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
Scale
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.
