Mediterranean Vegan Green Bean Salad

5 from 4 votes

Featuring cherry tomatoes and a quick Mediterranean cilantro sauce, this mouthwatering vegan green bean salad is easy to make in 20 minutes.

Prep Time15

Cook Time5

Total Time20

Course: Salad, Side Dish

Cuisine: Mediterranean

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 163kcal

Line the green beans up on a cutting board and trim the stem end.
1 pound fresh green beans
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. 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 or 2-inch pieces. Place them in a salad bowl along with the cherry tomatoes.
1 cup 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.
1 bunch cilantro, 1 clove garlic, ¼ cup extra virgin olive oil, 2 teaspoons lemon juice, salt and pepper
Add the sauce to the green beans and tomatoes and toss well to coat. Serve immediately or cover and refrigerate for later.

This salad can be refrigerated in an airtight container for up to 3 days.