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Marinated Italian fresh green bean salad with tomatoes and Parmesan cheese in white bowl.
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4.75 from 4 votes

Italian Green Bean Salad

This marinated Italian Green Bean Salad recipe is fresh and easy! It's tossed in a balsamic vinaigrette, cherry tomatoes, almonds, and cheese.
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Course: Salad
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Keyword: cold green bean salad, Italian green bean salad, marinated green bean salad, gluten free green bean salad
Servings: 6
Calories: 199kcal

Ingredients

For The Salad:

  • 1 lb. fresh green beans washed and trimmed
  • 1 pint grape tomatoes or cherry tomatoes
  • ½ cup slivered almonds or sliced almonds
  • cup Parmesan cheese

For The Vinaigrette:

Instructions

For The Salad:

  • Wash and trim 1 lb. of fresh green beans. To trim them simply remove both ends of the beans with a knife and discard. Once the beans are trimmed cut them into halves or thirds (depending on what size beans you prefer in your salad).
  • Bring a pot of water to a boil. Once the water is boiling carefully place the trimmed beans into the pot and cook for 3-5 minutes.
  • Fill a large bowl with ice water. Using a Spider strainer or metal slotted spoon transfer the green beans to a prepared bowl of ice water. Allow the beans to cool in the ice bath.
  • Once cooled, drain the beans completely in a colander.
  • To prepare the tomatoes wash them and cut them into halves or quarters (depending on what size you prefer). Once the beans are drained place them in a large mixing bowl along with the chopped cherry tomatoes.

For The Vinaigrette:

  • Finely mince 2 cloves of garlic.
  • Add ¼ cup olive oil, 1 Tbsp. Dijon mustard, 2 Tbsp. balsamic vinegar, the minced garlic, and ¼ tsp. each of kosher salt and pepper to a small mixing bowl. Stir all of the ingredients until completely combined using a small whisk or fork.
  • Pour a bit of the vinaigrette into the salad at a time, carefully mixing it into the vegetables with a large spoon. Continue to do so until all of the dressing is tossed in with the salad.
    Alternately, you can add as much or as little of the dressing as you like to the salad and save the rest for another salad. Any leftover salad dressing may be stored in an airtight container in the refrigerator for 2-3 days.
  • Add ½ cup of slivered (or sliced) almonds to the salad along with ⅓ cup of shaved or shredded Parmesan cheese.
  • Carefully mix all of the ingredients until completely combined and transfer to a serving bowl. Garnish with fresh basil or herb of choice (optional).
  • To Serve: Enjoy right away or store the salad in the fridge for 1-2 hour and allow to marinate.

Notes

This recipe by be doubled if serving a crowd.
If you prefer the beans to have a nice crunch boil them for 3 minutes and for a slightly softer bean allow them to cook up to 5 minutes.

Nutrition

Serving: 1cup | Calories: 199kcal | Carbohydrates: 12g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 211mg | Potassium: 416mg | Fiber: 4g | Sugar: 6g | Vitamin A: 954IU | Vitamin C: 28mg | Calcium: 132mg | Iron: 2mg