An easy vegan Green Bean Salad recipe with lemon-balsamic dressing. It's only 7 ingredients, so vibrant, and a beautiful taste of summer! (Vegan, gluten-free, oil-free option.)
This green bean salad is a great summertime dish when beans are in peak season.
Crisp, tender green beans are marinated in a garlic-balsamic dressing with a hint of lemon. Then we toss them with sweet tomatoes and optional vegan cheese.
It's simple to prepare, and so fresh and tasty!
Ingredients for Green Bean Salad
For this recipe you will need:
- Fresh green beans: You will need one pound for this recipe. Green beans are available year round, but they are especially fresh in May through October during their peak season.
- Cherry tomatoes or grape tomatoes: Or you can substitute with roma, plum tomato, or other garden tomato if desired. I like cherry/grape best because they have such a rich, sweet flavor.
- Red onion
- Balsamic vinegar: If you're not a fan of balsamic, you could try apple cider vinegar instead (although I haven't tested this).
- Fresh lemon juice: We will use two tablespoons lemon juice, which is about a half lemon.
- Olive oil: This is completely optional. Simply omit for an oil-free version.
- Salt and black pepper to taste
Serving
It's best served the same day if you are looking for eye appeal. The green beans do start to fade in color the longer they marinate in the dark balsamic dressing.
Dairy-free cheese: You can also add vegan feta cheese crumbles before serving. Either use your own favorite homemade tofu feta recipe, or "Violife Foods" and "Follow Your Heart" both sell vegan feta.
Looking for more? Also check out this delicious oil-free Three Bean Salad with Vinegar Dressing!
For more inspiration, also browse all side dish recipes or gluten-free recipes.
Balsamic Green Bean Salad
Ingredients
- 1 lb. fresh green beans
- 1 cup cherry or grape 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 - omit for oil-free)
- Salt/pepper
Instructions
- 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 for best flavor.
- When ready to serve, add diced tomatoes, vegan feta (optional) 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!
Janice Eng says
I loved the recipe. I noticed there were no spices besides the garlic. I added some dill. I didn't have a red onion but used a sweet one. It's a hot summer day and this was refreshing. Thank you.
Kaitlin says
Dill sounds like a fantastic addition - great thinking. Thanks so much for giving it a try and sharing your feedback!
Donna says
This was excellent! Everyone loved it, and it was quick and easy to make!
Kaitlin McGinn says
Great to hear!
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 | The Garden Grazer 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! First and foremost, sending huge congratulations to your family on your new addition - how exciting! And that's so sweet to hear your daughter requested this salad. I'm honored. Thanks for taking the time share your kind feedback. Enjoy your newborn grandbaby snuggles!
junimoon22 says
This looks like a great addition to a Labor Day BBQ menu. I'm expecting eight people. How many does this receipe serve? Thanks!
Kaitlin | The Garden Grazer says
This could potentially serve 8 people if the servings are very small, and there are other sides available. Otherwise I'd suggest doubling it.
Anonymous says
Made this for the hubby's extended family dinner. Everyone loved it! Thank you!
Kaitlin | The Garden Grazer says
So great to hear everyone enjoyed it! Sweet of you to leave a message - thanks!
Anonymous says
About how many cups is a lb of green beans? I have a bunch fresh from the garden, but I don't have a scale. Thanks!
Kaitlin | The Garden Grazer says
Hi! Great question. One pound of green beans is about 3 cups (raw, trimmed). It doesn't have to be precise but that gives you a ballpark estimate. Green beans fresh from the garden sound fantastic. Hope you enjoy!
Cleveland Snowplowing says
Wow Kaitlin, that's making my mouth water. Fresh green beans are always awesome! My grandparents used to always make bean salad when I was a kid (which I still like today), but this is a pretty cool twist.
Kaitlin | The Garden Grazer says
Thanks for the kind message! Always great to reminisce on food from your childhood.