Cold Green Bean Salad Recipe

Green beans: Fresh and crisp, these form the base of the salad.

Cherry tomatoes: Provide a burst of sweetness and color.

Red onion: Adds a sharp, tangy flavor.

Olive oil: The base of the dressing, offering a rich, smooth texture.

Red wine vinegar: Adds acidity and tang to the dressing.

Dijon mustard: Brings a subtle heat and depth to the dressing.

Garlic: Infuses the dressing with a robust, aromatic flavor.

Salt: Enhances all the flavors in the salad.

Black pepper: Adds a hint of spice and complexity.

Blanching the green beans is a crucial step to maintain their vibrant color and crisp texture. Make sure to immediately transfer the beans to an ice bath after boiling. This stops the cooking process and helps preserve their bright green hue and crunchiness.

• green beans - Substitute with asparagus: Asparagus has a similar texture and can be blanched to maintain its crispness, making it a good alternative in salads.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them an excellent substitute.

• red onion - Substitute with shallots: Shallots have a milder flavor and a slight sweetness, which can complement the salad well.

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

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can add a slightly fruity note to the salad.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor but with a bit more texture, adding an interesting element to the dressing.

• garlic - Substitute with shallot: Shallots can provide a milder, sweeter flavor that complements the other ingredients without overpowering them.

• salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a subtle complexity to the salad.

• To store your cold green bean salad, place it in an airtight container. This helps maintain the freshness and prevents any unwanted odors from seeping in.
• Ensure the green beans are completely dry before storing to avoid excess moisture, which can make the salad soggy.
• Keep the salad in the refrigerator. It will stay fresh for up to 3-4 days. This is perfect for meal prep or enjoying leftovers.
• If you plan to store the salad for more than a day, consider keeping the dressing separate. This prevents the vegetables from becoming too soft. Simply add the dressing before serving.
• For freezing, it's best to freeze the green beans separately. Blanch them first by boiling for 2-3 minutes, then immediately plunging into ice water. This preserves their vibrant color and crisp texture.
• Once blanched, pat the green beans dry and spread them out on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container.
• When ready to use, thaw the green beans in the refrigerator overnight. Combine with fresh cherry tomatoes and red onion, and add the dressing just before serving.
• Note that while green beans freeze well, the cherry tomatoes and red onion are best used fresh to maintain their texture and flavor.

• If you prefer your green beans warm, you can gently reheat the salad in a skillet over medium heat. Add a splash of olive oil to the pan and toss the salad for about 2-3 minutes until it’s just warmed through. Be careful not to overcook the cherry tomatoes and red onion to maintain their fresh texture.

• Another method is to use the microwave. Place the cold green bean salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on medium power for 1-2 minutes, stirring halfway through to ensure even heating. This method is quick but be cautious not to overheat, as it can make the green beans mushy.

• For a more gentle reheating method, you can use a steamer. Place the salad in a heatproof dish and set it in a steamer basket over simmering water. Cover and steam for about 3-5 minutes until the green beans are warmed through. This method helps retain the salad’s crispness and vibrant colors.

• If you have an oven, preheat it to 350°F (175°C). Spread the cold green bean salad evenly on a baking sheet. Cover with aluminum foil to prevent drying out and bake for about 10 minutes, or until the salad is warmed to your liking. This method is great for reheating larger portions evenly.

• Pot: Used to bring salted water to a boil for cooking the green beans.

• Colander: Essential for draining the green beans after boiling.

• Mixing bowl: Needed to combine the green beans, cherry tomatoes, and red onion.

• Small bowl: Used to whisk together the olive oil, red wine vinegar, dijon mustard, garlic, salt, and black pepper for the dressing.

• Whisk: Helps in thoroughly mixing the dressing ingredients.

• Knife: Necessary for trimming and cutting 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.

• Measuring spoons: Needed for accurately measuring the red wine vinegar, dijon mustard, salt, and black pepper.

• Garlic press: Handy for mincing the garlic clove.

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

Blanch in advance: Blanch the green beans ahead of time and store them in the fridge. This will save you time when assembling the salad.

Pre-slice vegetables: Slice the red onion and halve the cherry tomatoes in advance. Store them in airtight containers to keep them fresh.

Make the dressing ahead: Whisk together the olive oil, red wine vinegar, dijon mustard, and garlic beforehand. Store it in a jar and shake well before using.

Use a salad spinner: After rinsing the green beans, use a salad spinner to quickly dry them, ensuring the dressing sticks better.