Green Bean Salad
This green bean salad proves green beans don’t have to be boring! Crisp-tender green beans are tossed with sweet tomatoes, salty feta, crunchy almonds, and a bright shallot vinaigrette that makes every bite fresh, vibrant, and totally irresistible.
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A Note from Kim
Green Beans Get a Summer Glow-Up
Green bean salad is one of my favorite ways to enjoy fresh summer produce, especially this Greek-inspired version with tomatoes, feta, toasted almonds, and a bright vinaigrette. If you grow your own green beans and tomatoes, this recipe is such a delicious way to show them off. No garden? The farmers market is your best friend here because fresh produce really makes a difference.
And while my super popular green bean casserole (the easy one that isn’t made with fresh green beans!) will always have a place on the Thanksgiving table, this salad is the recipe I reach for when I want something lighter, more summery, and full of color. It pairs beautifully with grilled meats, travels well for gatherings, and somehow always disappears fast.
With love (and lots of good eats), 
This recipe is on repeat at my house! It’s simple, fresh, and one of my favorite ways to use garden green beans. I’ve shared it with friends too, and it’s always a hit.
— Kelli
Ingredients in a Green Bean Salad
Here’s the lineup of simple, nutritious ingredients you’ll need to make this green bean salad recipe. You’ll find the complete list with measurements in the recipe card.
- Almonds. Be sure to take the extra time to toast the almonds for extra flavor. I love the nutty crunch, but if you’re not a nut fan or you have an allergy, you can omits these.
- Green beans. The star of the recipe! I like using fresh haricots verts (French green beans) for this recipe. They are longer, thinner, and more delicate than traditional green beans. Look for beans that are bright green, firm, and snap easily when bent for the best texture and flavor.
- Tomatoes. Use grape or cherry tomatoes, which are especially delicious in the summertime.
- Feta cheese. The creamy, salty flavor crumbled feta cheese gives to the salad is incredible. Feel free to swap the feta for goat cheese for a little more tang, or even gorgonzola or blue cheese crumbles. Parmesan cheese is a great option too!
- For the dressing. This salad is tossed in a tasty homemade white balsamic vinaigrette. It’s a simple mix of minced shallots, avocado or olive oil, white balsamic vinegar, salt & pepper.
Pro tip: I recommend buying a block of feta cheese and crumbling it yourself. I find that the block feta has more flavor than the tubs of pre-crumbled cheese.
Variations and Substitutions
This side dish recipe is really versatile and there are many different ways to change it up to your taste preferences! Here are some ideas:
- Nuts. Omit the almonds, or replace with chopped walnuts, pecans or pine nuts.
- Plant-based protein. Add in a can of drained chickpeas or a cup of cooked quinoa for a little more heartiness and a boost of protein.
- Veggies. Feel free to add other vegetables such as marinated artichoke hearts, red onion, grilled zucchini, corn, sun-dried tomatoes, marinated mushrooms or pepperoncini peppers.
- Fresh herbs: This salad pairs well with chopped basil, parsley, dill, or chives for an extra pop of fresh, Mediterranean flavor.
- Vinaigrette. Substitute red wine vinegar for the white balsamic vinegar, or swap in your favorite dressing. You can also add a splash of fresh lemon juice for extra brightness and a little extra tang.
- Replace the green beans. These toppings and vinaigrette would taste great on almost any vegetable. Replace the green beans with another vegetable of your choice. Broccoli or asparagus would work well.
How to Make a Green Bean Salad
For full printable instructions, reference the recipe card at the bottom of the post.
Step 1: Toast the almonds. Place almonds in a skillet over medium heat. Stir them frequently until they are golden brown and fragrant, about 5 minutes. Keep a close eye on them because nuts can burn very quickly.
Step 2: Cook the green beans. This cooking method is from Cookie + Kate, (originally from America’s Test Kitchen). Instead of blanching, the green beans are simmered in a skillet with a little water, then uncovered and cooked until the liquid evaporates. It’s an easy method that gives them great flavor.
Step 3: Make the vinaigrette. While the green beans are cooking, you can whisk together the dressing ingredients in a small bowl or jar.
