A fresh, vibrant and delicious Easy Green Bean Salad tossed with a simple mustard and garlic dressing. Perfect as a side dish or light lunch, it comes together in about 10 minutes.
If there’s one salad I always reach for, it’s this easy green bean salad. It’s quick, adaptable and full of fresh flavour. Use whatever seasonal vegetables you have for the best results.
The dressing is effortless to make — just a few minutes to whisk together — and pairs well with many vegetables, cheeses and nuts.
What You Need to Make It
- French green beans
- Cherry tomatoes
- Radicchio (red chicory)
- Radishes
- Fresh basil
- Dijon mustard
- Garlic
- Lemon (zest and juice)
Along with olive oil, salt and pepper, these simple, fresh ingredients create a bright, satisfying salad. No fancy items required.
The Best Green Beans to Use
Use fresh French green beans — avoid canned, which are soft and bland, and frozen, which lose some texture and flavour. Fresh beans give the best bite and colour.
How to Make this Green Bean Salad – Step By Step
Start by filling a large bowl with cold or iced water. Bring a pot of salted water to a boil. Trim the beans and boil them for 1–2 minutes until just tender, then immediately plunge them into the cold water to stop the cooking and preserve their vibrant colour.
Pat the beans dry and place them in a large bowl with the halved cherry tomatoes, chopped radicchio and thinly sliced radishes. Tear in most of the basil, reserving a little for garnish.
To make the dressing, whisk together Dijon mustard, crushed garlic, lemon zest and juice, olive oil, and a pinch of salt and pepper until smooth.
Pour the dressing over the warm (or room-temperature) beans and toss to coat evenly so the beans absorb the flavours. Taste and add more salt and pepper if needed. Garnish with the remaining basil and serve on a large platter or individual plates.
Variations to Try and Serving Suggestions
This salad adapts easily. Toss warm beans with gorgonzola and walnuts for a creamy, nutty version, or add grilled peppers, burrata or mozzarella with pine nuts. It pairs beautifully with grilled steak, chicken or fish, and also works well as a make-ahead light lunch for work or a picnic.
Top Tips for Making this Easy Green Bean Salad:
- Choose the freshest, highest-quality vegetables you can find.
- Toss the beans with the dressing while they are still warm so they absorb the flavours better.
- You can prepare it in advance: keep at room temperature for a few hours or refrigerated for a couple of days.
- Leftovers keep well in the fridge for a few days; freezing is not recommended.
Ingredients
- 14 oz fresh French green beans (400g)
- 4 radishes, thinly sliced
- 1 cup radicchio or red chicory, chopped (140g)
- 10 cherry tomatoes, halved
- 1 small handful fresh basil, chopped (reserve some for garnish)
For the dressing
- 2 tsp Dijon mustard
- Zest and juice of half a lemon
- 1 clove garlic, crushed
- 3 tbsp olive oil
- Salt and pepper, to season
Instructions
- Fill a large bowl with cold/icy water. Bring a large pot of salted water to a boil. Trim the green beans and boil for 1–2 minutes, then drain and plunge into the iced water to stop the cooking and keep the color.
- Pat the beans dry and place in a large bowl with the tomatoes, radicchio and radishes. Tear in most of the basil, keeping some for garnish.
- Whisk the mustard, garlic, lemon zest and juice with the olive oil. Season with a pinch of salt and pepper.
- Pour the dressing over the green bean mixture and toss until evenly coated. Adjust seasoning if necessary.
- Serve on a large platter or individual plates and garnish with the remaining basil. Enjoy.
Notes
- Use the freshest vegetables you can find for the best flavour and texture.
- Tossing beans in the dressing while warm helps them absorb more flavour.
- The salad can be made ahead and stored at room temperature for a few hours or refrigerated for a couple of days.
- Leftovers keep well in the fridge for a few days; avoid freezing.
Nutrition
Calories: 137 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 11 g | Saturated Fat: 2 g | Sodium: 43 mg | Potassium: 342 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 919 IU | Vitamin C: 23 mg | Calcium: 41 mg | Iron: 1 mg
Nutrition information is an approximation.
If you try this Green Bean Salad, please share how it turned out in the comments — feedback is always appreciated.