This Italian Green Bean Salad is a cold, make-ahead side with crisp and tender green beans, cherry tomatoes, and slivered almonds that can be prepared in less than 30 minutes. It's ideal for serving at barbecues and Summer dinners!
Looking for a more hearty salad? Try our Easy BBQ Chicken Salad or Grilled Shrimp Salad with Mango Lime Dressing
A Quick Look at The Recipe
- ✅Recipe Name: Italian Green Bean Salad
- ⏲️Ready in: 30 minutes
- 👪Makes: 6 servings
- 📋Main ingredients: Green beans, lemon garlic vinaigrette, and cherry tomatoes.
- ⭐Why You'll Love This Recipe: This is a delicious make-ahead cold green bean salad marinated in a bright citrus dressing, perfect to serve in the Spring and Summer.
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Why This Cold Green Bean Salad Works
When I'm grilling outside, there's nothing I hate more than having to run in and out of the house trying to prepare another food while I have something grilling. The grill is so hot, and things can cook so quickly, I want to be right in front of it to make sure what I'm doing doesn't get ruined.
Here's why this cold Italian green bean salad is perfect for the summer:
- It's made in less than 30 minutes
- The green beans are tender but still crisp because we blanch them, which means their texture will last longer.
- I can prep it a day or two in advance of eating, and it still tastes great, maybe even better after marinating.
- Easy for summer barbecues.
- More texture than classic green bean salads because of the slivered almonds.
My parents always used to make this Italian green bean salad in the summer. My dad's garden always had fresh green beans, and it was easy to serve them with a simple oil and lemon vinaigrette. I can prep it in the morning, and it's ready when I pull the main course off the grill, like my Grilled Stuffed Pork Chops or Grilled Lemon Pepper Chicken Thighs.
Ingredient Notes and Substitutions
- Green Beans- A lot of times, when I'm cooking green beans, I don't chop off the ends. When you're making a cold salad and the green beans will be crisp, I recommend chopping off the ends of the green beans for the best texture. You can easily substitute frozen green beans.
- Slivered Almonds- I love slivered almonds in this recipe because they add a crunchy texture to the salad. You can substitute pine nuts or chopped walnuts. The slivered almonds or nuts in the salad give it a more southern Italian vibe, even though this is more of an Italian-American dish.
- Cherry Tomatoes- I'm a huge anti-grape tomato guy. Team Cherry Tomato all the way. Especially in a recipe like this or a Creamy Cherry Tomato Risotto. The sweetness of the cherry tomato is the perfect match for the lemony dressing.
- Dijon- A little bit of Dijon goes a long way for the dressing. The Dijon gives the dressing a bit more volume and cling so that it really sticks to the green beans.
- Radishes- I use thinly sliced radishes instead of the usual red onions in a salad like this. Raw red onions have such a strong flavor. I think the milder radishes add a bit of color and flavor to the dish without overpowering it.
- Dressing- We use a simple lemon-garlic-dijon vinaigrette for the salad because it's simple and bright with fresh flavor. You can substitute different dressings like Lemon Basil Vinaigrette or make it creamy with a Traditional Caesar Dressing
*Please see recipe card below for more information about ingredients.
How to Make a Cold Italian Green Bean Salad
Step 1: Chop the ends off your green beans and halve them. Rinse them thoroughly. If you're using frozen green beans, you can skip this step.
Step 2: Combine olive oil, the juice from 1 lemon, Dijon mustard, garlic, salt, and pepper. Whisk together until opaque.
Step 3: Bring a large pot of water to a rolling boil. Salt the water. Drop your green beans in and boil for 3 minutes. Prepare a large bowl with ice water.
Step 4: Strain the green beans and place them in the bowl of ice. Stir well for 1-2 minutes and then remove them from the ice bath.
Step 5: Transfer the green beans to a bowl with the cherry tomatoes, radishes, and slivered almonds.
Step 6: Combine with the lemon dressing. Wrap and store in the fridge for at least 1 hour to marinate. Then serve cold!
Serve this marinated Italian green bean salad with a juicy Gorgonzola Grilled Chicken Burger or Cold Shrimp Salad on a sandwich!
