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A fresh, vibrant and Delicious Easy Green Bean Salad tossed with a simple mustard and garlic dressing. This salad is perfect as a side dish or light lunch and is ready in only 10 minutes!
If there’s one kind of salad I love it’s this easy green bean salad.
Not only is it incredibly simple, quick and easy but it is super versatile like my Italian Farro Salad which can be easily adapted with any veggies you like.
I’ve been making this easy salad for a few years now and there’s no better time to make it than when all the veggies are in season, it makes a huge difference.
The dressing is so simple and takes two minutes to whip up plus it’ll go with whatever veggies you choose.
Here are my favourite ingredients for keeping this simple and easy…
What You Need to Make it
- French green beans
- Fresh tomatoes
- Radicchio
- Radishes
- Fresh basil
- Dijon mustard
- Garlic
- Lemon juice
Along with olive oil, salt, and pepper, all these ingredients are simple, fresh and full of flavour. Yup, you don’t need any fancy ingredients to make an incredible salad.
The Best Green Beans to Use
Only use fresh French green beans and never use canned, they’re mushy, tasteless and just won’t work at all.
I also don’t recommend using frozen green beans as they will be lacking in texture and flavour.
How to Make this Green Bean Salad – Step By Step
First, bring a pot of salted water to a boil. Meanwhile make the dressing, put all ingredients in a bowl and whisk until combined (photo 1 & 2).
Trim the green beans then boil in salted water for 3-4 minutes until they are tender but still have a bite (photo 3 & 4).
Prepare all the rest of the veggies (photo 5).
Once the beans are cooked, drain them and place in a bowl. Add the dressing and toss to combine whilst still warm (photo 6).
Add the rest of the veggies and toss to combine then serve (photos 7 & 8).
Variations to Try and Serving Suggestions
You can easily adapt this green bean salad recipe with all different kinds of veggies, cheeses, and nuts. Why not try tossing them with gorgonzola and walnuts while the beans are still warm (so delicious).
You could also add raw or grilled peppers, burrata, mozzarella, and pine nuts, the ideas are endless!
This green bean salad SO delicious served as a side dish with grilled meats such as steak or chicken and works great with fish.
It’s also great as a light lunch, you can prep it in advance, store it in the fridge and take it on the go for a work lunch, picnic or quick bite to eat.
Top Tips for Making this Easy Green Bean Salad:
- Use the freshest and highest quality vegetables you can get
- Toss the green beans in the dressing when they are still warm so they absorb the flavours better
- You can make everything in advance and store it at room temperature for a few hours or in the fridge for a couple of days
- Leftovers will store well in the fridge for a few days but I don’t recommend freezing.
More Delicious and Easy Salads You Might Like:
- Grilled Zucchini Salad with Melon & Prosciutto
- Italian Farro Salad
- Tuna Panzanella – Italian Bread Salad
- Classic Caprese Salad – Easy, Fresh & Delicious
- Tuna White Bean Salad with Basil and Lemon
If you’ve tried this Green Bean Salad or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Easy Green Bean Salad with Mustard and Garlic Dressing
Ingredients
- 14 oz fresh French green beans , (400g)
- 4 radishes, , finely sliced
- 1 cup radicchio or red chicory, chopped (140g)
- 10 cherry tomatoes, , cut in half
- 1 small handful fresh basil, , chopped
For the dressing
- 2 tsp djion 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 then bring a large salted pot of water to the boil. Trim the ends of the green beans then boil for 1-2 minutes, drain then plunge into the bowl of cold water. This will stop the green beans from cooking and keep their vibrant green colour.
- Pat dry and place in a large bowl along with the tomatoes, radicchio and radishes. Tear in some basil reserving some for garnish.
- To make the dressing, put the mustard, garlic, lemon juice and zest and olive oil in a bowl and mix together. Add a pinch of salt and pepper.
- pour the dressing over the green bean salad and toss together until it's evenly coated. Add and extra pinch of salt and pepper if needed.
- Serve in one large serving plate or individual plates, garnish with remaining basil. Enjoy.
Notes
- Use the freshest and highest quality vegetables you can get
- Toss the green beans in the dressing when they are still warm so they absorb the flavours better
- You can make everything in advance and store it at room temperature for a few hours or in the fridge for a couple of days
- Leftovers will store well in the fridge for a few days but I don't recommend freezing.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a beautifully colorful salad!
Thanks so much, Jo!
This green bean salad is so bright and colorful perfect for a hot summer day. The mustard vinaigrette really takes this salad to the next level.
Thanks so much, Kelly, it’s perfect for summer and I love how easy it is!
Such a wonderful, healthy side! Will be making this again and again!
Thanks so much, Kim I’m so happy to hear that!
I love all the different colors of the beans and the salad is awesome each day you have it gets better each time you eat it
Gorgeous salad! Very beautifully put together and the mustard vinaigrette sounds so delicious
Aw thank you so much, Tisha, that’s so nice of you”
This is beautiful! I love the use of radicchio, it looks great with those green beans.
Thanks so much Lizzy!