Cold Green Bean Salad Recipe

Green beans: Fresh and trimmed, these provide the main crunch and base of the salad.

Cherry tomatoes: Halved for a burst of sweetness and color.

Red onion: Thinly sliced to add a sharp, tangy flavor.

Olive oil: Used in the dressing for a smooth and rich texture.

Red wine vinegar: Adds a tangy and slightly sweet flavor to the dressing.

Garlic: Minced to infuse the dressing with a robust flavor.

Salt: Enhances the overall taste of the salad.

Black pepper: Adds a hint of spice and depth to the dressing.

Blanching the green beans is a crucial step in this recipe. To ensure they remain vibrant green and retain their crisp texture, immediately transfer them to an ice bath after boiling. This stops the cooking process and helps maintain their freshness.

• trimmed green beans - Substitute with asparagus: Asparagus has a similar texture and can be blanched to maintain a crisp-tender bite, making it a great alternative.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them an excellent substitute.

• thinly sliced red onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor compared to red onions, which can be a pleasant variation.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor, making it a suitable replacement.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a tangy flavor that can mimic the acidity of red wine vinegar.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it is less pungent than fresh garlic.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also introduce a different flavor profile.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, which can add a unique twist to the salad.

• To store your cold green bean salad, place it in an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Keep the container in the refrigerator. The salad will stay fresh for up to 3-4 days, allowing you to enjoy its crisp and vibrant flavors over multiple meals.
• If you want to prepare the salad in advance, consider storing the dressing separately. This will keep the green beans and cherry tomatoes from becoming soggy. Simply toss the salad with the dressing just before serving.
• For freezing, it's best to avoid freezing the entire salad as the texture of the vegetables may change upon thawing. However, you can blanch and freeze the green beans separately.
  1. After blanching the green beans, spread them out on a baking sheet in a single layer and place them in the freezer until they are fully frozen.
  2. Once frozen, transfer the green beans to a freezer-safe bag or container. Label it with the date for easy reference.
  3. When ready to use, thaw the green beans in the refrigerator and then proceed with the recipe as usual, adding fresh cherry tomatoes and red onion.
• If you have leftover salad that you want to freeze, consider turning it into a vegetable soup. Simply blend the salad with some vegetable broth and freeze the soup in portions. This way, you can enjoy the flavors in a different form without compromising texture.

• Stovetop Sauté Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of olive oil to the skillet.
  3. Toss in the green beans and other vegetables.
  4. Sauté for 2-3 minutes, stirring occasionally, until warmed through but still crisp.

• Microwave Method:

  1. Place the cold green bean salad in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir halfway through to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the green bean salad on a baking sheet.
  3. Drizzle a bit more olive oil if desired.
  4. Bake for 5-7 minutes, stirring once, until heated through.

• Steam Method:

  1. Fill a pot with a small amount of water and bring to a simmer.
  2. Place the green bean salad in a steamer basket.
  3. Cover and steam for 2-3 minutes, until warmed but still crisp.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the green bean salad in the air fryer basket.
  3. Air fry for 3-4 minutes, shaking the basket halfway through for even heating.

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

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

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

• Small bowl: Ideal for whisking together the olive oil, red wine vinegar, garlic, salt, and black pepper to make the dressing.

• Whisk: Helps in thoroughly mixing the dressing ingredients.

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

• Measuring spoons: Used to measure the red wine vinegar, minced garlic, salt, and black pepper.

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

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

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

Make dressing early: Whisk together the olive oil, red wine vinegar, garlic, salt, and black pepper ahead of time and refrigerate.

Use a salad spinner: Quickly dry the green beans after rinsing them with a salad spinner to avoid excess moisture.