Cold Green Bean Salad Recipe

Green beans: Fresh and trimmed, these are the main component of the salad, providing a crisp texture.

Cherry tomatoes: Halved, they add sweetness and a pop of color.

Red onion: Thinly sliced, it brings a sharp, tangy flavor that complements the other ingredients.

Olive oil: Used in the dressing, it adds richness and helps to meld the flavors together.

Red wine vinegar: This gives the dressing its tangy kick, balancing the sweetness of the tomatoes.

Garlic: Minced, it adds a pungent, aromatic depth to the dressing.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a hint of heat and complexity to the dressing.

Blanching the green beans in boiling water and then immediately rinsing them under cold water is a technique known as 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 step not only stops the cooking process but also enhances the overall presentation and texture of your cold green bean salad.

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

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and sweetness, making them a perfect alternative.

• thinly sliced red onion - Substitute with shallots: Shallots offer a milder flavor and can add a subtle sweetness to the salad.

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

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy flavor and can add a slight fruity note.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent and more evenly distributed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral profile.

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

• To store the cold green bean salad, transfer it to an airtight container. Ensure the lid is tightly sealed to maintain freshness.
• Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days.
• If you plan to enjoy the salad later, give it a good toss before serving to redistribute the dressing and ensure even flavor.
• For freezing, it’s best to avoid freezing the entire salad as the cherry tomatoes and red onion may become mushy. Instead, freeze only the green beans.
• To freeze the green beans, first blanch them by boiling for 3-5 minutes, then immediately transfer to an ice bath to stop the cooking process.
• Once cooled, drain the green beans thoroughly and pat them dry with a paper towel.
• Spread the green beans in a single layer on a baking sheet and place in the freezer until they are solid. This prevents them from sticking together.
• Transfer the frozen green beans to a freezer-safe bag or container, removing as much air as possible before sealing.
• Label the container with the date and store in the freezer for up to 3 months.
• When ready to use, thaw the green beans in the refrigerator overnight. Combine with fresh cherry tomatoes and red onion, and prepare the dressing as per the recipe instructions.

• For a quick and easy method, place the green bean salad in a microwave-safe dish. Cover it loosely with a microwave-safe lid or plastic wrap. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming. Be cautious not to overheat, as the green beans can become mushy.

• If you prefer a more even and gentle reheating, use a skillet. Add a small amount of olive oil to the pan and heat over medium-low heat. Add the green bean salad and stir occasionally for about 3-5 minutes until warmed through. This method helps maintain the crispness of the vegetables.

• For those who enjoy a bit of a roasted flavor, preheat your oven to 350°F (175°C). Spread the green bean salad on a baking sheet in a single layer. Cover with aluminum foil to prevent drying out. Bake for about 10 minutes, or until heated through. This method can add a delightful depth of flavor to the salad.

• If you have an air fryer, preheat it to 350°F (175°C). Place the green bean salad in the basket and heat for 3-5 minutes, shaking the basket halfway through. This method can give a slight crisp to the green beans while keeping the salad warm.

• For a steaming method, place the green bean salad in a heatproof bowl. Set up a steamer basket over a pot of simmering water. Cover and steam for about 5 minutes, or until the salad is heated through. This method helps retain the freshness and crispness of the vegetables.

• Pot: Used to bring water to a boil for cooking the green beans until they are tender-crisp.

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

• Large 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, salt, and black pepper to create 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 and stable surface for preparing the vegetables.

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

• Measuring spoons: Essential for measuring the red wine vinegar, minced garlic, salt, and black pepper precisely.

• Tongs: Useful for tossing the vegetables with the dressing to ensure they are evenly coated.

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 store them in airtight containers.

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

Use a salad spinner: After rinsing the green beans, use a salad spinner to quickly dry them, ensuring they are ready to mix with other ingredients.