Cold Green Bean Salad Recipe

Green beans: Fresh and crisp, these are the main ingredient of the salad, providing a delightful crunch.

Cherry tomatoes: These add a burst of sweetness and color to the salad.

Red onion: Thinly sliced, it adds a sharp, tangy flavor that complements the other ingredients.

Olive oil: A staple in dressings, it adds a rich, smooth texture.

Red wine vinegar: This gives the dressing its tangy and slightly sweet flavor.

Garlic: Minced garlic adds a robust, aromatic flavor to the dressing.

Dijon mustard: This mustard adds a creamy texture and a tangy taste to the dressing.

Salt: Enhances the overall flavor of the salad.

Pepper: Adds a bit of heat and depth to the dressing.

When preparing green beans for this salad, blanching them is key to achieving the perfect tender-crisp texture. After boiling the beans for 3-4 minutes, immediately transfer them to an ice bath to halt the cooking process. This not only preserves their vibrant color but also maintains their crunch.

• trimmed green beans - Substitute with asparagus spears: Asparagus has a similar texture and can be blanched to maintain a crisp bite, making it a good alternative.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them a suitable replacement.

• thinly sliced red onion - Substitute with shallots: Shallots offer a milder flavor and can add a similar crunch to the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy flavor and acidity, making it a good alternative.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it is less pungent.

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

• salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral profile.

• pepper - Substitute with white pepper: White pepper offers a similar heat and flavor but with a slightly different color and aroma.

• To store the cold green bean salad, place it in an airtight container. Ensure the container is sealed tightly to maintain freshness and prevent any unwanted odors from seeping in.
• Keep the salad in the refrigerator. It will stay fresh for up to 3 days. The green beans may lose some of their crispness over time, but the flavors will meld beautifully.
• If you wish to prepare the salad in advance, consider storing the dressing separately. Combine the green beans, cherry tomatoes, and red onion in one container and the dressing in another. Mix them together just before serving to maintain the best texture.
• For freezing, note that green beans can be frozen, but the texture may change slightly upon thawing. Blanch the green beans for 2-3 minutes, then plunge them into ice water to stop the cooking process. Drain and pat dry before freezing.
• Place the blanched green beans in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together. Once frozen, transfer the green beans to a freezer-safe bag or container.
• Label the container with the date and contents. Frozen green beans can be stored for up to 3 months.
• When ready to use, thaw the green beans in the refrigerator overnight. Combine with fresh cherry tomatoes and red onion, and toss with the dressing just before serving.
• Avoid freezing the entire salad with dressing as the olive oil and vinegar may separate and alter the texture upon thawing.

• Stovetop Method:

  1. Heat a non-stick 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 for about 3-4 minutes until the green beans are warmed through but still crisp.
  5. Add the red onion in the last minute to maintain its crunch.

• Microwave Method:

  1. Place the 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. Let it sit for a minute before serving to allow the heat to distribute.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the green bean salad evenly on a baking sheet.
  3. Drizzle with a bit more olive oil if desired.
  4. Bake for about 5-7 minutes, stirring once halfway through.
  5. Remove from the oven and let it cool slightly before serving.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the green bean salad in the steamer basket.
  3. Cover and steam for about 2-3 minutes.
  4. Remove from the steamer and let it cool slightly before serving.

• Pot: Used to bring water to a boil for cooking the green beans.

• Colander: Essential for draining the cooked green beans and rinsing them under cold water.

• Large bowl: Used to combine the green beans, cherry tomatoes, and red onion.

• Small bowl: Ideal for whisking together the olive oil, red wine vinegar, garlic, dijon mustard, salt, and pepper to make the dressing.

• Whisk: Necessary for thoroughly mixing the dressing ingredients.

• Knife: Used for trimming the green beans, halving the cherry tomatoes, and slicing the red onion.

• Cutting board: Provides a safe surface for cutting the vegetables.

• Measuring cups: Used to measure out the cherry tomatoes and olive oil.

• Measuring spoons: Used to measure the red wine vinegar, garlic, dijon mustard, salt, and pepper.

• Tongs: Helpful for tossing the salad to ensure the dressing coats all the ingredients evenly.

Blanch in advance: Cook the green beans ahead of time and store them in the fridge. This saves time when assembling the salad.

Pre-make the dressing: Whisk together the olive oil, red wine vinegar, garlic, and dijon mustard in advance. Store it in a sealed container.

Use pre-sliced onions: Buy pre-sliced red onions to save on prep time.

Cherry tomatoes: Opt for pre-washed and halved cherry tomatoes to cut down on preparation.

Batch prep: Make a larger batch of the salad and store it in the fridge for quick meals throughout the week.