A fresh and easy vegan Green Bean Salad with lemon-balsamic dressing. Only 7 ingredients, so vibrant, and a beautiful taste of summer!
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.
It is simple to prepare, plus so fresh and tasty!
Ingredients for Green Bean Salad
For this recipe you will need:
- Fresh green beans
- Cherry or grape tomatoes: Substitute with roma or other garden tomato if desired. I like cherry/grape best because they have a rich, sweet flavor.
- Red onion
- Balsamic vinegar
- Fresh lemon juice
- Olive oil: This is optional. Simply omit for an oil-free version.
- Salt and pepper to taste
Serving
It is 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.
Feta cheese: You can also add vegan feta cheese crumbles before serving. Either your own tofu feta recipe, or Violife Foods and Follow Your Heart both sell vegan feta.
For more inspiration, 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)
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Janice Eng
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
Dill sounds like a fantastic addition - great thinking. Thanks so much for giving it a try and sharing your feedback!
Donna
This was excellent! Everyone loved it, and it was quick and easy to make!
Kaitlin McGinn
Great to hear!
Kae JL
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
My pleasure! Happy to hear the print pages are working for you as well - thanks for sharing.
junimoon22
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
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
Made this for the hubby's extended family dinner. Everyone loved it! Thank you!
Kaitlin | The Garden Grazer
So great to hear everyone enjoyed it! Sweet of you to leave a message - thanks!
Anonymous
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
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
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
Thanks for the kind message! Always great to reminisce on food from your childhood.