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    Home » Vegan Main Dish Recipes

    Published: Jul 10, 2021 · by Cindy

    Summer Cold Green Bean Salad Recipe

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    Jump to Recipe - Print Recipe

    No summer meal is complete without this green bean salad recipe! Each bite is filled with healthy ingredients and is bursting with flavor.

    Jump to: show
    1 Green Bean Salad Ingredient Spotlight
    2 Step-by-Step Instructions for Cold Green Bean Salad
    3 Cindy's Insider Pro Tips
    3.1 Save Time
    3.2 Customize
    3.3 Make it Ahead
    3.4 Choose the Best Green Beans
    4 Green Bean Salad FAQs
    5 Looking for more Summer Vegan Recipes?
    6 Green Bean Salad Recipe
    6.1 Ingredients
    6.2 Instructions
    6.3 Nutrition
    Green Bean Salad with a bowl of dressing.

    We all know that green beans are a staple at pretty much every holiday and family function. It only makes sense that I wanted to create the perfect cold green bean salad for all my summer events.

    This dish has become pretty popular with my friends and family and I knew it was time to share with you.

    Delicious green beans drizzled in a balsamic vinegar and dijon mustard sauce paired with greens, black eyed peas, squash and walnuts. Plus, a little bit of lemon to bring all the flavors together.

    Cold Green Bean Salad with bowl of dressing.

    Green Bean Salad Ingredient Spotlight

    Well-known and common ingredients are all you need to whip up this recipe. Even a beginner in the kitchen with a well stocked pantry can throw it together in mere minutes.

    Ingredients for cold green bean salad in bowls on a white tray.

    Green Beans : The key ingredient is the green beans, of course! There is no substitute for fresh green beans. Canned or frozen will not result in an appetizing dish. Instead, hit your local grocery store and buy them fresh. Or, go to your local farmers market instead.

    White Balsamic Vinegar : We use white balsamic vinegar because it’s a golden color. It has a more mild flavor than traditional balsamic and the light color isn’t going to overpower the other ingredients.

    Black Eyed Peas:  We should all be eating more blacked eyed peas! They are loaded with nutrients and help keep you feeling satisfied. They are an excellent source of folate, magnesium, vitamin A, calcium, iron, and more.

    Summer Squash: Cut the slices thin and make sure they are all evenly cut. This will make for a better experience when you are eating it. Squash is a powerhouse of nutrients and will provide you with folate, magnesium, fiber, vitamin C, and more.

    Plated cold green bean salad.

    You can throw this recipe together at the last minute because it’s so fast and simple!

    Step-by-Step Instructions for Cold Green Bean Salad

    Step 1 - Bring salted water to a boil using high heat. Add the green beans and cook for 5 minutes. Drain off water and run under cold water.

    Step 2 - Prepare the sauce by mixing the olive oil, balsamic vinegar, dijon mustard, garlic, salt, and pepper together in a small bowl. Set aside.

    Step 3 - Add the greens to a serving platter. Top with black eyed peas, summer squash, lemon slices, walnuts, and green beans. Drizzle with the homemade sauce and serve right away. Enjoy!

    White oval plate of Green Bean Salad
    Plated cold green bean salad with a side of dressing.

    This Green Bean Salad Recipe is sure to be a summertime staple. The delicious flavors are popular with crowds, plus it’s also great for casual gatherings. 

    • Only 10 ingredients
    • It’s fast and easy to prepare
    • Great for potlucks, barbecues, and pool parties

    Cindy's Insider Pro Tips

    Save Time

    Instead of cutting the ends off of each green bean one at a time, save yourself lots of time! Line up the green beans on a cutting board so the ends are even. Use a chef’s knife to cut off the ends. It’s so much faster! Or if you are in an even bigger hurry, buy a bag of pre-cut green beans in the produce section.

    Customize

    Adding herbs is a great way to add some extra nutrients while boosting the flavor. Parsley, basil, mint, cilantro, and oregano are all great options. 

    Additionally, you can top with some fresh cut tomatoes, toasted almonds or pecans, or some sliced avocado. The options are endless.

    Make it Ahead

    Whether you are meal prepping or want to save yourself some time later, this dish is very easy to prepare ahead of time. Store it in individual containers or one large container until you are ready to serve.

    Choose the Best Green Beans

    When you are at the market you should be looking for green beans that are brightly colored. Touch them and make sure that they are firm and on the thinner side. 

    Once you get them home, don’t wash them right away unless you are cooking with them. They will end up moldy. Keep them fresh by storing in the fridge for up to 1 week.

    Green Bean Salad FAQs

    How do you store leftovers?

    Keep leftovers in a sealed container in the refrigerator for up to 5 days. As the green bean salad sits in the fridge, the flavors will meld together beautifully and give you an even more intense flavor.

    How do you cook green beans for a salad?

    It’s important not to add the green beans to the water until it’s boiling. Then let them cook for no longer than 5 minutes. Any more than that, they will become soggy and they won't have that crisp delicious bite that the dish is known for.

    Can you add protein?

    Yes, feel free to add your favorite protein. Chickpeas, quinoa, and cannellini beans are flavorful and give you a boost of protein.

    Plated cold green bean salad with  dressing.

    Looking for more Summer Vegan Recipes?

    Vegan Cobb Salad
    Vegan Street Corn Salad
    Vegan Black Bean Burger
    Loaded Quinoa Black Bean Salad
    Copycat Cafe Rio Veggie Salad
    Veggie Spring Rolls

    Now that you know how to easy it is to make this Cold Green Bean Salad recipe, please give it a star rating below and comment letting me know how it turned out for you.

    GREEN BEAN SALAD RECIPE

    Green Bean Salad Recipe

    No summer meal is complete without this green bean salad recipe! Each bite is filled with healthy ingredients and is bursting with flavor.
    5 from 1 vote
    Print Pin Rate
    Course: Vegan Main Dish Recipes
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 236kcal
    Author: Holly

    Ingredients

    • 1 pound green beans, trimmed
    • ¼ cup + 2 Tablespoons extra-virgin olive oil
    • 2 tablespoons white balsamic vinegar
    • 2 teaspoons sea salt
    • ¼ teaspoon freshly ground black pepper
    • 4 cups mixed greens
    • 1 15-ounce can black eyed peas drained and rinsed
    • 2 medium yellow summer squash halved and thinly sliced
    • ½ lemon thinly sliced
    • ¼ cup chopped walnuts toasted

    Instructions

    • Bring a 5-quart pot of salted water to a boil over high heat. Once boiling, add the trimmed green beans to the water and boil for 5 minutes. Drain and rinse under cold water.
    • In a small jar or bowl, whisk together the olive oil vinegar, mustard, garlic, salt, and pepper. Salt aside.
    • Place the greens, black eyed peas, summer squash, lemon, walnuts, and green beans on a serving platter. Drizzle with the dressing and serve immediately.

    Nutrition

    Calories: 236kcal | Carbohydrates: 16g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 1184mg | Potassium: 626mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1437IU | Vitamin C: 47mg | Calcium: 76mg | Iron: 2mg
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    Hi, Cindy! I’m so happy you’re here. I’m so happy you’re here. I have spent the last two decades+ making it my mission to create easy, tasty, veg meals for your dinner table! As a busy mom of two, I know the importance of feeding your family tasty, nutritious food the kids will actually eat!

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