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Pro-Tips
- When blanching green beans, make sure the bowl of ice has enough ice in it to chill the green beans fully. If the ice melts and the water gets warm, the green beans won't be as crisp.
- Strain and pat dry the green beans after giving them an ice bath. If they have a lot of water on them, it can make the dressing watery, and the green beans will be less crisp upon serving.
- Adjust the lemon juice to taste, as some lemons are juicier than others. Use about ¼ cup.
- Less garlic is more. I usually go for more garlic than the average person, but in a marinated salad, it's best to take it easy on the garlic because the flavor will intensify as it sits and marinates.
Serving Suggestions for a Cold Summer Salad
I love to serve this whenever I'm grilling. I can make it in advance, which is great for whenever I want to grill in the afternoon. It saves time, and I don't have to run in and out of the house trying to do 2 things at once.
- Try it with some of our grilled favorites like Italian Ring Sausage, Chicken Spiedini, or Italian Sausage and Peppers.
- Add it as a side to your burgers like Bacon Blue Cheeseburger, My Big Fat Greek Chicken Burger, or Goat Cheese Burger with Fig Jam.
- It's also a great side for seafood dishes like Lemon Garlic Broiled Flounder, Pistachio Crusted Fish, Baked Red Snapper, or Cast Iron Lemon Dill Salmon.
FAQs about Italian Green Bean Salad
Green bean salad is filled with green beans, cherry tomatoes, almonds, and an Italian dressing.
When blanching green beans, it's all about timing. Only have them in boiling water for 3 minutes max, and immediately transfer them to a bowl filled with ice. If all your ice melts in the 5 minutes they were in there, you didn't have enough ice. Make sure it's really cold water.
At least 1 hour to get it cold. But marinating overnight will only help to flavor the green beans even more.
For up to 4 days in the refrigerator in an airtight container.
You can add any fresh produce, whether it's peppers or red onion. You can also toss in fresh basil or little mozzarella pearls.
More Spring and Summer Side Dishes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
Italian Green Bean Salad
Equipment
- 1 large pot
- 1 large bowl
Ingredients
- 1 lb green beans, chopped
- ¼ cup extra virgin olive oil
- 1 lemon
- 1 tablespoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 3 radishes, thinly sliced
- clove garlic, minced
- ¼ cup slivered almonds
Instructions
- Chop the ends off your green beans and halve them. Bring a large pot of water to a rolling boil. Salt the water. Drop your green beans in and boil for 3 minutes. Prepare a large bowl with ice water. Strain the green beans and place them in the bowl of ice water. Stir them for 1-2 minutes and then remove them from the ice bath. Strain and pat them dry.
- Combine olive oil, the juice from 1 lemon, dijon mustard, minced garlic, salt, and pepper. Whisk together.
- Transfer the green beans to a bowl with the cherry tomatoes, radishes, and slivered onions. Combine with the dressing. Wrap and store in the fridge for at least 1 hour and serve.
Video
Notes
- When blanching green beans, make sure the bowl of ice has enough ice in it to chill the green beans fully. If the ice melts and the water gets warm, the green beans won't be as crisp.
- Strain and pat dry the green beans after giving them an ice bath. If they have a lot of water on them, it can make the dressing watery, and the green beans will be less crisp upon serving.
- Adjust the lemon juice to taste, as some lemons are juicier than others. Use about ¼ cup.
- Less garlic is more. I usually go for more garlic than the average person, but in a marinated salad, it's best to take it easy on the garlic because the flavor will intensify as it sits and marinates.
Michael says
You mention 3 cloves of garlic in the recipe but I can’t find where you used it. I assume it goes in the dressing?
Cheers,, Michael
Vincent DelGiudice says
Yes, You are right, it should now be in the dressing step.
elaine says
just an amazing way to serve green on a hot summer day
Vinny says
This cold green bean salad is delicious and easy make ahead recipe for a bbq or lunch!
Judy says
Wondering if I can make this Italian bean salad a day ahead?
Vinny says
Yes, Absolutely