Why Make This Recipe
So, you might be wondering why you should whip up a Green Bean Salad. Well, here’s the scoop: it’s super simple and involves ingredients you probably already have lying around. Not to mention, it’s a fantastic way to sneak some greens into your meal without feeling like a rabbit 🐰. Plus, it looks pretty fancy on your dinner table, so you’ll impress your friends without breaking a sweat.
This salad combines the crunchy bite of fresh green beans with the sweetness of cherry tomatoes and a zesty dressing that ties everything together. Seriously, is there anything better?
How to Make Green Bean Salad
Ready to channel your inner chef? Making Green Bean Salad is quick and easy, even if you burn water (no judgment here). Just follow these steps, and you’ll have a delightful dish in no time!
Ingredients
- 1 pound fresh green beans, trimmed
- 1/4 cup red onion, finely chopped
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Directions
- Blanch those beans: Toss the green beans in boiling water for 3-4 minutes until they’re bright green. After that, drain and cool them in ice water to stop the cooking process.
- In a mixing bowl, combine the cooled green beans, red onion, and cherry tomatoes.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. It’s like a mini workout for your wrist!
- Pour the dressing over the salad and toss to coat. Get in there and mix it up!
- Serve immediately or refrigerate until you’re ready to serve. Just remember, you can’t take all the credit for that delightful crunch if you let it sit too long.
How to Serve Green Bean Salad
Serving this dish is as effortless as your Friday night plans! You can serve it right as a side at dinner or toss it on a BBQ platter for summer picnics. It’s refreshing enough to pair with grilled meats or even make a satisfying light lunch on its own. Just don’t forget the forks!
How to Store Green Bean Salad
If you find yourself with leftovers (lucky you!), store the salad in an airtight container in the fridge. It’ll keep for about 3 days. Just a heads-up: the green beans may lose a bit of their crunch, but you can give it a quick toss before serving, and it’ll still taste fab!
Tips to Make Green Bean Salad
- Don’t skip the ice water: Cooling the beans in ice water after blanching keeps them vibrant green and crunchy. Nobody wants sad, limp beans, am I right?
- Customize your veggies: Feel free to add in other crunchy veggies like bell peppers or cucumbers if you’re feeling adventurous!
- For an extra kick, throw in some feta cheese or nuts. It’s hard to go wrong here.
Variation
Feel like switching things up? Try adding a dash of garlic powder or a sprinkle of Italian herbs for a twist on the flavors. You can also swap out the balsamic vinegar for lemon juice if you prefer a lighter zing. The possibilities are endless! 🌱
FAQs
Q: Can I use frozen green beans instead of fresh?
A: Totally! Just make sure to thaw them first and give them a quick blanch in hot water. Fresh is great, but frozen works in a pinch!
Q: How do I make this salad vegan?
A: Good news! This salad is already vegan! Just keep all the ingredients as is, and you’re golden. ⚡
Q: Can I make this salad ahead of time?
A: Yes! You can prep it a day in advance if you keep the dressing separate until serving time. Just mix and go when you’re ready!
Now that you’ve mastered this easy-peasy Green Bean Salad, go out there and make your meals a little greener! 😄
Green Bean Salad
Ingredients
Method
- Blanch the green beans by placing them in boiling water for 3-4 minutes until bright green. Drain and cool them in ice water to stop the cooking process.
- In a mixing bowl, combine the cooled green beans, red onion, and cherry tomatoes.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the salad and toss to coat.
- Serve immediately or refrigerate until ready to serve.