Green Bean Salad with Cherry Tomatoes, Red Onion, and Lemon Vinaigrette Recipe

Introduction

This refreshing green bean salad brings together crisp green beans, juicy cherry tomatoes, and zesty lemon for a light and flavorful dish. Perfect as a side or a healthy lunch, it’s quick to make and full of vibrant colors and textures.

Ingredients

• 1 cup of water
• 12 ounces of fresh green beans
• 1 small red onion, thinly sliced
• 1 garlic clove, minced
• 1 lemon
• 1 pint of cherry tomatoes, halved
• 1 cup of chopped parsley
• ½ cup of homemade or store-bought Italian dressing
• Salt and pepper to taste

Instructions

1. Step 1: In a medium pot, bring 1 cup of water to a boil. Add the green beans, cover with a lid, and steam for 2 to 5 minutes depending on your desired crispness. Remove and drain in a colander, then let them cool completely.
2. Step 2: In a large salad bowl, combine the thinly sliced red onion, minced garlic, and the juice of one lemon. Mix well and set aside to allow the flavors to meld while the green beans cool.
3. Step 3: Once the green beans have reached room temperature, add them to the bowl with the onion and garlic. Stir to combine.
4. Step 4: Add the halved cherry tomatoes, chopped parsley, and ¼ cup of the Italian dressing. Mix everything thoroughly, then refrigerate the salad for 15 minutes to chill and develop flavor. Taste and season with salt and pepper as needed.
5. Step 5: Remove the salad from the refrigerator and serve it with the remaining dressing on the side for extra flavor.

Tips & Variations

• For a nuttier flavor, toast some sliced almonds or pine nuts and sprinkle them on top just before serving.
• If you prefer a tangier salad, add a splash of red wine vinegar or balsamic vinegar along with the lemon juice.
• Use fresh herbs like dill or basil in place of parsley for a different aromatic profile.
• To make this salad vegan, ensure the Italian dressing is free from dairy or honey.

Storage

Store the green bean salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be gently stirred and served cold or at room temperature. Avoid adding extra dressing until ready to serve to keep the salad crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans for this salad?

Yes, you can use frozen green beans. Thaw and drain them well before steaming briefly to avoid sogginess, then proceed with the recipe as usual.

How do I keep the green beans crisp?

Steam the green beans just until they are bright green and slightly tender, then rinse with cold water or drain well to stop the cooking process and maintain a nice crunch.

Green Bean Salad with Cherry Tomatoes, Red Onion, and Lemon Vinaigrette Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 73 reviews

This fresh and vibrant Green Bean Salad is a quick and easy side dish perfect for any meal. Featuring crisp green beans lightly steamed to your preferred tenderness, combined with tangy lemon, sweet cherry tomatoes, aromatic parsley, and a zesty Italian dressing, this salad is refreshing and flavorful. Ideal for summer gatherings or a healthy everyday salad, it’s simple to prepare and serves chilled for maximum taste.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 12 ounces fresh green beans
• 1 small red onion, thinly sliced
• 1 garlic clove, minced
• 1 pint cherry tomatoes, halved
• 1 cup chopped parsley

Liquids & Other

• 1 cup water
• 1 lemon, juiced
• ½ cup homemade or store-bought Italian dressing
• Salt and pepper, to taste

Instructions

1. Steam the Green Beans: In a medium pot, bring one cup of water to a boil. Add the fresh green beans, cover with a lid, and steam for 2 to 5 minutes depending on your desired crispness or tenderness. Drain the beans in a colander and leave to cool completely.
2. Prepare the Dressing Base: In a large salad bowl, combine thinly sliced red onion, minced garlic, and freshly squeezed lemon juice. Mix well and let it set while the green beans cool down to allow the flavors to meld.
3. Combine Green Beans: Once the green beans reach room temperature, add them to the salad bowl with the onion and garlic mixture. Toss everything together thoroughly.
4. Add Remaining Ingredients: Incorporate the halved cherry tomatoes, chopped parsley, and ¼ cup of Italian dressing into the salad. Mix gently to coat all ingredients evenly.
5. Chill and Season: Place the salad in the refrigerator for at least 15 minutes to let the flavors meld and the salad chill. Afterward, taste and adjust seasoning with salt and pepper as desired.
6. Serve: Remove from the fridge and serve the salad cold, with additional Italian dressing on the side for extra flavor if desired.

Notes

• You can adjust the steaming time based on whether you prefer your green beans crisp or tender.
• Use fresh lemon juice for the best flavor impact.
• For a lighter salad, use a low-fat Italian dressing or vinaigrette.
• This salad can be prepared a few hours ahead; just keep it refrigerated.
• Garnish with extra chopped parsley for presentation and freshness.

Keywords: green bean salad, fresh green beans, Italian dressing salad, healthy side dish, summer salad, vegetarian salad