Step 4: Combine. Once cooled, add almonds, tomatoes, and feta. Stir the dressing, pour over the salad, and toss to coat. Serve at room temperature or chilled. If making ahead, add the almonds just before serving.
Frequently Asked Questions
To get your green beans ready to be cooked, give them a good wash, then trim off the stem end. The fastest way to trim off the stem end is to line up a handful of green beans, then cut the stems off all at once. It makes prep time go much faster.
Yes! If you’d prefer to blanch the green beans rather than using the cooking method listed here, that will work fine. Blanching is a process where you boil the beans in salted water until they’re just tender, then drain and the beans get transferred to an ice bath (large bowl of ice water) to stop the cooking process.
They should be tender but still have a slight bite and bright green color.
What Goes With Green Bean Salad
This green bean salad is super versatile and pairs well with so many meals. It’s especially good alongside grilled proteins like chicken, steak, salmon, or pork chops. It also fits right in with summer favorites like burgers, barbecue ribs, and kebabs. For a lighter spread, serve it with simple sandwiches, quiche, or baked chicken. It also works beautifully on a holiday or entertaining table next to roasted meats and other fresh sides.
Make Ahead and Storage Recommendations
- Make ahead. This salad is great to make several hours in advance of serving it because it gets tastier over time. You can also mix the vinaigrette together up to 3 days in advance, and store it in the refrigerator. It’s best to add the almonds just before serving, so they don’t get soggy.
- Storing leftovers. Store the leftover salad in an airtight storage container in the fridge for about 3 days. Before serving again, give it a good stir and taste and season again as needed.
More Side Dish Recipes
Looking for some different sides to serve this spring and summer? Here are our favs:
If you try this easy green bean salad recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our newsletter to receive more delicious recipes straight to your inbox.
Green Bean Salad
Ingredients
- 1/3 cup sliced almonds
- 1 pound fresh haricots verts (French green beans)*, trimmed and cut into 2 to 3-inch long pieces
- 1/4 cup water
- 1/4 teaspoon salt
- 1/2 cup minced shallots, about 4 shallots
- 1/4 cup extra-virgin olive oil, or avocado oil
- 3 tablespoons white balsamic vinegar
- 1/4 teaspoon salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- 1 pint (about 25) halved cherry or grape tomatoes, halved
- 1/4 to 1/2 cup crumbled feta cheese
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Instructions
- Place 1/3 cup sliced almonds in a large skillet over medium heat. Use a spatula to stir the almonds; stirring every 30 seconds or so until they are nice and golden brown, about 5 minutes total time. If pan begins to smoke, make sure to reduce the heat to prevent burning. Watch them closely, as they burn quickly. Transfer to a bowl to cool.
- Set heat to medium-low and place the skillet back on the heat. Add the 1 pound fresh haricots verts (French green beans)*, 1/4 cup water and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until the green beans are close to tender, about 7 to 10 minutes. Remove the lid, increase heat to medium-high, and cook until the liquid evaporates, 2 to 5 minutes. Remove from the heat and place green beans in a large serving bowl.
- While the green beans are cooking, in a small bowl, whisk together 1/2 cup minced shallots, 1/4 cup extra-virgin olive oil, 3 tablespoons white balsamic vinegar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Let flavors marinate for about 10 minutes while green beans finish cooking and then cool.
- Once the green beans have cooled, add toasted almonds, 1 pint (about 25) halved cherry or grape tomatoes and 1/4 to 1/2 cup crumbled feta cheese to the green beans. Whisk dressing again, pour over top, and toss to coat. Serve at room temperature and enjoy.
Notes
- Make ahead. This salad is great to make several hours in advance of serving it because it gets tastier over time. You can also mix the vinaigrette together up to 3 days in advance, and store it in the refrigerator.
- Storing leftovers. Store the leftover salad in an airtight storage container in the refrigerator for up to about 3 days. Before serving again, give it a good stir and taste and season again as needed.
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This is definitely a nice change from the usual lettuce salads and pairs great with BBQ food. I’ll be making this again for sure!
This recipe is on repeat at my house! It’s simple, fresh, and one of my favorite ways to use garden green beans. I’ve shared it with friends too, and it’s always a hit.