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Balsamic green bean salad with onion and tomato on a white plate

Balsamic Green Bean Salad

A fresh and easy green bean salad with a tasty lemon-balsamic dressing. Such a vibrant, beautiful taste of summer!
AuthorKaitlin - The Garden Grazer
Prep Time:20 minutes
Cook Time:5 minutes
Chill Time:1 hour
Total Time:1 hour 25 minutes
CourseSide Dish
CuisineGluten-Free, Oil-Free Option, Vegan
Servings5 side servings


  • 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


  • 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.


Recipe adapted from Taste of Home.

Nutrition Per Serving (Estimate)

Calories: 71 kcal | Carbohydrates: 10 g | Protein: 2 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Potassium: 296 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 876 IU | Vitamin C: 19 mg | Calcium: 43 mg | Iron: 1 mg