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Hold on tight because we’re about to dive into the delightful world of Green Bean Salad! Fresh, vibrant, and bursting with zesty goodness, this salad is the perfect way to celebrate the summer season.
Let’s talk about the star of our show – the green beans! We’re talking about those crisp, slender, and oh-so-green beans that are going to be the crunchy foundation of our salad. Now, go ahead and grab yourself some fresh green beauties. Give them a good rinse and trim off the ends. Remember, it’s all about that vibrant green color!
Green Bean Salad
ur Green Bean Salad is going to be elevated to new heights with a zesty, tangy dressing that will leave you wanting more. In a small bowl, whisk together 2 tablespoons of your favorite oil (olive oil is classic!), 3 tablespoons of lemon juice (freshly squeezed, of course, because we’re all about that freshness!), 1 tablespoon of Dijon mustard (it’s the secret ingredient that adds a punch), ½ teaspoon of salt (flavor enhancer extraordinaire!), ½ teaspoon each of garlic powder and onion powder (because who needs tears while chopping onions, right?), and ½ teaspoon of ground black pepper (to give it a bit of a kick).
To add a juicy twist to our green bean party, we’re throwing in some succulent tomatoes. Grab half a cup of your favorite tomatoes, and cut them into bite-sized pieces. Whether you prefer cherry tomatoes, plum tomatoes, or any other tomato variety you fancy, it’s all about personal taste here. And let’s be honest, tomatoes are the pop of color that makes every salad a work of art!
Ingredients
- Green beans
- Olive oil
- Lemon juice
- Garlic powder
- Onion powder
- Dijon mustard
- Tomatoes
Keep scrolling to find a full, printable recipe with a detailed ingredient list.
Recipe Instructions
- Preparation: Rinse the green beans and chop off the ends. Cut the green beans into thirds.
- Boil and Cool: Bring 2 cups of water to a boil and add the cut green beans. Cook for 5 minutes. Drain the beans and immediately place them in an ice-cold water bowl to stop the cooking process.
- Mix the Dressing: In a large mixing bowl, combine the drained green beans with olive oil and lemon juice. Use serving spoons or a fork to toss the beans until they are evenly coated.
- Seasoning: Sprinkle salt, garlic powder, onion powder, ground black pepper, and Dijon mustard over the green beans. Mix well to ensure all the beans are coated with the seasonings.
- Add Tomatoes and Chill: Toss in the bite-sized tomato pieces and mix everything together. Chill the salad for at least 30 minutes to let the flavors develop.
Frequently Asked Questions
While fresh green beans are preferred for their crispness and vibrant color, you can use frozen green beans as a substitute. Just be sure to follow the package instructions for cooking and adjust the timing accordingly for the boiling step.
Absolutely! The recipe calls for olive oil, but feel free to use your favorite oil. Avocado oil, grapeseed oil, or even sesame oil can add their unique flavors to the salad.
You can prepare the salad in advance and store it in the refrigerator. However, it’s best to add the tomatoes just before serving to maintain their freshness and texture.
The Dijon mustard adds a tangy and slightly spicy kick to the dressing, but if you’re not a fan of mustard, you can leave it out or substitute it with a different type of mustard or a splash of vinegar.
More Recipes
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Green Bean Salad
Ingredients
- 12 ounces green beans, fresh
- 2 tablespoons olive oil, (or any of your favorite oil)
- 3 tablespoons lemon juice, (juice of 1 juicy lemon)
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- 1 tablespoon Dijon mustard
- ½ cup tomatoes, (cut into bite-sized pieces)
Instructions
- Rinse and chop the ends of the green beans off.
- Cut the green beans into thirds.
- Bring 2 cups of water to a boil and add the cut green beans. Cook for 5 minutes.
- Drain the beans and place them into an ice-cold water bowl to stop the cooking.
- Drain the beans out of the cold water and place them in a large mixing bowl.
- Add the olive oil and lemon juice.
- Using 2 serving spoons or a fork (I used big salad serving utensils) toss so the green beans are coated.
- Sprinkle salt, garlic powder, onion powder, ground black pepper, and Dijon mustard. Mix well.
- Add the tomatoes and mix so all the beans and tomatoes are coated with the seasonings.
- Chill for at least 30 minutes to allow the flavors to develop.
- Serve and Enjoy!
Notes
- You can also add 1 teaspoon of honey for a slightly sweeter flavor
- This is a great summer side dish. It tastes like summer on a plate. It can be served as a side dish to a quiche, sandwich, grilled chicken breast, fish
- Use leftovers: Chopped in smaller pieces and add to scramble eggs for a quick omelet
- Storage in the fridge in an airtight container for up to 5 days I wouldn’t recommend freezing it because of the tomatoes, they don’t freeze really well.
Nutrition
The Green Bean Salad is a delightful and refreshing dish that brings together the goodness of fresh green beans, zesty dressing, and juicy tomatoes. With its simple preparation and customizable nature, this salad is perfect for any occasion, from casual gatherings to potlucks and picnics. So, go ahead and give it a try! Enjoy the burst of flavors as you indulge in this easy-to-make, vibrant, and healthy salad. Happy eating!
