Italian Green Bean Salad
A light, zesty side dish made with crisp blanched green beans, juicy cherry tomatoes, and a garlicky lemon-Dijon dressing. Topped with slivered almonds for crunch, it's perfect for summer gatherings or make-ahead meals.
Servings 8 Servings
Calories 105kcal
Equipment
- Large pot
- Large bowl
- Small mixing bowl
- Whisk
- Cutting board
- Chef's Knife
- Measuring spoons
- Ice
Ingredients
Salad:
- 1 pound green beans trimmed and halved
- 1 cup cherry tomatoes halved
- ¼ cup slivered almonds
Dressing:
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice from 1 lemon
- 1 tablespoon Dijon mustard
- 3 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Blanch the green beans: Bring a large pot of water to a boil. Add the green beans and cook for 3 minutes. While they cook, fill a large bowl with ice and water. When the beans are done, transfer them to the ice bath and let sit for 5 minutes. Drain and pat dry.
- Make the dressing: In a small mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well combined.
- Assemble the salad: In a large mixing bowl, combine the blanched green beans and halved cherry tomatoes. Drizzle with the dressing and toss gently to coat.
- Add almonds and chill: Stir in the slivered almonds. Cover and refrigerate for at least 1 hour before serving.
Notes
- A well-iced water bath is key to stopping the cooking and locking in the green beans’ vibrant color and crisp texture.
- Mixing the garlic into the dressing takes the sharp edge off and lets the flavor mellow.
- Perfect for prepping ahead—this salad gets even better after chilling for a few hours.
Nutrition
Serving: 1Serving | Calories: 105kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 172mg | Potassium: 201mg | Fiber: 2g | Sugar: 3g | Vitamin A: 485IU | Vitamin C: 14mg | Calcium: 36mg | Iron: 1mg