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–+ servings
green bean and tomato salad with red onion and lemon dressing

Green Bean Salad

A fresh and crisp green bean salad made with tender green beans, diced tomato, red onion, parsley, and a bright lemon Dijon dressing. Serve it chilled or at room temperature as an easy side dish.
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Prep Time 15 minutes
Cook Time 5 minutes
rest time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American, Mediterranean-inspired
Calories: 154
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • Salad
  • 1 lb green beans 500 g, trimmed
  • 1 tomato diced
  • 1/4 red onion finely diced
  • Dressing
  • 1 1/2 tablespoons lemon juice or white wine vinegar
  • 3 to 4 tablespoons extra virgin olive oil adjust to taste
  • 1 teaspoon Dijon mustard
  • 1 garlic clove minced
  • Salt and pepper to taste
  • Garnish
  • Finely chopped parsley

Equipment

  • Large pot
  • Colander
  • Knife
  • Cutting board
  • Small jar or mixing bowl
  • Whisk
  • Serving plate

Method
 

  1. Trim the green beans and cut them into shorter pieces if desired.
  2. Bring a large pot of salted water to a boil.
  3. Add the green beans and cook for 3 to 5 minutes, or until bright green and crisp-tender.
  4. Drain the green beans and pat them dry with a clean kitchen towel.
  5. In a small jar or bowl, add the lemon juice, extra virgin olive oil, Dijon mustard, minced garlic, salt, and pepper.
  6. Shake or whisk until the dressing is combined and slightly thickened.
  7. Arrange the green beans on a serving plate or add them to a bowl.
  8. Top with the diced tomato and finely diced red onion.
  9. Pour the dressing over the salad.
  10. Garnish with finely chopped parsley and serve.

Nutrition

Calories: 154kcalCarbohydrates: 12gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 235mgPotassium: 390mgFiber: 5gSugar: 5gVitamin A: 390IUVitamin C: 24mgCalcium: 55mgIron: 2mg

Notes

  • Cook the green beans only until crisp-tender so they stay bright and fresh.
  • Pat the green beans dry before adding the dressing.
  • Use fresh lemon juice for the best flavor.
  • White wine vinegar can replace lemon juice.
  • Soak the diced red onion in cold water for a milder flavor.
  • Add feta, olives, or toasted nuts for a different version.
  • This salad does not freeze well.
  • Store leftovers in the refrigerator for up to 3 days.

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