Cold Green Bean Salad Recipe

Green beans: Fresh, trimmed green beans are the star of this salad, offering a crisp texture and vibrant color.

Cherry tomatoes: These small, sweet tomatoes add a burst of juiciness and a pop of color to the salad.

Red onion: Thinly sliced red onion provides a sharp, tangy contrast to the other ingredients.

Olive oil: A high-quality olive oil forms the base of the dressing, adding richness and depth.

Lemon juice: Freshly squeezed lemon juice adds a bright, zesty flavor to the dressing.

Dijon mustard: This mustard adds a subtle kick and helps emulsify the dressing.

Garlic: Minced garlic infuses the dressing with a robust, aromatic flavor.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a touch of heat and balances the flavors in the salad.

Blanching the green beans in boiling water and then immediately rinsing them under cold water is a technique called shocking. This process helps to preserve the vibrant green color and crisp texture of the beans. Make sure to have a bowl of ice water ready to quickly cool the beans after boiling. This will stop the cooking process instantly and prevent the beans from becoming overcooked and mushy.

• olive oil - Substitute with avocado oil: Avocado oil has a similar mild flavor and high smoke point, making it a great alternative for dressings and salads.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, which can brighten up the salad just like lemon juice.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and can add a nice texture to the dressing.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it is less pungent and more convenient to use.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the salad.

• pepper - Substitute with crushed red pepper flakes: Crushed red pepper flakes can add a bit of heat and a different kind of spiciness to the salad.

• Ensure the green beans are completely cooled before storing to maintain their crisp texture.
• Transfer the cold green bean salad to an airtight container to keep it fresh and prevent any unwanted odors from seeping in.
• Store the salad in the refrigerator for up to 3-4 days. The lemon juice and dijon mustard in the dressing act as natural preservatives, helping to maintain the salad's flavor.
• If you plan to freeze the salad, it's best to do so without the dressing. The olive oil and lemon juice can separate and alter the texture upon thawing.
• To freeze, place the green beans, cherry tomatoes, and red onion in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to serve, thaw the salad in the refrigerator overnight. Prepare the dressing fresh and toss it with the thawed vegetables for the best taste and texture.
• For added crunch, consider adding fresh cherry tomatoes and red onion after thawing, as freezing can sometimes soften these ingredients.
• Avoid freezing the salad for more than 1-2 months to ensure the best quality and flavor.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a splash of olive oil to the pan.
  3. Toss in the green beans and cherry tomatoes.
  4. Stir occasionally for about 3-5 minutes until warmed through.
  5. Add the red onion in the last minute to keep it slightly crisp.

• Microwave Method:

  1. Place the green bean salad in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir halfway through to ensure even heating.
  5. Check the temperature and heat for an additional 30 seconds if necessary.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Spread the green bean salad evenly on a baking sheet.
  3. Drizzle with a bit more olive oil if desired.
  4. Bake for about 10 minutes, stirring halfway through.
  5. Remove from the oven once the salad is heated through but still retains some crunch.

• Steaming Method:

  1. Place a steamer basket over a pot of simmering water.
  2. Add the green bean salad to the basket.
  3. Cover and steam for about 3-4 minutes.
  4. Remove from the steamer and serve immediately.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the green bean salad in a vacuum-sealed bag.
  3. Submerge the bag in the water bath for about 20 minutes.
  4. Remove from the bag and serve warm.

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

• Colander: Essential for draining the green beans after boiling.

• Large bowl: Used to combine the green beans, cherry tomatoes, and red onion.

• Small bowl: Used to whisk together the olive oil, lemon juice, dijon mustard, and minced garlic for the dressing.

• Whisk: Helps in mixing the dressing ingredients thoroughly.

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

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

• Measuring cups: Used to measure the cherry tomatoes and olive oil accurately.

• Measuring spoons: Used to measure the lemon juice, dijon mustard, and minced garlic precisely.

• Tongs: Useful for tossing the salad to ensure the dressing coats all the ingredients evenly.

Blanch in advance: Cook and cool the green beans ahead of time. Store them in the fridge until ready to use.

Pre-slice vegetables: Slice the red onion and halve the cherry tomatoes in advance. Keep them in airtight containers.

Make the dressing: Whisk together the olive oil, lemon juice, dijon mustard, and minced garlic ahead of time. Store in the fridge.

Use a salad spinner: Quickly dry the green beans after rinsing to avoid a watery salad.

Combine last minute: Keep all components separate until just before serving to maintain freshness.