Cold Green Bean Salad Recipe

Green beans: Fresh and crisp, these form the base of the salad.

Cherry tomatoes: Halved for a burst of sweetness and color.

Red onion: Thinly sliced for a sharp, tangy bite.

Olive oil: Adds richness and helps blend the dressing.

Lemon juice: Freshly squeezed for a zesty kick.

Dijon mustard: Provides a tangy depth to the dressing.

Garlic: Minced to infuse the dressing with aromatic flavor.

Salt: Enhances the overall taste of the salad.

Pepper: Adds a hint of spice and balances the flavors.

Blanching the green beans is a crucial step to maintain their vibrant color and crisp texture. To do this effectively, after boiling the green beans for 3-5 minutes, immediately transfer them to an ice bath. This stops the cooking process and helps preserve their bright green hue. Make sure the water in the ice bath is very cold by adding plenty of ice cubes. This technique not only enhances the visual appeal of your salad but also ensures a delightful crunch in every bite.

• green beans - Substitute with asparagus: Asparagus has a similar texture and can be cooked to a tender-crisp consistency, making it a great alternative.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them an excellent substitute.

• red onion - Substitute with shallots: Shallots have a milder flavor and a similar texture, providing a less pungent alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor, making it a good replacement.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, providing a fresh alternative.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and adds a bit of texture to the dressing.

• garlic - Substitute with shallots: Shallots can provide a similar aromatic quality and a milder flavor, making them a good alternative.

• salt - Substitute with sea salt: Sea salt has a similar flavor profile and can be used in the same quantity.

• pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different color, making it a good alternative.

• To keep your cold green bean salad fresh, transfer it to an airtight container. This will help maintain the crispness of the green beans and the vibrant flavors of the cherry tomatoes and red onion.
• Store the salad in the refrigerator. It will stay fresh for up to 3 days. The olive oil and lemon juice dressing will help preserve the salad, but it's best enjoyed within this timeframe for optimal taste and texture.
• If you need to prepare the salad in advance, you can keep the dressing separate and mix it with the vegetables just before serving. This will prevent the green beans from becoming too soft.
• For freezing, it's not recommended to freeze the entire salad as the green beans and cherry tomatoes may lose their texture. However, you can blanch and freeze the green beans separately. To do this, after boiling and cooling the green beans, pat them dry and place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container.
• When ready to use, thaw the green beans in the refrigerator and combine with fresh cherry tomatoes, red onion, and the prepared dressing. This way, you can still enjoy a refreshing cold green bean salad even if you're short on time.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a splash of olive oil to the skillet.
  3. Toss in the green beans and cherry tomatoes.
  4. Stir occasionally until warmed through, about 3-5 minutes.
  5. Add the red onion last to keep it slightly crisp.

• Microwave Method:

  1. Place the cold green bean salad in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir halfway through to ensure even heating.
  5. Check the temperature and heat in additional 30-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the salad evenly on a baking sheet.
  3. Drizzle with a bit more olive oil if desired.
  4. Bake for 10-12 minutes, stirring halfway through.
  5. Remove from the oven once the green beans are heated through but still crisp.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the green bean salad in the steamer basket.
  3. Cover and steam for 3-4 minutes.
  4. Check for desired warmth and texture, then serve immediately.

• Pot: A large vessel used to boil water for cooking the green beans.

• Colander: A perforated bowl used to drain the water from the cooked green beans.

• Mixing bowl: A large bowl used to combine the green beans, cherry tomatoes, and red onion.

• Small bowl: A smaller bowl used to whisk together the dressing ingredients.

• Whisk: A utensil used to blend the olive oil, lemon juice, dijon mustard, garlic, salt, and pepper into a smooth dressing.

• Knife: A sharp tool used to trim the green beans, halve the cherry tomatoes, and thinly slice the red onion.

• Cutting board: A flat surface used for chopping and slicing the vegetables.

• Measuring cups: Tools used to measure out the olive oil and lemon juice accurately.

• Measuring spoons: Tools used to measure out the dijon mustard, salt, and pepper accurately.

• Garlic press: A tool used to mince the garlic clove efficiently.

• Tongs: A utensil used to handle the green beans while boiling and rinsing them.

• Serving spoon: A large spoon used to toss the salad and serve it.

Blanch in advance: Cook and cool the green beans ahead of time. Store them in the fridge until ready to use.

Pre-slice vegetables: Slice the red onion and halve the cherry tomatoes the night before.

Make the dressing: Whisk together the olive oil, lemon juice, dijon mustard, and garlic in advance. Store in a sealed container.

Use a salad spinner: Quickly dry the green beans after rinsing to save time.

Combine and chill: Mix all ingredients and let the salad chill in the fridge for a ready-to-serve dish.