Green Bean Salad Recipe

Green beans: Fresh and trimmed, these are the main ingredient providing a crisp texture.

Cherry tomatoes: Halved, they add a juicy and sweet element to the salad.

Red onion: Thinly sliced, it gives a sharp and pungent flavor.

Olive oil: Used in the dressing, it adds a rich and smooth texture.

Lemon juice: Freshly squeezed, it brings a bright and tangy flavor to the dressing.

Dijon mustard: Adds a subtle tang and depth to the dressing.

Garlic: Minced, it provides a robust and aromatic flavor.

Salt: Enhances the overall taste of the salad.

Pepper: Adds a hint of spice and balances the flavors.

To ensure your green beans retain their vibrant color and crisp texture, immediately plunge them into an ice bath after boiling. This process, known as shocking, halts the cooking process and helps maintain the beans' bright green hue and crunchiness.

• trimmed green beans - Substitute with asparagus: Asparagus has a similar texture and can be blanched to achieve the same crisp-tender bite.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a great alternative.

• thinly sliced red onion - Substitute with shallots: Shallots offer a milder flavor and a similar crunch, making them a good replacement.

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

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and brightness to the salad.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor with a bit more texture.

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

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of seasoning.

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

• To store your green bean salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days. The green beans might lose a bit of their crispness over time, but the flavors will meld beautifully.
• If you plan to make the salad ahead of time, consider storing the dressing separately. Combine the olive oil, lemon juice, dijon mustard, and garlic in a small jar or container. When ready to serve, simply pour the dressing over the salad and toss to coat.
• For freezing, it's best to freeze the green beans separately. Blanch them by boiling for 2-3 minutes, then immediately transfer to an ice bath to stop the cooking process. Drain and pat dry before placing them in a freezer-safe bag or container. They can be frozen for up to 3 months.
• When you're ready to use the frozen green beans, thaw them in the refrigerator overnight. Once thawed, combine with fresh cherry tomatoes and red onion, and prepare the dressing as usual.
• Note that freezing may alter the texture of the green beans, making them slightly softer. However, the flavors will still be delightful and the salad will be a refreshing treat.

• For a quick and easy method, use the microwave. Place the green bean salad in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a splash of olive oil and toss in the green bean salad. Stir occasionally and heat for about 3-5 minutes until warmed through.

• For a more gentle reheating, use the oven. Preheat the oven to 350°F (175°C). Spread the green bean salad evenly on a baking sheet. Cover with aluminum foil to prevent drying out and bake for about 10 minutes, or until heated through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the green bean salad in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• For a refreshing twist, consider serving the green bean salad cold. Simply remove it from the refrigerator and let it sit at room temperature for about 15-20 minutes before serving. This allows the flavors to meld and the salad to lose its chill without reheating.

• 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, lemon juice, dijon mustard, garlic, 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 and preparing the vegetables.

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

• Measuring spoons: Used to measure the lemon juice, dijon mustard, salt, and pepper.

• Garlic press: Handy for mincing the garlic clove efficiently.

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

Blanch in advance: Cook and cool the green beans ahead of time, then store them in the fridge until ready to use.

Pre-slice vegetables: Slice the red onion and halve the cherry tomatoes in advance to save prep time.

Make dressing ahead: Whisk together the olive oil, lemon juice, dijon mustard, and garlic beforehand and store in a sealed container.

Use a salad spinner: Quickly dry the green beans after rinsing to avoid excess water in your salad.

Batch cooking: Double the recipe and store leftovers for quick meals throughout the week.