Can I use yellow wax beans or purple beans instead of green beans?

Absolutely! A mix of bean colors makes for a stunning presentation. Just keep in mind that purple beans typically turn green when cooked, so the color difference will be most noticeable if you use wax beans.

Why did my green beans turn dull after cooking?

If your beans lost their vibrant color, they might have cooked too long. Remember to keep them crisp-tender (about 5 minutes of simmering) and consider an ice bath after cooking to preserve that beautiful green color.

Is there a substitute for red wine vinegar?

Yes! White wine vinegar or champagne vinegar work well as substitutes. Balsamic vinegar will give a sweeter profile but is also delicious. Lemon juice is another option for a different but refreshing citrus twist.

Can I make this salad dairy-free?

Definitely! Simply omit the Parmesan cheese or replace it with nutritional yeast for a similar savory note. The salad is still wonderful without the cheese if you prefer to skip it entirely.

Marinated Cold String Bean Salad Recipe with Tomatoes

This vibrant string bean salad is a refreshing twist on traditional vegetable sides that will transform your summer meals! Crisp-tender green beans soak up a tangy vinaigrette, while sweet cherry tomatoes and sharp Parmesan cheese add bright bursts of flavor. Best of all, it’s designed to be made ahead, allowing you to enjoy a stress-free, delicious side dish that improves with time.

Why You’ll Love This Recipe

Make-Ahead Marvel: Prepare this salad hours or even a day before your gathering—it actually tastes better after marinating!
Perfect for Entertaining: Ideal for potlucks, BBQs, and dinner parties since it’s served cold and can wait patiently in the fridge.
Crowd-Pleaser: The colorful combination of green beans, red onions, and cherry tomatoes creates a dish that’s as beautiful as it is delicious.
No-Sweat Side Dish: Once it’s made, there’s nothing to heat up or worry about timing—just pull it from the fridge when you’re ready to eat.

Ingredients You’ll Need

Fresh Green Beans: The star of the show—they maintain a satisfying crunch while soaking up all the delicious marinade. Only use fresh beans here; frozen or canned just won’t give you that perfect texture.
Olive Oil: Creates the silky base for our marinade. Use a good quality one as it significantly impacts the flavor.
Red Wine Vinegar: Provides that essential tangy kick that balances the richness of the oil and brings everything to life.
Garlic: Adds a fragrant, savory depth that infuses throughout the salad as it marinates.
Dijon Mustard: Works as both a flavor enhancer and an emulsifier, helping the oil and vinegar blend harmoniously.
Kosher Salt: Enhances all the flavors—don’t skimp here, as the beans need proper seasoning to shine.
Black Pepper: Adds a subtle heat and complexity.
Red Onion: Offers a sharp, vibrant flavor that mellows beautifully as it marinates in the dressing.
Cherry Tomatoes: Their sweet-tart pop creates the perfect contrast to the tender beans.
Parmesan Cheese: Adds a salty, umami punch that ties all the flavors together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize your string bean salad? Here are some fantastic options:

Mediterranean Style: Add kalamata olives, crumbled feta cheese, and diced cucumber for a Greek-inspired version.
Nutty Crunch: Toss in some toasted almonds, pine nuts, or walnuts just before serving.
Protein Boost: Include cannellini beans or chickpeas to turn this side into a more substantial dish.
Herb Garden: Mix in fresh herbs like basil, dill, or parsley to brighten the flavors even more.
Spice It Up: Add a pinch of red pepper flakes to the dressing for a subtle heat.

How to Make Marinated String Bean Salad

Step 1: Cook the Green Beans

Place your trimmed green beans in a large pot and cover with water about 2 inches above the beans. Bring to a boil over high heat, then reduce to medium and simmer for 5 minutes until crisp-tender. You want them to maintain some bite—no mushy beans here! Immediately strain and set aside.

Step 2: Prepare the Dressing

In a large bowl, whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, kosher salt, and black pepper until well combined. The Dijon helps emulsify the dressing, creating a smooth, unified sauce that coats every bean perfectly.

Step 3: Combine and Marinate

Add the still-warm green beans and thinly sliced red onions to the dressing. Warm beans absorb flavors better than cold ones, so this timing is crucial! Toss everything thoroughly to ensure each bean is coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours—though overnight is even better.

Step 4: Finish and Serve

Just before serving, add the halved cherry tomatoes and grated Parmesan cheese. Toss gently to combine, transfer to a serving bowl, and enjoy! Adding these ingredients at the last minute keeps the tomatoes firm and the cheese distinct.

Pro Tips for Making the Recipe

Blanching Technique: Immediately after cooking, you can plunge the beans into ice water to stop the cooking process and preserve their bright green color, but this is optional.
Warm Absorption: Tossing the warm beans with the dressing is key—they’ll soak up all those flavors much better than cold beans would.
Slicing Onions: Cut your red onions as thinly as possible so they soften nicely in the marinade without overpowering each bite.
Taste Before Serving: The flavors mellow and meld during marination. Before serving, taste and adjust seasoning if necessary—sometimes a splash more vinegar brightens everything up.
Serving Temperature: While this is a cold salad, taking it out of the refrigerator about 15 minutes before serving allows the flavors to wake up a bit.

How to Serve

This marinated green bean salad works beautifully alongside so many main dishes:

Summer Pairings

Serve with grilled chicken, fish, or steak at your next barbecue. The acidity in the salad cuts through richer meats perfectly.

Picnic Perfect

Pack it in your picnic basket alongside sandwiches or fried chicken—no worries about keeping it hot!

Holiday Tables

This makes a refreshing alternative to heavier side dishes at Thanksgiving or Christmas dinner.

Buffet Star

Place it on your buffet table for gatherings—it won’t wilt or get soggy as the party goes on.

Make Ahead and Storage

Make Ahead

This salad is actually designed to be made ahead! Prepare it up to 24 hours in advance, keeping the tomatoes and Parmesan separate until serving time.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. The beans will continue to marinate and might soften slightly but will remain delicious.

Freezing

I don’t recommend freezing this salad as the texture of the beans and tomatoes will suffer significantly.

Reheating

No need to reheat! This salad is meant to be enjoyed cold straight from the refrigerator.

FAQs

Can I use yellow wax beans or purple beans instead of green beans?

Absolutely! A mix of bean colors makes for a stunning presentation. Just keep in mind that purple beans typically turn green when cooked, so the color difference will be most noticeable if you use wax beans.
Why did my green beans turn dull after cooking?

If your beans lost their vibrant color, they might have cooked too long. Remember to keep them crisp-tender (about 5 minutes of simmering) and consider an ice bath after cooking to preserve that beautiful green color.
Is there a substitute for red wine vinegar?

Yes! White wine vinegar or champagne vinegar work well as substitutes. Balsamic vinegar will give a sweeter profile but is also delicious. Lemon juice is another option for a different but refreshing citrus twist.
Can I make this salad dairy-free?

Definitely! Simply omit the Parmesan cheese or replace it with nutritional yeast for a similar savory note. The salad is still wonderful without the cheese if you prefer to skip it entirely.

Final Thoughts

This Marinated String Bean Salad with Tomatoes has become my go-to for everything from casual weeknight dinners to special occasions. There’s something magical about the way these simple ingredients transform after a few hours in the fridge. The beans soak up all that garlicky, tangy dressing while maintaining their delightful crunch. Give this recipe a try—I guarantee it will become a regular in your recipe rotation, especially during those warm months when you’re craving something both satisfying and refreshing!