Easy Cold Green Bean Salad Recipe
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This cold green bean salad features green beans, peas, squash, and walnuts tossed in a balsamic dressing. It’s the perfect side dish you can make ahead!
Light but satisfying, this summer green bean salad is a simple and delicious side dish you’ll crave year-round.
If you think salads are boring, this chilled vegan salad recipe will change your mind.
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Speaking of green beans, you have to try Mom’s green bean casserole and vegan green casserole! They’re perfect for the holidays and beyond.
Why You’ll Love This Cold Green Bean Salad Recipe
- This summer green bean salad recipe is quick and easy! The only parts that require some effort are slicing the veggies and cooking the beans.
- This vegan green bean salad is perfect for making ahead. Letting it sit in the fridge overnight will intensify the flavors and help them meld together!
- This cold green bean salad is adaptable to your personal preference! You can customize the dressing, add fresh herbs and vegetables, or pair the flavorful side salad with various dishes.
Ingredients And Substitutions
Green beans – Fresh beans are best for this chilled green bean salad. Look for long, firm ones!
Extra virgin olive oil – Gives the dressing body and richness.
White balsamic vinegar – You can also use apple cider vinegar.
Dijon mustard – Adds a sharp flavor and creaminess to the dressing.
Garlic – The dressing for this green beans and black eyed peas salad will also be perfect with minced shallots instead of garlic.
Sea salt and black pepper – Additional seasonings for the dressing.
Mixed greens – You can use greens like lettuce, kale, spinach, or arugula in this fresh salad recipe.
Black-eyed peas – Make the cold green bean salad extra hearty.
Yellow summer squash – Use thin slices for the best texture in the salad!
Lemon – Adds zing to the chilled green bean salad.
Tips For Making This Recipe
Do Not Overcook the Green Beans
The green beans are done once they’re crisp-tender and bright green. You can check on them after 2 minutes, then extend the cooking time as needed. Then, don’t forget to stop the cooking process and immerse them in an ice-water bath.
Dress Up the Salad
You can add juicy tomatoes to this cold green bean salad before serving! The beautiful salad is also delicious with chickpeas for added protein and herbs like tarragon and basil for a flavor boost.
Make-Ahead Tips
If you want to save time, toss the summer green bean salad with its dressing and store it in the fridge overnight for serving the next day. Allowing it to marinade in the fridge will also help the flavors develop.
Summer Green Bean Salad Recipe FAQs
How do you trim green beans for this cold green bean salad?
Line up the tips of the green beans as evenly as possible on the cutting board. Then, cut off the tips in one go, flip the beans, and cut the tips on the other side.
Can you use frozen green beans for this green bean salad recipe?
You can use frozen green beans in this cold green bean salad—you also don’t need to thaw them!
What to serve with fresh green bean salad?
Serve this delicious side dish with vegan meatloaf, vegan roast, or vegan mac and cheese!
How do you store leftover green bean salad?
You can keep the leftover summer green bean salad in an airtight container in the fridge for 3 to 5 days, but the beans will not be as crisp.
Can you freeze green bean salad?
I don’t recommend freezing this vegan green bean salad, as the textures will change after thawing.
More Delicious Vegan Salad Recipes
- Jerusalem Salad
- Vegan Potato Salad
- Grilled Beet Flatbread Salad
- Vegan Cobb Salad
- Vegan Street Corn Salad
I found this recipe for Stir-Fried String Beans With Tofu that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Cold Green Bean Salad
Equipment
Ingredients
- 3 cups green beans, trimmed
- 1/4 cup + 2 tbsp extra virgin olive oil
- 2 tbsp white balsamic vinegar
- 1 tbsp Dijon mustard
- 1 to 2 cloves garlic, minced
- 2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 4 cups mixed greens
- 1 15-oz can black-eyed peas, drained and rinsed
- 2 to 3 medium yellow summer squash, halved and thinly sliced
- 1/2 lemon, thinly sliced
- 1/4 cup toasted walnuts, chopped
Instructions
- Place a 5-quart pot of salted water over high heat and bring to a boil. Once boiling, add the trimmed green beans and cook for 5 minutes.
- Drain and place the green beans in an ice water bath.
- Drain again and blot the green beans dry with paper towels.
- For the dressing, whisk the olive oil, vinegar, mustard, garlic, salt, and pepper in a bowl until combined. Set aside.
- Arrange the greens on the serving platter.
- Add the black-eyed peas, summer squash slices, lemon slices, walnuts, and green beans. Drizzle with the mustard dressing and chill for at least an hour. Enjoy!
Notes
- The green beans are done once they’re crisp-tender and bright green. You can check on them after 2 minutes, then extend the cooking time as needed. Then, don’t forget to stop the cooking process and immerse them in an ice-water bath.
- You can add juicy tomatoes to this cold green bean salad before serving! The beautiful salad is also delicious with chickpeas for added protein and herbs like tarragon and basil for a flavor boost.
- If you want to save time, toss the summer green bean salad with its dressing and store it in the fridge overnight for serving the next day. Allowing it to marinade in the fridge will also help the flavors develop.
- For the walnuts, you can toast them in a skillet with a bit of oil over medium heat!
Mustard is mentioned in description but not on list in recipe… so… how much mustard did you use..?
Hi Leilani! Thanks for pointing that out! I’ve updated the post – you’ll need 1 tablespoon of Dijon mustard for the dressing.
The recipe ingredient list is incomplete, I guessed that the garlic was a minced clove and the mustard was Dijon, maybe a tablespoon?
I added chopped dried dates, but any dried fruit would perk up this recipe a bit. Be sure to slice the lemons paper thin or they aren’t very tasty. Otherwise a decent recipe.
Thanks so much for pointing them out, Kiwijam! I recommend 1 to 2 garlic cloves and 1 tablespoon of Dijon mustard (feel free to adjust according to preference.) Oh, and I’ll definitely give the dates a go!