If you are searching for a refreshing and vibrant dish that brings together crisp veggies with a zesty punch, this Green Bean Salad with Tomato, Red Onion, and Lemon-Dijon Dressing Recipe is exactly what you need. It balances the freshness of green beans with juicy tomatoes and the subtle bite of red onion, all elevated by a bright lemon-Dijon dressing that ties every flavor together perfectly. Light yet satisfying, this salad is a wonderful addition to any meal or a stand-alone treat that feels like a celebration of fresh, simple ingredients.
Ingredients You’ll Need
Every ingredient in this salad plays a starring role, combining to create a melody of textures and flavors that is both simple and spectacular. Freshness is key, and a few pantry staples bring it all together.
- Green beans (1 lb / 500g): Crisp and tender, they provide the main fresh, crunchy base of the salad.
- Tomato (1, diced): Adds juicy sweetness and vibrant color that livens up the dish visually and in taste.
- Red onion (1/4, finely diced): Offers a mild sharpness that contrasts delightfully with the other ingredients.
- Lemon juice (1 1/2 tbsp): Brings a bright acidity that keeps the salad refreshing; white wine vinegar can be a stand-in.
- Extra virgin olive oil (3-4 tbsp): Adds richness and smoothness, balancing the tartness.
- Dijon mustard (1 tsp): Provides a subtle heat and depth to the dressing.
- Garlic clove (1): Infuses a gentle punch of savory aroma to the dressing.
- Salt and pepper: Essential seasonings that enhance all the natural flavors.
- Finely chopped parsley (optional): Adds a fresh herbal note and lovely color contrast.
How to Make Green Bean Salad with Tomato, Red Onion, and Lemon-Dijon Dressing Recipe
Step 1: Prepare the Dressing
Start by combining lemon juice, extra virgin olive oil, Dijon mustard, garlic, salt, and pepper in a jar. Give it a good shake until everything emulsifies into a smooth dressing bursting with tangy, savory flavor. You can make this dressing ahead and keep it refrigerated for up to two days, but always bring it back to room temperature so it coats your salad beautifully.
Step 2: Blanch the Green Beans
Bring a large pot of salted water to a rolling boil, then toss in the trimmed green beans. Boil them exactly for 60 seconds—just enough to turn them tender-crisp and maintain their vibrant green color. Overcooking will dull the texture and flavor, so keep a close eye.
Step 3: Shock the Green Beans
Immediately drain the beans and plunge them into ice-cold water or under a cold tap. This quick chill halts the cooking process, preserving their beautiful color and satisfying crunch. After cooling, leave them in a colander to drain thoroughly so your salad doesn’t get soggy.
Step 4: Assemble the Salad
Place the blanched green beans on a serving plate. Scatter the diced tomato and finely diced red onion over the top, bringing pops of juicy sweetness and sharp depth. Drizzle generously with your lemon-Dijon dressing and sprinkle with finely chopped parsley if you like a fresh herbal brightness. Toss lightly if you prefer the flavors well combined or leave as is for a pretty presentation.
How to Serve Green Bean Salad with Tomato, Red Onion, and Lemon-Dijon Dressing Recipe
Garnishes
For a little extra flair, consider sprinkling some toasted almonds or pine nuts on top. They add a delightful crunch and toasty nuttiness that makes every bite more exciting. A little crumbled feta or goat cheese can also transform this salad into something creamy and indulgent without overwhelming the fresh ingredients.
Side Dishes
This salad pairs beautifully with grilled chicken or fish, making it a perfect summer lunch or light dinner. It’s also splendid alongside roasted potatoes or crusty bread to round out a meal that feels satisfying but not heavy.
Creative Ways to Present
Try layering this salad over a bed of mixed greens for a more substantial salad experience. Alternatively, you can serve it in individual clear glasses as a colorful appetizer or as part of a picnic spread where its freshness shines on a warm day.
