This easy Balsamic Green Bean Salad recipe features sweet tomato, red onion, fresh dill, optional feta, and a tasty lemon-balsamic dressing. It's so vibrant, delicious, and great made in advance! (Vegan, gluten-free, oil-free.)
This snappy green bean salad is delicious year-round, but especially in summer when beans are in peak season. It's so fresh, tasty, and simple to prepare!
Crisp, tender green beans are marinated in a garlic-balsamic dressing with a hint of lemon. Then we toss them with sweet tomatoes, red onion, fresh dill, and optional vegan feta cheese. (So good!)
Best of all, this salad tastes even better when made in advance. This allows the salad to marinate in the dressing and the flavors to blossom even more. So it's a great make-ahead dish for picnics, potlucks, BBQs, or gatherings!
Ingredients for Balsamic Green Beans
For this recipe you'll stir together in a medium bowl:
- Fresh green beans: You'll need one pound for this recipe. Green beans are available year round, but they're especially fresh in May through October during their peak season. You can use regular garden green beans or haricot vert (also called French green beans) which are thinner and more delicate. Either one works great!
- Grape tomatoes: Or you can substitute with cherry tomatoes, roma, plum tomato, or other garden tomato if desired. I like cherry/grape the best because they have such a rich, sweet flavor that really pops in this salad!
- Red onion
- Fresh dill
- Vegan feta cheese: This is optional, so leave it out if you prefer. I find it pairs great and adds salty, tangy flavor. Use your own favorite homemade tofu feta recipe or store-bought. ("Violife Foods" and "Follow Your Heart" both sell dairy-free feta.) However if you require oil-free, omit this or use your favorite oil-free feta.
- Balsamic vinegar: If you're not a fan of balsamic, you could try apple cider vinegar instead but I haven't tested this version.
- Fresh lemon juice: We'll use two tablespoons lemon juice.
- Dijon mustard
- Fresh garlic cloves
- Pure maple syrup: Just a little bit of this natural sweetener helps balance the flavors in the dressing. But feel free to omit this, or adjust the amount to taste.
- Salt: I use fine grain salt. You can also add black pepper if you'd like.
Serving
You can serve this dish immediately, but I find the flavor is even more amazing after it has a chance to chill and marinate in the fridge for a few hours (or overnight). However be aware the green beans do start to fade in color the longer they marinate in the dark balsamic dressing.
Adding cheese: If adding the optional feta, I like to sprinkle it on right before serving for better freshness.
Storing
Store this salad in a sealed container in the refrigerator. The green beans hold up well, and I find it keeps for about 3 days.
More Delicious Salad Recipes!
For more inspiration, also browse all vegan salad recipes or side dish recipes.
Balsamic Green Bean Salad (Easy!)
Ingredients
- 1 lb. fresh green beans
- 1/2 pint grape tomatoes
- 1/2 cup red onion, diced
- 1-2 Tbsp. fresh dill
- Optional: 1/3 cup vegan feta crumbles
For the lemon-balsamic dressing:
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 1/2 tsp. pure maple syrup
- 1-2 cloves garlic, minced
- 1/4 tsp. salt
Instructions
- Make dressing: In a small bowl, whisk together all dressing ingredients. Set aside.
- Prepare beans: Trim the ends off of the green beans. Steam (or boil) them for about 3-4 minutes until crisp-tender. Then in a colander, rinse them with cold water to stop the cooking. Drain well, then cut the green beans into about 1.5-inch pieces.
- Prepare veggies: While green beans are cooking, finely dice the red onion. Halve or quarter the tomatoes. Roughly chop the fresh dill. Place all in a medium bowl.
- Combine salad: Add cooked, cut green beans to the veggie bowl. Pour dressing over the top and toss to coat.
- Marinate: At this point you can enjoy the salad immediately, but the flavor is best after it marinates. Cover and refrigerate the salad for a couple hours (or overnight) if you wish.
- Add feta (optional): Right before serving, add the vegan feta crumbles and lightly toss.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Carol says
I have made this several times with a slight variation. I used the Italian flat green beans and I simply used Italian Dressing. It’s a good make ahead salad and also if you are out of lettuce it’s a good go to. You could also add tuna too.
Kaitlin says
This is great, Carol! So glad you've been enjoying it with your Italian green beans and dressing. Thanks a lot for sharing!
Donna says
This was excellent! Everyone loved it, and it was quick and easy to make!
Kaitlin says
Great to hear, Donna!
Kae JL says
Thanks for the fun salad ideas! Also, thank you for real printer friendly versions without a lot of garbage on them!
Kaitlin says
My pleasure! Happy to hear the print pages are working for you as well - thanks for sharing.
T. Rashall says
I found this recipe years ago and make it from time to time. Always a hit!! My daughter just had her first baby and my first grand baby. Of course I told her I would cook whatever she wanted. "Please can I have the green bean salad” she replied. Thank you for the wonderful recipe that we have enjoyed for years.
Kaitlin says
Hello and what a lovely comment to receive, thank you. First and foremost, sending congratulations to your family on the new addition! That's so sweet to hear your daughter requested this salad. I'm honored. Thanks for taking the time to share your kind feedback. Enjoy your newborn grandbaby snuggles!
Anonymous says
Made this for the hubby's extended family dinner. Everyone loved it! Thank you!
Kaitlin says
So great to hear everyone enjoyed it. Thanks for coming back to share - it's very appreciated!