This fresh green bean salad recipe is a joy! Fresh flavors, bright colours and oh so satisfying, it's the perfect summer side dish or quick and easy lunch... and it's so easy to make!
So, get ready for your new go-to salad... this one's a keeper!
Why you'll love this fresh green bean salad recipe
- Chilled green bean salad is so delicious and refreshing
- It's an easy green bean salad that is so quick to make
- The flavors are wonderfully harmonious
- It's quite adaptable, meaning you can tweak it to your tastes
Equipment needed
There are a few key items you'll need for this recipe:
- Mixing bowl – a medium-sized salad mixing bowl is needed to properly mix together your ingredients
- Sauce pan – this is for cooking your green beans
- Airtight container – store the dish in a sealable airtight container if you prefer a chilled green bean salad
You need green beans, pecans, red onion, pecorino cheese, honey, apple cider vinedar, Dijon mustard and olive oil for this recipe.
Blanch the green beans.
Drain the beans and let them dry for a while.
Popular substitutes
- Green Beans: Substitute the green beans with snap peas or asparagus for a different vegetable base. Use a mix of green beans and wax beans for added color.
- Red Onion: Substitute with shallots for a milder flavor. Use thinly sliced green onions (scallions) for a more delicate taste.
- Pecorino Cheese: Substitute with Parmesan, Asiago or feta cheese for a similar salty flavor. Use feta or goat cheese for a tangier taste.
- Pecans: Substitute with toasted walnuts, almonds, or sunflower seeds. Use pumpkin seeds (pepitas) for a nut-free option.
- Honey Mustard Dressing: Substitute with a balsamic vinegar to make this a balsamic green beans salad. Use a lemon vinaigrette for a citrusy twist.
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Variations to this recipe
- Spicy Green Bean Salad: Add ½ teaspoon of red pepper flakes or a dash of hot sauce to the dressing for a spicy kick.
- Citrus Green Bean Salad: Add lemon juice or zest or orange juice or zest to the salad for a fresh, citrusy flavor.
- Garlic Green Bean Salad: Add 1-2 cloves of minced garlic or ½ teaspoon of garlic powder to the dressing for a savory note. Incorporate roasted garlic for a sweeter, milder garlic flavor.
- Crunchy Green Bean Salad: Add ¼ cup of chopped celery or bell peppers for extra crunch. Sprinkle with crispy fried onions or croutons just before serving.
- Tomato green bean salad: Add some cherry tomatoes to bring a different dimension to this recipe
Do you need to cook green beans for a salad?
Yes. You'll need to boil the green beans for around 3-4 minutes before blanching them in a bowl of ice water to stop the cooking process.
How do you cook green beans?
There's a really small window when green beans are perfectly cooked—it's about getting the timing right and avoiding them from becoming crunchy on one hand and mushy on the other.
You want to find that perfect balance to get them deliciously crisp-tender.
The key is to plunge the green beans into a bowl of ice water as soon as they're done. This process, known as blanching, stops the cooking process in its tracks, ensuring that the beans are perfectly cooked and retain that beautiful green color.
Do you need to blanch green beans?
While it's not strictly essential, it's undoubtedly a good idea. Blanching green beans helps ensure they're cooked from the inside out and prevents them from becoming too soft and overcooked.
When should I buy fresh green beans?
Green beans are available in most supermarkets and grocery stores all year round. Having said that, eating seasonally is a great idea – green beans are in season between May and October, and during this time, you'll find them at their freshest and most fabulous at local farmers' markets and grocery stores.
How do you choose green beans?
There are a few things to keep in mind when choosing the freshest, most delicious green beans:
Avoid brown coloring
You might notice some green beans with brown spots and marks on them. These would have been harvested a while ago and aren't the freshest. Try to pick beans that have a lovely uniform green coloring.
Go for green stems
Green beans that have been recently picked will have green stems. You might even find green beans with green sepals – these are the little leaves clustered around the stem. This indicates that the beans were harvested very recently and are fresh.
Look for bendy beans
Green beans with a bit of bendiness that give a little when you gently squeeze are fresher and likely more flavorful. If the bean is a little rigid and stiff, it's best avoided.
Can you use raw onion in a salad?
Yes. Red onion slices add a delicious bite and a satisfying crunch to recipes such as this green bean salad.
However, some people don't like that raw onion taste in their salad, which is totally fine! If that's the case, soak the chopped red onions in a small bowl of water at the beginning of the cooking process. This will help take that bite away from the raw onions, bringing a more subtle flavor.
