Green Bean Salad Recipe

Make a great side dish for 4Th of July burgers. This chilled Green Bean Salad Recipe has a bit of a bite thanks to a zesty dressing made with balsamic vinegar and Dijon mustard.

Green beans and tomato

Ingredients

  • 1 lb. fresh green beans
  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 tomato, seeded and chopped
  • 1 onion, chopped
  • 2 Tbsp fresh parsley, minced
  • 2 tsp capers, drained
  • 1 hard boiled egg, chopped

Method

Bring the green beans to a boil over medium heat. Cook until tender (8 minutes).

Drain beans and immediately place them in ice water to cool quickly.

Drain from the cold water, pat dry, and place in a serving bowl.

In a small mixing bowl, combine vinegar, mustard, salt and pepper. Whisk well.

Pour dressing over the beans and toss to coat well.

Carefully fold in tomato and onion.

Add parsley and capers.

Cover and chill a minimum of 2 hours.

Stir before serving and garnish top with chopped egg.

Sesame seeds can be substituted for topping if desired.

Serves 6.

Variations

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