Description
A refreshing, tangy, and flavor-packed salad featuring crisp-tender green beans, juicy tomatoes, and a zesty homemade dressing. This dish is ideal as a summer side dish or a make-ahead recipe for parties or gatherings. With its vibrant flavors and simple ingredients, this salad is sure to be a crowd-pleaser!
Ingredients
Units
Scale
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For the Salad
- 2 pounds trimmed fresh green beans
- 1 small red onion, thinly sliced
- 1 pint cherry tomatoes, cut in half
- 1/4 cup grated parmesan cheese
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For the Dressing
- 1/3 cup olive oil
- 5 tablespoons red wine vinegar
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 3 teaspoons kosher salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Green Beans:
Place the green beans in a large stock pot and cover them with water 2 inches above the beans. Bring the pot to a boil over high heat, then reduce the heat to medium and simmer for 5 minutes. Strain the green beans once they are crisp-tender, then set them aside to cool slightly. - Prepare the Dressing:
In a large mixing bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, kosher salt, and black pepper until the mixture is well combined and emulsified. - Combine Beans and Onion:
Add the warm green beans and thinly sliced red onion to the bowl with the dressing. Toss thoroughly to coat the beans and onion evenly with the dressing. - Chill:
Cover the bowl with plastic wrap and place it in the fridge. Let the salad chill for at least 4 hours to allow the flavors to meld together. - Add Tomatoes and Cheese:
Before serving, add the halved cherry tomatoes and grated parmesan cheese to the bowl. Toss gently to combine. Transfer the salad to a serving dish and serve immediately.
Notes
- This recipe makes a generous portion. You can easily double it to serve a larger crowd or halve it for fewer servings.
- Use only fresh green beans for best results; frozen or canned beans won’t provide the same crisp texture.
- This salad is perfect as a make-ahead dish for summer picnics, barbecues, or potlucks.
- Avoid freezing the salad, as the texture of the vegetables will suffer.
- Customize the salad by adding toasted nuts, feta cheese, or fresh herbs like parsley or basil for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 100 kcal
- Sugar: 3g
- Sodium: 260mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 2mg
