Cold Green Bean Salad Recipe
This fresh green bean and tomato salad recipe is perfect for a summer main or side dish, complete with salami, cheese, and a vinaigrette dressing. And it takes just 15 minutes to make
Servings 8
Calories 314kcal
Equipment
Ingredients
- 1 1/2 lb fresh green beans
- 2 cups cherry tomatoes halved
- 1 cup black olives pitted, halved
- 1 medium red onion thinly sliced
- 1/2 lb Italian salami cut into strips
- 1 bunch parsley chopped
- 8 oz mini mozzarella balls
Dressing:
- 1/4 cups olive oil
- 2 tbsp white vinegar
- 1 clove garlic minced
- 1 tsp dry oregano
- 1 tsp fine salt
- 1/4 tsp ground pepper
Instructions
- First, let's prepare the fresh green beans. Rinse them in a colander under cool running water. Trim off the stems and cut them in half.
- To blanch the beans, bring a large pot of salted water to a boil. Once the water is boiling, carefully add your prepared beans into the pot. Cook for 1-2 minutes, or until the beans are crisp-tender and vibrant green.
- Have a bowl with ice and water next to the pot. As soon as the beans are done cooking, transfer them into the ice bowl to stop the cooking process. Let them chill for a couple of minutes, then drain well.
- Now let's make the dressing. In a small jar, add all the dressing ingredients and shake to emulsify.
- To complete the salad, prep the remaining ingredients. Halve the cherry tomatoes and pitted olives. Slice the red onion and cut the Italian salami into thin strips. Finely chop the parsley.
- Place all salad ingredients together into a large salad bowl. Drizzle with the dressing and toss to combine.
Video
Notes
- Make sure to have an ice bath ready before you add the green beans to the boiling water so you can stop the cooking process on time and avoid soggy, overcooked beans.
- Cutting the beans in half will shorten the cooking process, so keep a close eye on them!
- Be sure to cut the beans into equal sizes so they cook evenly.
- You can easily add different mix-in ingredients, such as artichoke hearts, chopped cucumbers, roasted red peppers, sun-dried tomatoes, or other herbs.
- This salad will stay fresh in the fridge for up to three days. It's great for meal prep!
Nutrition
Calories: 314kcal | Carbohydrates: 11g | Protein: 14g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 33mg | Sodium: 1229mg | Potassium: 440mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1440IU | Vitamin C: 29mg | Calcium: 168mg | Iron: 2mg