Green Bean Salad

Green bean tomato olive salad in a bowl.

4.80 from 5 votes

Ready in 10 minutes, this green bean salad with tomatoes, olives, Parmesan and scallions is fresh and crisp. It can be served as a side, too.

Prep Time7

Cook Time3

Total Time10

Course: Salad

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

For salad

1 pound French green beans, (haricot verts), trimmed
1 pint grape or cherry tomatoes, halved
1/2 cup roughly chopped pitted Kalamata olives,
2 scallions, thinly sliced
1/2 ounce shaved Parmesan, about 1/4 cup
2 tablespoons chopped parsley

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1 teaspoon honey
1/2 teaspoon dried oregano
1 pinch red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons red wine vinegar
1/4 cup olive oil

Instructions

Bring a large pot of salted water to a boil, add the green beans. Simmer them for 2-3 minutes until they are crisp-tender. Use a slotted spoon to transfer them immediately to a large bowl of ice water to stop them from cooking. Drain them and pat the green beans dry with a towel.
Combine the green beans, tomatoes, olives, scallions, Parmesan and parsley in a large bowl.
To make the vinaigrette, whisk the garlic, mustard, honey, oregano, red pepper flakes, salt, pepper, red wine vinegar and olive oil.
Drizzle the vinaigrette into the salad. Toss them around, so they are lightly dressed in the vinaigrette.

Video

Notes

You can make the vinaigrette 3 days in advance. Store it in the refrigerator in an airtight container.

Leftover salad can be stored in an airtight container up to 2 days.

To make the salad vegan, omit the cheese, and use maple syrup instead of honey in the vinaigrette.

You can add chopped hard-boiled eggs, walnuts, pine nuts or almonds to the salad. You can also stir in cooked grains such as quinoa, rice, farro or barley.

Nutrition