Vegan Spanish Green Bean Salad Recipe

Green beans: Fresh, trimmed green beans provide a crisp and tender base for the salad.

Cherry tomatoes: These add a burst of sweetness and juiciness to the dish.

Red onion: Thinly sliced for a sharp, tangy bite that complements the other ingredients.

Olive oil: A healthy fat that forms the base of the dressing, adding richness and smoothness.

Red wine vinegar: Provides acidity and tang to balance the flavors in the dressing.

Garlic: Minced to add a pungent, aromatic element to the dressing.

Smoked paprika: Adds a smoky depth of flavor that elevates the entire salad.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and complexity to the dressing.

When preparing the green beans, make sure to immediately plunge them into an ice bath after boiling. This technique, known as shocking, helps to preserve their vibrant green color and crisp texture.

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

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy flavor and acidity, making it a good alternative.

• smoked paprika - Substitute with regular paprika: Regular paprika can be used if smoked paprika is unavailable, though it will lack the smoky flavor. Add a drop of liquid smoke if desired.

• green beans - Substitute with asparagus: Asparagus has a similar texture and can be used as a crunchy, green vegetable in the salad.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and flavor, making them an excellent substitute.

• red onion - Substitute with shallots: Shallots have a milder flavor and can be used as a substitute for red onion in salads.

• garlic - Substitute with shallot: Shallots can provide a similar aromatic quality, though the flavor will be milder and slightly sweeter.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the salad.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, though it should be used sparingly to avoid overpowering the dish.

• For optimal freshness, store the green bean salad in an airtight container. Place it in the refrigerator and it will stay fresh for up to 3-4 days. The olive oil and red wine vinegar dressing helps to preserve the vegetables and maintain their crispness.

• If you plan to make the salad ahead of time, consider storing the dressing separately. This prevents the green beans and cherry tomatoes from becoming too soggy. Simply toss the dressing with the vegetables just before serving.

• To freeze the green bean salad, blanch the green beans as instructed, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry thoroughly. This step is crucial to maintain their texture.

• Place the blanched green beans in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together. Once frozen, transfer the green beans to a freezer-safe bag or container.

• The cherry tomatoes and red onion are best added fresh after thawing the green beans. Freezing these ingredients can alter their texture and flavor.

• When ready to serve, thaw the green beans in the refrigerator overnight. Combine with fresh cherry tomatoes and red onion, then toss with the dressing.

• For a quick refresh, you can lightly sauté the thawed green beans in a bit of olive oil before combining with the other ingredients. This can help revive their texture and enhance the overall flavor of the salad.

• For a quick and easy method, use the microwave. Place the green bean salad in a microwave-safe dish, cover it with a microwave-safe lid or plate, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.

• If you prefer a more even and gentle reheating, use the stovetop. Add a splash of olive oil to a skillet over medium heat. Add the green bean salad and sauté for 3-4 minutes, stirring occasionally, until warmed through.

• For a slightly different texture, try reheating in the oven. Preheat your oven to 350°F (175°C). Spread the green bean salad on a baking sheet and cover with aluminum foil. Bake for 10-15 minutes, or until heated through.

• To maintain the crispness of the green beans and cherry tomatoes, consider reheating the dressing separately. Warm the dressing in a small saucepan over low heat until just heated, then pour over the cold salad and toss to combine. This method keeps the vegetables from becoming too soft.

• If you have an air fryer, use it for a quick and crispy reheating option. Preheat the air fryer to 350°F (175°C). Place the green bean salad in the air fryer basket and heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

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

• Colander: Essential for draining the green beans after boiling and rinsing them under cold water.

• Large 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, garlic, smoked paprika, salt, and pepper for the dressing.

• Whisk: Helps in thoroughly mixing the dressing ingredients to ensure they are well combined.

• Knife: Necessary for trimming the green beans, halving the cherry tomatoes, and thinly slicing the red onion.

• Cutting board: Provides a safe surface for cutting and preparing the vegetables.

• Measuring spoons: Used to measure out the olive oil, red wine vinegar, and smoked paprika accurately.

• Serving bowl: For presenting the finished salad in an appealing manner.

• Tongs or salad servers: Useful for tossing the salad to coat the vegetables evenly with the dressing.

Blanch ahead: Blanch the green beans in advance and store them in the fridge to save time on the day of preparation.

Pre-slice vegetables: Slice the red onion and halve the cherry tomatoes the night before and keep them in airtight containers.

Make dressing early: Whisk together the olive oil, red wine vinegar, garlic, and smoked paprika ahead of time and store in a jar.

Use a salad spinner: Quickly dry the green beans after rinsing under cold water using a salad spinner to save time.