Italian Green Bean Salad Recipe
This Italian Green Bean Salad is the perfect side to any meal. Fresh green beans and tomatoes tossed in a flavorful vinaigrette.
Servings: 4
Calories: 273kcal
Ingredients
Green Bean Salad
- 1 lb Fresh green beans (haricot verts) cleaned and trimmed
- 1 pint Cherry tomatoes
- 1/2 Red onion thinly sliced
Vinaigrette
- 1/2 cup Extra virgin olive oil
- 1/4 cup Red wine vinegar
- 1 tbsp Italian seasoning
- 1/2 tsp Garlic powder or one minced clove of garlic
- 1/2 tsp Kosher salt or more to taste
- 1/4 tsp Black pepper or more to taste
Instructions
- In a measuring cup or small bowl whisk together the extra-virgin olive oil, red wine vinegar, Italian seasoning, garlic powder, kosher salt, and black pepper. Set aside to allow the flavors to combine.1/2 cup Extra virgin olive oil, 1/4 cup Red wine vinegar, 1 tbsp Italian seasoning, 1/2 tsp Garlic powder, 1/2 tsp Kosher salt, 1/4 tsp Black pepper
- Bring a large pot of water to a boil, and add salt. Add the green beans. Cook for 2-3 minutes until bright green and slightly tender.1 lb Fresh green beans (haricot verts)
- Immediately remove them to a large bowl of ice water. Once they are cooled, drain them, then pat them dry with paper towels.
- In a large mixing bowl, gently toss the green beans, tomatoes, and red onion. Drizzle the dressing over and carefully toss to coat evenly. Cover the bowl and refrigerate for at least 1-2 hours, stirring every 30 minutes.1 pint Cherry tomatoes, 1/2 Red onion
- Season to taste with additional salt and pepper if needed.
Notes
You want vibrant, crisp-tender green beans, not completely tender or soft.
Store in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 273kcal | Carbohydrates: 7g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 307mg | Potassium: 306mg | Fiber: 2g | Sugar: 4g | Vitamin A: 601IU | Vitamin C: 28mg | Calcium: 38mg | Iron: 2mg