Cold Green Bean Salad Recipe

Green beans: Fresh and crisp, these are the star of the salad.

Cherry tomatoes: Sweet and juicy, they add a burst of color and flavor.

Red onion: Thinly sliced for a mild, sharp bite.

Olive oil: A rich, smooth base for the dressing.

Red wine vinegar: Adds a tangy acidity to the dressing.

Dijon mustard: Provides a subtle, sophisticated tang.

Garlic: Minced for a hint of pungent flavor.

Salt: Enhances the overall taste.

Pepper: Adds a touch of heat and depth.

Blanching the green beans in salted water and then immediately transferring them to a bowl of ice water helps to preserve their vibrant color and crisp texture. This technique, known as shocking, stops the cooking process and ensures the beans remain tender-crisp, making them perfect for a refreshing cold salad.

• trimmed green beans - Substitute with asparagus: Asparagus has a similar texture and can be blanched to achieve the same crisp-tender bite.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a great alternative.

• thinly sliced red onion - Substitute with shallots: Shallots offer a milder flavor and a similar crunch, perfect for salads.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor that works well in dressings.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tanginess and acidity, making it a good replacement.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile with a bit more texture, adding an interesting twist.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though you might need to adjust the quantity to taste.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement, offering a slightly different mineral profile.

• pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, with a slightly different appearance.

• To store the cold green bean salad, transfer it to an airtight container. Ensure the container is sealed properly to maintain freshness.

• Place the container in the refrigerator. The salad will stay fresh for up to 3 days.

• Before serving, give the salad a gentle toss to redistribute the dressing and ensure even flavor.

• If you notice any excess liquid at the bottom of the container, drain it off before serving to maintain the salad's crisp texture.

• For freezing, it's best to freeze the green beans separately from the other ingredients.

• Blanch the green beans by boiling them for 2-3 minutes and then plunging them into ice water to stop the cooking process.

• Pat the green beans dry with a clean towel to remove excess moisture.

• Spread the green beans out on a baking sheet in a single layer and place them in the freezer until they are fully frozen.

• Once frozen, transfer the green beans to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.

• Label the container with the date and contents for easy identification.

• When ready to use, thaw the green beans in the refrigerator overnight. Combine with fresh cherry tomatoes and red onion, and prepare the dressing as per the recipe instructions.

• For a quick and easy method, use the microwave:

  1. Place the cold green bean salad in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 30 seconds if needed.

• For a more even and gentle reheating, use the stovetop:

  1. Add a small amount of olive oil to a skillet over medium heat.
  2. Add the cold green bean salad to the skillet.
  3. Stir occasionally, heating for about 3-5 minutes until warmed through.
  4. Be careful not to overcook the green beans to maintain their tender-crisp texture.

• For a slightly different flavor profile, try reheating in the oven:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the cold green bean salad evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, stirring halfway through.
  5. Remove the foil for the last 5 minutes if you prefer a slightly roasted texture.

• For a quick sauté method:

  1. Heat a bit of olive oil in a large pan over medium-high heat.
  2. Add the cold green bean salad and sauté for 2-3 minutes.
  3. Stir frequently to ensure even heating and to prevent burning.
  4. Add a splash of red wine vinegar or a squeeze of lemon juice for a fresh burst of flavor.

• For a steamer method:

  1. Place the cold green bean salad in a steamer basket.
  2. Set the basket over boiling water.
  3. Cover and steam for about 3-5 minutes until heated through.
  4. This method helps retain the green beans' crispness and vibrant color.

• Pot: Used to bring salted water to a boil for cooking the green beans.

• Strainer: Essential for draining the cooked green beans.

• Bowl: Needed to hold the ice water for cooling the green beans.

• Large bowl: Used to combine the green beans, cherry tomatoes, and red onion.

• Small bowl: Used to whisk together the olive oil, red wine vinegar, dijon mustard, garlic, salt, and pepper for the dressing.

• Whisk: Helps in mixing the dressing ingredients thoroughly.

• Knife: Necessary for trimming the green beans, halving the cherry tomatoes, and slicing the red onion.

• Cutting board: Provides a surface for cutting the vegetables.

• Measuring cups: Used to measure the cherry tomatoes and olive oil accurately.

• Measuring spoons: Used to measure the red wine vinegar, dijon mustard, salt, and pepper accurately.

• Mixing spoon: Used to toss the salad and coat it with the dressing.

Blanch in advance: Cook and cool the green beans ahead of time and store them in the fridge.

Pre-slice vegetables: Slice the red onion and halve the cherry tomatoes the night before.

Make dressing ahead: Whisk together the olive oil, red wine vinegar, dijon mustard, and garlic and store in a jar.

Use pre-trimmed beans: Buy pre-trimmed green beans to skip the trimming step.

Ice water bath: Prepare the ice water bath while the beans are boiling to save time.