Green Bean Salad with Tomato, Red Onion, and Lemon Dijon Dressing Recipe
Introduction
This refreshing green bean salad combines crisp beans with a tangy lemon dressing and fresh vegetables. It’s a perfect side dish for warm-weather meals or a light, healthy snack any time of year.
Ingredients
- 1 lb / 500g green beans, trimmed
- 1 tomato, diced
- 1/4 red onion, finely diced
- 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 and pepper, to taste
- Finely chopped parsley (optional)
Instructions
- Step 1: Combine the lemon juice, olive oil, Dijon mustard, garlic clove, salt, and pepper in a jar. Shake well to make the dressing. Set aside or refrigerate for up to 2 days. Bring to room temperature before using.
- Step 2: Bring a large pot of salted water to a boil. Add the green beans and boil for exactly 60 seconds, then immediately drain.
- Step 3: Plunge the beans into ice cold water or run them under cold tap water to stop the cooking process and preserve their bright color.
- Step 4: If preparing ahead, leave the beans in a colander to dry, then transfer to the refrigerator until ready to serve.
- Step 5: To serve, arrange the green beans on a plate. Top with diced tomato and red onion, drizzle with the dressing, and sprinkle with chopped parsley if desired.
Tips & Variations
- For added crunch, toss in toasted almonds or walnuts just before serving.
- Use white wine vinegar instead of lemon juice for a milder tang.
- Add crumbled feta or goat cheese to elevate the salad’s flavor.
- Trim green beans evenly for a uniform texture.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain the beans’ crispness. Re-toss before serving and enjoy chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen green beans for this salad?
Fresh green beans are best for the crisp texture, but if using frozen, thaw them fully and pat dry before blanching briefly to avoid sogginess.
How can I make this salad ahead of time?
Prepare and refrigerate the dressing separately. Blanch the beans and cool them, then store all components separately to keep everything fresh. Combine just before serving.
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Green Bean Salad with Tomato, Red Onion, and Lemon Dijon Dressing Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This vibrant Green Bean Salad is a refreshing and light dish perfect for any meal. Crisp green beans are blanched to retain their bright color and crunch, then tossed with a tangy lemon and Dijon mustard dressing, fresh tomatoes, red onions, and optional parsley for an herby finish. Easy to prepare ahead of time, this salad is ideal as a healthy side or a light lunch.
Ingredients
Vegetables
- 1 lb / 500g green beans, trimmed
- 1 tomato, diced
- 1/4 red onion, finely diced
- Finely chopped parsley (optional)
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 and pepper, to taste
Instructions
- Prepare the dressing: Combine the lemon juice (or white wine vinegar), extra virgin olive oil, Dijon mustard, minced garlic, salt, and pepper in a jar. Shake well to emulsify and blend the flavors. Set aside or refrigerate for up to 2 days. Bring to room temperature before using to ensure best flavor.
- Blanch the green beans: Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and boil for exactly 60 seconds to keep them crisp and vibrant green.
- Shock the beans: Immediately drain the beans and plunge them into ice-cold water or run them under cold tap water to stop the cooking process and preserve their bright color and crunch.
- Dry the beans: If preparing ahead of time, let the beans drain thoroughly in a colander and dry completely before transferring to the refrigerator to prevent sogginess.
- Assemble the salad: When ready to serve, arrange the green beans on a plate. Top with the diced tomato and finely diced red onion. Drizzle the prepared dressing over the salad, and sprinkle with chopped parsley if desired. Toss gently to combine or serve as is.
Notes
- Blanching the green beans for only 60 seconds ensures they remain crisp and vibrant without becoming mushy.
- You can substitute white wine vinegar for lemon juice in the dressing, depending on your taste preference.
- The dressing can be made up to 2 days in advance and stored in the refrigerator; bring to room temperature before using.
- For a nuttier flavor, consider adding toasted almonds or walnuts as a topping.
- This salad is best served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: green bean salad, healthy salad, vegetable salad, Mediterranean salad, lemon dressing, easy side dish
