Refreshing Green Bean Salad: A Summer Delight Recipe

Green Bean Salad is like that refreshing breeze on a hot summer day—crisp, vibrant, and packed with flavor. Imagine the crunch of perfectly blanched green beans, mingling with juicy cherry tomatoes, and sprinkled with a zesty lemon vinaigrette that dances playfully on your taste buds. This dish isn’t just a salad; it’s a celebration of nature’s bounty that brings sunshine to any table.

I vividly remember the first time I made this Green Bean Salad for a family gathering. My cousin, the self-proclaimed salad connoisseur, took one bite and declared it the star of the show. This salad effortlessly fits into picnics, barbecues, or even as a light side at Sunday dinners. With every bite, you’ll anticipate an explosion of flavors that will have everyone coming back for more.

Sharing this dish always brings back fond memories of laughter and love around the dinner table.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Green Beans: Look for bright green beans that are firm and crisp, avoiding any that look wilted or soft.

• Cherry Tomatoes: Sweet cherry tomatoes add color and juiciness; choose ones that feel plump and fragrant.

• Red Onion: A small amount adds a lovely crunch; pick one that’s firm to the touch.

• Extra Virgin Olive Oil: Use high-quality oil for the best flavor; it elevates the overall taste profile.

• Lemon Juice: Freshly squeezed lemon juice brings brightness; bottled juice lacks that zingy freshness.

• Salt and Pepper: Always season to taste; these staples enhance all other flavors in this dish.

• Optional Feta Cheese: Crumbled feta adds creaminess; it’s perfect if you’re looking to indulge a bit more.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Green Bean Salad

Start by preparing your ingredients: Rinse fresh green beans under cool water and trim off both ends. You want them looking snazzy for presentation.

Blanch those beauties: Bring a pot of salted water to boil. Add green beans and cook for about 3-4 minutes until they are bright green but still crisp. Drain them promptly and plunge into ice water to stop cooking.

Chop up colorful veggies: While your green beans cool down, chop cherry tomatoes in half and thinly slice red onion. These will add delightful pops of color and flavor.

Make the dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined. This zesty mix is what makes your salad sing.

Combine everything: In a large bowl, combine cooled green beans, chopped tomatoes, red onion slices, and feta cheese if using. Drizzle the dressing over everything and toss gently so all ingredients get well acquainted.

Serve immediately: This dish shines when served fresh but can also sit in the fridge for about 30 minutes before serving if you like those flavors melded together even more.

Enjoying your homemade Green Bean Salad? You’re not just enjoying food; you’re creating memories—one crunchy bite at a time!

Perfecting the Cooking Process

To make the perfect green bean salad, start by blanching the green beans to maintain their crispness and vivid color. After that, prepare the dressing while they cool for an efficient cooking sequence.

Add Your Touch

Feel free to customize this salad! You can swap out nuts for seeds, add feta cheese for creaminess, or toss in some cherry tomatoes for an extra pop of flavor.

Storing & Reheating

Store leftover green bean salad in an airtight container in the fridge for up to three days. Avoid reheating; enjoy it cold to preserve its fresh taste and crunchiness.

Cooking this green bean salad reminds me of summer picnics where friends gathered around with laughter and delicious food. Each bite was filled with joy and memories shared.

FAQ

What type of beans should I use for green bean salad?

Fresh green beans are best; they provide a crunchy texture and vibrant color.

Can I prepare this salad ahead of time?

Yes, you can prep ingredients ahead but dress it right before serving for freshness.

How long can I store leftovers?

Leftover green bean salad can be stored in the fridge for up to three days.

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Green Bean Salad

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Green Bean Salad is a refreshing summer dish that combines crisp blanched green beans, juicy cherry tomatoes, and tangy lemon vinaigrette. This vibrant salad not only bursts with flavor but is also visually appealing, making it perfect for picnics, barbecues, or as a light side dish at dinner. With its easy preparation and endless customization options, this recipe will surely become a favorite at your gatherings.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: Serves 4
• Category: Side Dish
• Method: No Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 lb fresh green beans
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 3 tbsp extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• Salt and pepper to taste
• Optional: 1/4 cup crumbled feta cheese

Instructions

1. Rinse the green beans under cool water and trim both ends.
2. Blanch the green beans in boiling salted water for 3-4 minutes until bright green and crisp. Drain and plunge into ice water to stop cooking.
3. While cooling, chop the cherry tomatoes and slice the red onion.
4. In a bowl, whisk together olive oil, lemon juice, salt, and pepper for the dressing.
5. In a large bowl, combine cooled green beans, chopped tomatoes, red onion, and feta (if using). Drizzle with dressing and toss gently to combine.
6. Serve immediately or chill in the fridge for up to 30 minutes before serving.

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 120
• Sugar: 3g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 5mg

Keywords: For added crunch, consider mixing in toasted nuts or seeds. Try substituting different vegetables like bell peppers or cucumbers for variety.