Italian Green Bean Salad

5 from 2 votes

An easy side dish to add to any barbecue. Italian Green Bean Salad is blanched green beans marinated in olive oil, lemon, and garlic, topped with slivered almonds, and served cold!

Prep Time25

Cook Time5

Total Time30

Course: Side Dish

Cuisine: American, Italian

Servings: servings

Calories: 105kcal

Author: Vincent DelGiudice

Cost: $10

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.

Nutrition