Make Ahead and Storage
Storing Leftovers
Leftover salad should be kept refrigerated in an airtight container. It is best enjoyed within two days, as the fresh vegetables start to lose their crispness and the dressing can make the beans a bit soggy. To revive it, give the salad a quick toss with a splash of fresh lemon juice and olive oil before serving again.
Freezing
This salad is not suited for freezing due to the raw tomato and green beans, which lose their texture upon thawing. It’s best to enjoy it fresh for maximum crunch and flavor.
Reheating
This salad is designed to be served cold or at room temperature. If you want to warm it slightly, be aware that heat will soften the beans and change the fresh profile dramatically, so it’s generally recommended to eat it chilled.
FAQs
Can I use frozen green beans for this salad?
Fresh green beans are ideal for this recipe because their crispness is essential for the salad’s texture. However, if you’re using frozen, make sure to thaw and dry them thoroughly, then blanch them briefly to avoid sogginess.
What can I substitute for Dijon mustard?
If you don’t have Dijon mustard, a mild yellow mustard or even a teaspoon of honey mustard can work, though it will slightly change the flavor profile. The key is to maintain that mustard’s tang and slight heat component.
Is there a vegan version of the dressing?
The dressing in this recipe is naturally vegan since it contains no animal products, just lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper. It’s perfect for all dietary preferences.
Can I add other vegetables to this salad?
Absolutely! Sliced cucumbers, radishes, or bell peppers can add extra crunch and color. Just be sure to keep the proportions balanced so the green beans and dressing remain the stars.
How far in advance can I prepare this salad?
You can prepare the dressing up to two days ahead and keep refrigerated. The beans are best blanched the day of serving to keep their crispness, but you can trim and prep veggies a day ahead to save time on serving day.
Final Thoughts
You really can’t go wrong with this Green Bean Salad with Tomato, Red Onion, and Lemon-Dijon Dressing Recipe. It’s a bright, delicious celebration of fresh produce that’s both simple and sophisticated. Whether you serve it as a side or a light main, it’s sure to become a favorite go-to salad that you’ll want to make again and again. Give it a try and enjoy every vibrant, zesty bite!
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Green Bean Salad with Tomato, Red Onion, and Lemon-Dijon Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 5 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A refreshing and easy Green Bean Salad featuring crisp green beans, fresh tomatoes, and a zesty mustard-lemon dressing, perfect for a light side dish or healthy snack.
Ingredients
Vegetables
- 1 lb / 500g green beans, trimmed
- 1 tomato, diced
- 1/4 red onion, finely diced
Dressing
- 1 1/2 tbsp lemon juice (or white wine vinegar)
- 3 – 4 tbsp extra virgin olive oil (adjust to taste)
- 1 tsp Dijon mustard
- 1 garlic clove
- Salt and pepper, to taste
Garnish
- Finely chopped parsley (optional)
Instructions
- Make the Dressing: Combine the lemon juice (or white wine vinegar), extra virgin olive oil, Dijon mustard, minced garlic clove, salt, and pepper in a jar. Shake well until all ingredients are emulsified. Set aside or refrigerate up to 2 days, then bring to room temperature before using.
- Cook the Green Beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and return to a boil. Boil the beans for exactly 60 seconds to keep them crisp and bright green.
- Shock the Beans: Drain the beans and immediately plunge them into ice cold water or run under cold tap water to stop the cooking process. This helps preserve the vibrant color and crunch.
- Dry and Chill if Needed: If preparing ahead of time, leave the beans in a colander to drain and dry thoroughly before transferring to the refrigerator.
- Assemble and Serve: Arrange the green beans on a serving plate. Top with diced tomato and finely diced red onion. Drizzle the prepared dressing generously over the salad, and sprinkle with chopped parsley if using. Serve fresh and enjoy!
Notes
- Cooking green beans for only 1 minute ensures they remain crisp and retain their bright color.
- Dressing can be made up to 2 days ahead and refrigerated for convenience.
- Shocking the beans in cold water immediately after boiling stops them from overcooking.
- Optional parsley garnish adds a fresh herbal note to the salad.
- This salad is best served fresh but can be stored in the fridge for up to 1 day after assembling.
