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    Home » Recipes

    Mediterranean Vegan Green Bean Salad

    By: Amy Katz · Published: Jul 1, 2019 · Last modified: Sep 15, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print Recipe
    Special diet: gluten-free, nut-free, soy-free, vegan
    Images of green bean and cherry tomato salad in a bowl and on a plate with other salads

    Featuring cherry tomatoes and a quick Mediterranean cilantro sauce, this mouthwatering Vegan Green Bean Salad is easy to make in 20 minutes.

    Bowl of green beans salad with cherry tomatoes topped with cilantro sauce

    Sometimes all you need are some fresh herbs and spices to bring out the natural flavor of fresh seasonal vegetables. This vegan salad takes green beans and tomatoes to another level by adding a simple dressing you can make in minutes in a food processor.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Serving suggestions
    • Storing
    • FAQ
    • More green bean recipes
    • 📋 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • It's super flavorful yet only requires 6 ingredients (plus salt and pepper).
    • You can make it in under 30 minutes.
    • It pairs well with everything from sandwiches and burgers to pasta and other cold salads.

    Ingredients

    The list of ingredients you will need is relatively short. Besides fresh green beans and cherry tomatoes, you will need the following for the dressing:

    • Fresh garlic
    • Fresh cilantro: If you're someone who doesn't care for cilantro, don't worry. You can use fresh parsley or basil instead.
    • Lemon juice: A little acid livens up the sauce.
    • Olive oil: Use the best quality extra virgin olive oil you can, but you don't need to spend a lot. Costco's Kirkland brand organic EVOO is highly rated and a staple in my kitchen.
    • Salt and pepper: Start with a little, then taste and add more, if needed.

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Instructions

    Collage of two images showing how to blanch the green beans

    Trim and blanch

    Blanching, or lightly cooking the beans, is a great way to ensure they stay bright green and crisp. No one wants soggy gray beans in their salad.

    First line up the green beans up on a cutting board and trim the stem ends. Then prepare an ice bath by placing cold water and ice cubes in a large bowl and set aside. Now you're ready to blanch the beans:

    1. In a large pan, bring 1 to 2 inches of water to a boil. You want enough water to just cover the beans. Add the whole trimmed green beans to the pot. Allow them to cook for about 2 minutes until they are bright green. Do not overcook the beans.
    2. Quickly remove the beans from the water with kitchen tongs and place them in the ice bath to stop the cooking. Allow them to cool completely before making the salad.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    Making the cilantro sauce in a food processor

    Cilantro sauce

    What makes this vegan green bean salad really special is the flavorful cilantro sauce. It's made like pesto in a food processor, but with cilantro instead of basil.

    Place the ingredients in the bowl of the food processor. Pulse until a sauce is formed, scraping down the sides of the bowl, as necessary. You should still be able to see small bits of herbs in the sauce.

    Making the salad

    Slice the cooled beans into 1 to 2 inch pieces. Then add them to a large bowl with the cherry tomatoes and cilantro sauce, toss well, and serve.

    Variations

    Change up your salad by adding fresh corn, olives, or walnuts. The sauce can also be served on rice, pasta, or other vegetables.

    Serving suggestions

    Plate of potato salad, cannellini bean salad, and Mediterranean green bean salad

    This Mediterranean green bean salad works well with both hot and cold dishes. You can enjoy it with pasta and warm bread. (I recommend Bread SRSLY gluten-free vegan sourdough from San Francisco which I like to order online and keep in the freezer.)

    Or try it with your favorite summer grilling recipes at picnics and potlucks. I also like to make it a meal with other salads like the Greek Vegan Potato Salad and Mediterranean Cannellini Bean Salad shown below.

    Storing

    Leftover salad can be covered and refrigerated for up to 3 days. I do not recommend freezing it.

    FAQ

    What is the difference between green beans and string beans?

    Nothing! Green beans, string beans, and snap beans are all one in the same.

    Is coriander and cilantro the same thing?

    In the United States, the leaves and stems of the coriander plant are called cilantro, and the seeds are called coriander. In other countries, they are called coriander and coriander seeds, respectively.

    What can you use instead of cilantro?

    If you don't care for it, or it's unavailable, you can substitute fresh parsley or basil for the cilantro, or a combination of the two.

    Can I use dried coriander instead of fresh cilantro?

