Green Bean Salad is bursting with fresh Mediterranean flavors. This easy vegan recipe combines cherry tomatoes and a quick cilantro sauce. Enjoy this starter or side with all your summer favorites.
Green beans have become one of my favorite vegetables.
When I was a kid, I remember eating canned string beans and not loving them.
But the fresh ones are a whole different story.
They are a very versatile veggie since they can be paired with all sorts of flavors.
Some of my favorite recipes include Italian Green Beans with Tomatoes and Garlic, Sauteed Green Beans with Mushrooms, and Asian-Inspired Air Fryer Green Beans.
However, as with most vegetables, preparation is key.
Fortunately, it’s easy to make perfect green beans every time with a very simple method which we’ll use for this green bean salad recipe.
I’ll show you how.
Frequently Asked Questions
Before we get to the easy green bean salad recipe, allow me to quickly answer a few questions I’ve received about the main ingredient of the dish.
What do green beans do for your body?
Green beans are very nutritious.
They are high in vitamins K, A, and C, and folic acid.
In addition, they are high in fiber, making you feel fuller longer, which may help with weight control.
How many types of green beans are there?
Green beans are classified as either bush or pole beans, and there are over 100 types.
You can learn more in the article Mr. Green Beans from The National Gardening Association.
What is the difference between green beans and string beans?
Nothing!
Green beans, string beans, and snap beans are all one in the same.
So feel free to call this green bean salad a string bean salad or snap bean salad.
How to trim and blanch green beans
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.
- Line the green beans up on a cutting board and trim the stem ends.
- Prepare an ice bath by placing cold water and ice cubes in a large bowl. Set aside.
- 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.
- 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.
- For this recipe, we’ll then slice the cooled beans into 1 to 2 inch pieces.
After the beans are cooked and sliced, it’s time to add them to a bowl with the cherry tomatoes and make the delicious cilantro sauce for the Green Bean Salad.
Cilantro Sauce
What makes this Mediterranean green bean salad really special is the flavorful cilantro sauce.
One of the wonderful things about following a plant-based Mediterranean diet is that you don’t need much more than olive oil and some fresh herbs and spices to take your food to the next level.
This sauce is made like a pesto in a food processor, but with cilantro instead of basil.
Here’s what you’ll need:
- Fresh garlic: Not only does a little raw garlic provide a big boost of flavor, according to the Cleveland Clinic’s 6 Surprising Ways Garlic Boosts Your Health, both raw and cooked garlic may kill cancer cells.
- Fresh cilantro: If you’re someone who doesn’t care for cilantro, don’t worry. You can use fresh parsley 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.
Once you’ve gathered your ingredients, prepare the sauce by placing everything 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 herbs in the sauce, like you would with a pesto sauce.
What to serve with Green Bean Salad
During the summer when it’s too hot to eat a warm dinner, I could almost eat a whole bowl of this green bean salad with tomatoes as my meal.
But ideally I like to serve this salad with pasta or some crusty bread.
And I love turning it into a trio with Greek Potato Salad and Cannellini Bean Salad, as shown in the photo above.
It’s also wonderful as a BBQ side with grilled corn on the cob and veggie burgers.
The possibilities are endless!
Green Bean Salad Recipe
This salad makes about 4 servings.
You can make it in advance and cover and refrigerate it for later. It will keep for a few days.
For variations, try adding fresh corn, olives, or walnuts.
The sauce can also be served on rice, pasta, or other vegetables.
If you love this recipe, please give it 5 stars!
Green Bean Salad
Recommended Equipment
Ingredients
- 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
- 1/4 cup olive oil
- salt and pepper to taste
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 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 a 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.
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