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
Scale
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
