No summer meal is complete without this green bean salad recipe! Each bite is filled with healthy ingredients and is bursting with flavor.
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.
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.
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.
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!
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. I usually make it with a side of Mushroom Kebabs.
Need more make ahead recipes? Check out over 75 delicious Vegan Meal Prep Ideas here!
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
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.
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.
Yes, feel free to add your favorite protein. Chickpeas, quinoa, and cannellini beans are flavorful and give you a boost of protein.
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
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.
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