Cold Green Bean Salad Recipe

Green beans: Fresh and trimmed, these form the base of the salad with their crisp texture.

Cherry tomatoes: Halved for a burst of sweetness and color.

Red onion: Thinly sliced to add a sharp, tangy flavor.

Olive oil: Used in the dressing to add richness and smoothness.

Red wine vinegar: Provides a tangy kick to the dressing.

Garlic: Minced to infuse the dressing with a robust flavor.

Salt: Enhances the overall taste of the salad.

Black pepper: Adds a hint of spice to the dressing.

Blanching the green beans is crucial for maintaining their vibrant color and crisp texture. Make sure to transfer them immediately to a bowl of ice water after boiling. This process, known as shocking, halts the cooking and preserves the beans' bright green hue and crunchiness.

• trimmed green beans - Substitute with asparagus: Asparagus has a similar texture and can be blanched to maintain a 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 can be used raw in salads without overpowering the dish.

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

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

• minced garlic - Substitute with garlic powder: Garlic powder can be used in smaller quantities to provide a similar garlicky flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a suitable alternative.

• To keep your cold green bean salad fresh and crisp, store it in an airtight container. This will prevent any unwanted moisture or odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days, allowing the flavors to meld beautifully.
• If you want to prepare the salad ahead of time, you can store the blanched green beans separately from the dressing. Combine them just before serving to maintain the beans' crispness.
• For freezing, note that green beans can be frozen, but the texture may change slightly. To freeze, spread the blanched green beans on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer-safe bag or container.
• When ready to use, thaw the green beans in the refrigerator overnight. Combine with the other ingredients and dressing just before serving.
• Avoid freezing the entire salad with the dressing and tomatoes as these ingredients do not freeze well and can become mushy upon thawing.
• If you have leftover dressing, store it in a small jar or container in the refrigerator. It can be used for up to a week and works well on other salads or as a marinade for grilled vegetables.
• Always give the salad a good toss before serving to redistribute the dressing and ensure every bite is flavorful.

• For a quick and easy method, place the cold green bean salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.

• If you prefer a more even and gentle reheating, use a stovetop method. Add a splash of olive oil to a non-stick skillet over medium heat. Once the oil is warm, add the green bean salad and sauté for about 3-5 minutes, stirring occasionally until heated through.

• For those who enjoy a slightly roasted flavor, preheat your oven to 350°F (175°C). Spread the green bean salad evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out and bake for about 10-15 minutes, or until warmed to your liking.

• If you have an air fryer, preheat it to 350°F (175°C). Place the green bean salad in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even warming.

• For a more gourmet touch, consider reheating the green bean salad in a steamer. Bring a pot of water to a simmer and place the salad in a steamer basket over the pot. Cover and steam for about 5-7 minutes, or until heated through. This method helps retain the salad's crisp texture and vibrant colors.

• Pot: Used to boil water for blanching the green beans.

• Colander: Essential for draining the blanched green beans.

• Bowl: Needed for the ice water bath to stop the cooking process of the green beans.

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

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

• Whisk: Helps in thoroughly mixing the dressing ingredients.

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

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

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

• Measuring spoons: Used to measure the red wine vinegar, salt, and black pepper precisely.

• Tongs: Useful for transferring the green beans to and from the ice water bath.

• Serving bowl: Ideal for presenting the chilled green bean salad.

Blanch in advance: Blanch the green beans ahead of time and store them in the refrigerator to save prep time.

Pre-make the dressing: Whisk together the olive oil, red wine vinegar, garlic, salt, and black pepper and store in a jar for quick assembly.

Use pre-sliced onions: Purchase pre-sliced red onions to cut down on prep work.

Cherry tomatoes hack: Use a serrated knife to slice multiple cherry tomatoes at once by placing them between two lids.

Ice water bath shortcut: Use a large bowl of ice water to quickly cool the green beans after blanching.