    The dried herb is not a good substitute for fresh. Not only is the texture different, it loses some of its flavor when it's dried.

    More green bean recipes

    Looking for more ways to enjoy green beans? Try some of these vegan Mediterranean diet favorites:

    • Sauteed Green Beans with Mushrooms
    • Easy Air Fryer Green Beans
    • Vegan Green Bean Curry
    • Mediterranean Green Beans and Tomatoes

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Bowl of green bean and tomato salad

    Mediterranean Vegan Green Bean Salad

    Featuring cherry tomatoes and a quick Mediterranean cilantro sauce, this mouthwatering vegan green bean salad is easy to make in 20 minutes.
    5 from 4 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Salad, Side Dish
    Cuisine: Mediterranean
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 163kcal
    Author: Amy Katz

    Equipment

    • Tomato Knife
    • kitchen tongs
    • Food Processor

    Ingredients

    For the Salad:

    • 1 pound fresh green beans
    • 1 cup cherry tomatoes, halved or quartered

    For the Cilantro Sauce:

    • 1 clove garlic, minced
    • 1 bunch cilantro
    • 2 teaspoons lemon juice
    • ¼ cup olive oil
    • salt and pepper, to taste
    US Customary - Metric
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    Instructions

    • Line the green beans up on a cutting board and trim the stem end.
    • Prepare an ice bath by placing cold water and ice cubes in a large bowl. Set aside.
    • In a large pan, bring 1-2 inches of water to a boil. Add the whole trimmed green beans to the pot. Allow to cook for about 2 minutes until they are bright green. Do not overcook the beans.
    • Quickly remove the beans from the water with kitchen tongs and place them in the ice bath to stop the cooking. Allow them to cool completely.
    • Slice the cooled beans into 1-2 inch pieces. Place them in a salad bowl along with the cherry tomatoes.
    • Prepare the sauce by placing the Cilantro Sauce ingredients in the bowl of a food processor. Pulse until a sauce is formed, scraping down the sides of the bowl, as necessary. You should still be able to see small bits of cilantro leaves in the sauce. Taste and add salt and pepper, if needed.
    • Add the sauce to the green beans and tomatoes and toss well to coat. Serve immediately or cover and refrigerate for later.

    Notes

    Substitutions:
    If you don't care for cilantro, you can use either parsley, basil, or a combination of the two for the sauce.
    Variations:
    Change up your salad by adding fresh corn, olives, or walnuts. The sauce can also be served on rice, pasta, or other vegetables.
    Storing:
    This salad can be covered and refrigerated for up to 3 days. 
     
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    Nutrition

    Calories: 163kcal | Carbohydrates: 10g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 12mg | Potassium: 337mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1100IU | Vitamin C: 24mg | Calcium: 49mg | Iron: 2mg

    Nutritional information is an estimation only.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    « Mediterranean Cannellini Bean Salad
    Grain Salad with Orange, Carrots, and Basil »

    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made this
    1. Natasha

      November 24, 2020 at 7:33 pm

      5 stars
      My new favorite way to make bean greens, thank you!! 🙂

      Reply
      • Amy Katz

        November 24, 2020 at 7:44 pm

        I'm so happy you are enjoying it, Natasha!

        Reply
      • Stephanie

        January 19, 2022 at 8:08 am

        5 stars
        This was so bright, beautiful and delicious! (Even in the middle of winter!☺️)
        The only tiny change I made was to add nutritional yeast to the pesto. Thank you for another amazing recipe Amy! You inspire me.

        Reply
        • Amy Katz

          January 19, 2022 at 2:53 pm

          Thank you so much, Stephanie! Adding nooch is such a great idea. 🙂

          Reply
    2. Becks

      March 10, 2020 at 2:41 pm

      5 stars
      Love this salad. Such fresh flavours and so easy. It has become a favourite.

      Reply
      • Amy Katz

        March 10, 2020 at 4:39 pm

        Thank you so much!

        Reply
    3. Tapelsinka

      September 05, 2019 at 6:15 pm

      5 stars
      Incredible! Made thisweekt and absolutely loved it – it was so fresh, easy to prepare, and satisfying. This one is definitely going into my weekly rotation.

      Reply
      • Amy Katz

        September 06, 2019 at 9:05 am

        I'm so happy you enjoyed it!

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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