Fresh and easy (7-ingredient!) green bean salad with lemon-balsamic dressing. Vibrant and a beautiful taste of summer!
I love the vibrant colors in this dish! Fresh bright green beans with splashes of red tomato and purple onion is a gorgeous treat for the eyes. The crunchy tender green beans are marinated in a garlic-balsamic dressing with a hint of lemon. (Also feel free to add some vegan feta if you wish – either your own tofu feta recipe or Violife Foods makes a vegan feta block.)
Typically this would be more of a summer dish when green beans are in peak season, but my local grocery store had a sale on some good looking beans so I simply couldn’t resist testing it out before summer. It’s also an easy dish to double up if you’re cooking for a crowd or bringing to a gathering. Just a heads up however, it’s best served the same day if you’re looking for eye appeal as the beans start to turn a little brownish the longer they marinate in the balsamic dressing. Hope you enjoy as well!
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Balsamic Green Bean Salad
- 1 lb. fresh green beans
- 1 cup cherry tomatoes
- 1/2 small red onion
- Optional: vegan feta crumbles
For the lemon-balsamic dressing
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. fresh lemon juice
- 1-2 cloves garlic (minced)
- 1 Tbsp. olive oil (optional)
- Make the dressing: in a small bowl, whisk together all dressing ingredients.
- Trim ends off green beans and rinse. Steam (or boil) for about 3-4 minutes until crisp-tender. In a colander, rinse well with cold water to stop cooking, then pat dry. Cut green beans into 1 to 2 inch pieces.
- Finely dice red onion.
- Place onion and green beans in a bowl. Drizzle dressing over top and toss to coat.
- Cover and refrigerate for at least an hour to marinate.
- When ready to serve, add diced tomatoes, soy feta (optional) and lightly toss.
Nutrition Per Serving (estimate)
If you’re enjoying this green bean salad, also check out the full “Vegan Sides” archives on the site!