Green Bean Salad {Fresh Green Beans}


This is the best Green Bean Salad Recipe! It’s filled with tomatoes, Parmesan, fresh basil, and a little bit of red onion. I top it off with a zesty homemade dressing and it’s the most perfect side dish for summertime.

Green bean salad on platter with serving spoons

Whenever I can get my hands on fresh green beans from the garden or farmers market, I make this Fresh Green Bean Salad. It’s a really quick side dish that goes well with any summer meal. And sometimes it is my meal, with a side of watermelon of course:) Summer perfection!

I love how the short cook time keeps the green beans crispy. This salad is bursting with fresh flavor and nutrition! It’s always a hit at group dinners and even my kids love it. My Green Bean Salad will become your new go-to summer side dish!

green bean salad ingredients

Salad Ingredients

  • Fresh green beans– trim the ends.
  • Grape tomatoes– Cut the tomatoes in half. You can also use cherry tomatoes.
  • Parmesan cheese– shredded, use the good stuff!
  • Fresh basil– my favorite herb!
  • Red onion– for flavor and a pop of color!
  • Lemon dressing– you can whisk this up in no time!

How to Blanch Green Beans

The green beans only need a couple minutes of cooking to become just perfect for this salad!

  • Start with a large pot of salted water, brought to a boil. Add the green beans and cook for just 2 to 3 minutes. The green beans should be tender but still crisp. Be careful not to overcook them–you don’t want soggy green beans in your salad!
  • Drain the green beans and put them in a large bowl of ice water to stop the cooking. Let them rest for 5 minutes while you prepare the other ingredients.
  • Drain them well and pat dry with a clean towel.
green beans in ice bath

How to Make Green Bean Salad

After the green beans are drained, it’s time to assemble the salad!

  • In a large bowl, add the prepared green beans, tomatoes, Parmesan cheese, basil, and red onion.
  • Make the dressing. Whisk together the olive oil, lemon juice, vinegar, honey, garlic, salt and pepper. So easy!
  • Drizzle the salad with the dressing and gently toss it with tongs.
  • You can serve immediately, but I think the salad is even better after it sits for for 30 to 60 minutes in the refrigerator. The flavors all hangout and become friends:)
green bean salad on plates

Serving Suggestions

This salad goes well with so many different delicious main dishes! Here are some of our favorites!

  • 1 1/2 pounds green beans, ends trimmed
  • 1 cup grape tomatoes, halved
  • 1/3 cup shredded Parmesan cheese
  • 1/4 chopped fresh basil leaves
  • 1/4 cup finely chopped red onion
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice 1 lemon
  • 1 tablespoon golden balsamic vinegar (or champagne vinegar)
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • Salt and black pepper, to taste

Nutrition Facts

Green Bean Salad

Amount Per Serving

Calories 134 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g10%

Cholesterol 4mg1%

Sodium 98mg4%

Potassium 308mg9%

Carbohydrates 12g4%

Fiber 3g12%

Sugar 6g7%

Protein 4g8%

Vitamin A 1033IU21%

Vitamin C 20mg24%

Calcium 110mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Photos by Dishing Out Health

Thanks for Sharing!

If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.



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