Storage Instructions
- Refrigeration: Store the green bean salad in an airtight container in the refrigerator.
- Shelf Life: The salad will keep well for up to 2-3 days in the refrigerator. The flavors may develop and meld together over time, making it even more delicious.
- Dressing: If possible, store the dressing separately from the salad to prevent the green beans from becoming soggy. Add the dressing just before serving. Store the honey mustard dressing in a sealed container in the refrigerator. It will keep for up to 1 week. Shake well before each use.
- Refreshing the Salad: Before serving leftovers, gently toss the salad and add a bit more dressing if needed to refresh the flavors. Taste and adjust seasoning with salt and pepper as necessary.
More salads and green bean recipes
Check out these amazing green bean and salad recipes... perfect for a fresh summer dish or as a sensational side:
- Green bean recipe compilation – a collection of some of the best green bean recipes you'll ever make! From sizzling Filipino dishes to Mexican marvels, these dishes will take your breath away
- Roasted green beans with garlic – deliciously simple, gloriously effective, this is a wonderful side dish, perfect when paired with your favorite roasted meats
- 4 bean salad – featuring red kidney beans, garbanzo beans (chickpeas), pinto beans and green beans, this incredibly tasty salad is the perfect healthy vegan salad, ideal as a lunch or dinner
- Edamame salad – a green bean salad with a difference! This Japanese-inspired salad takes a mere five minutes to make and refreshing, tasty and incredibly easy to prepare... with all natural ingredients that make it perfect for vegans, vegetarians and those on a keto or gluten-free diet
📖 Recipe
Green Bean Salad Recipe
- Total Time: 20 mins
- Yield: 4 portions 1x
- Diet: Vegetarian
Description
This Green Bean salad is an excellent choice for a light and healthy lunch or dinner. Simply boil the green beans and it's almost done!
Ingredients
Green Bean Salad
- 1 pound fresh green beans, trimmed and cut into 1-inch pieces
- 1 small red onion, thinly sliced
- ½ cup pecorino cheese, shaved or grated
- ¼ cup toasted pecans, chopped
- Salt and pepper, to taste
Honey Mustard Dressing
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- ½ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
Instructions
Honey Mustard Dressing
- Combine Ingredients: In a medium bowl, whisk together the Dijon mustard, honey, and apple cider vinegar until smooth.
- Incorporate the Oil: Slowly drizzle in the extra virgin olive oil while continuously whisking to emulsify the dressing.
- Season: Add fine sea salt and freshly ground black pepper to taste.
- Store: Transfer the dressing to a sealed container and refrigerate until ready to use. Shake well before serving.
Green Bean Salad
- Prepare the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, until they are tender-crisp and bright green. Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process. Let them sit for a few minutes, then drain and pat dry.
- Assemble the Salad: In a large salad bowl, combine the cooked green beans, red onion slices, and toasted pecans. Drizzle the honey mustard dressing over the salad and toss gently to coat all the ingredients evenly. Add the shaved or grated pecorino cheese and toss lightly.
- Season and Serve: Taste the salad and season with additional salt and pepper if needed. Drizzle the dressing over and toss well. Serve immediately as a starter or side dish. Enjoy!
Notes
- For added crunch, you can sprinkle some extra pecans on top just before serving.
- This salad pairs well with grilled chicken or fish for a complete meal.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Salad
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 239
- Sugar: 13.5 g
- Sodium: 673.1 mg
- Fat: 15.5 g
- Saturated Fat: 3.6 g
- Trans Fat: 0 g
- Carbohydrates: 19.7 g
- Fiber: 4 g
- Protein: 6.9 g
- Cholesterol: 13 mg
Renil M. George
Green bean salad! Yay!
foodaq
I like this green color,and it must taste good!
kellypea
I'm with you -- I make sure the pecorino gets used in anything I can put it in. This salad is not only gorgeous, but delicious sounding. Healthy & simple, too!
Andrew
what a delightful looking dish, great colour combination.
Many thanks for taking part in Waiter.
Jeanne
Looks fabulous! I made roasted green beans & red onions with toasted almonds recently - it's a very happy combination raw or cooked 🙂 Yummy pics, as always.
The Cheap Gourmet
What a beautiful dish! Easy, few ingredients and healthy, what more could one want? Thank you for sharing this. I have added it to my collection of favorites!