the garlic, onion, oil, vinegar, sugar, 1 teaspoon salt, mint, and tomatoes. Mix well.
- Bring a large pot of water to a boil and stir in 1 tablespoon of salt. Fill a large bowl with ice cubes and water. Add the beans to the boiling water and cook until tender, 4 to 5 minutes.
- Drain the beans in a colander, then immediately transfer them to the ice bath for 30 seconds to stop the cooking process and help retain their green color. Drain again, then dry the beans on a towel and add them to the marinade. Toss well to combine.
- Cover and allow the salad to stand at room temperature for 1 to 2 hours before serving. Sprinkle with fresh mint leaves just before serving.
Notes
- Blanch beans just until crisp-tender to avoid mushiness after marinating.
- The recipe can be easily halved or doubled for different servings.
- Store leftovers in a sealed container in the fridge for up to one day.
- Remove salad from refrigerator about 30 to 60 minutes before serving to enhance flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 235kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 403mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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