This refreshing Cold Green Bean Salad Recipe with lemon Dijon dressing is the perfect summer side dish! With its fresh ingredients and bold flavors, this salad is a flavorful dish for potlucks, summer picnics, and cookouts.
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🥗 This cold green bean salad combines crisp-tender green beans with bright lemon juice and tangy Dijon mustard, creating a flavor profile that screams summer freshness!
My 2 Best Tips For Making This Cold Green Bean Salad Recipe
Perfect Green Beans: The key to perfect texture is proper blanching. Cook the green beans just until they're crisp-tender (about 5 minutes), then immediately plunge them into ice water to stop the cooking process. This preserves their bright green color and prevents them from becoming mushy.
Don't Skip the Chill Time: Allow at least 30 minutes for the salad to chill before serving. This resting time lets the flavors blend and allows the beans to fully absorb the dressing. For best results, chill for 2-4 hours, but this salad can be made in advance and kept in the refrigerator up to 5 days, too.
With just 15 minutes of active prep time and simple ingredients you likely already have in your pantry, this recipe is perfect for busy weeknights or last-minute entertaining and is an amazing dish to eat all summer long!
This salad pairs beautifully with grilled chicken, fish, quiche, or sandwiches. You can even chop leftovers finely and add them to scrambled eggs for a quick breakfast upgrade.
I've had many people ask me for this recipe after bringing it to a group event! It's a great dish to serve at a backyard barbecue or to prep ahead for weeknight dinners.
🩷 Melissa
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Cold Green Bean Salad Recipe
Ingredients
- 12 ounces green beans (fresh)
- 2 tablespoons olive oil (or any of your favorite oil)
- 3 tablespoons lemon juice (juice of 1 juicy lemon)
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- 1 tablespoon Dijon mustard
- ½ cup tomatoes (cut into bite-sized pieces)
Instructions
- Rinse and chop off the ends of the green beans. Cut the beans into thirds.
- Bring 2 cups of water to a boil and add the cut green beans. Cook for 5 minutes.
- Drain the beans and place them into a bowl of ice-cold water to stop the cooking process.
- Drain the beans and place them in a large mixing bowl.
- Add the olive oil and lemon juice, and toss the green beans until coated with the oil and juice.
- Sprinkle salt, garlic powder, onion powder, and ground black pepper onto the beans. Add the Dijon mustard and mix well so that all beans are flavored with the seasonings and mustard.
- Add the tomatoes and mix gently until the tomatoes are also coated with the salad seasonings.
- Chill for at least 30 minutes to allow the flavors to develop.
Notes
- Add 1 teaspoon of honey for a slightly sweeter flavor.
- Try adding diced red onion, cucumber, bell peppers, or fresh herbs like parsley or basil.
- You could also include crumbled feta cheese or toasted nuts for extra flavor and texture.
- I love to switch up the flavors of this salad so my family doesn't get tired of eating it all summer! I will use whole grain mustard, yellow mustard, or even a tablespoon of balsamic vinegar in place of the Dijon. Each gives a slightly different flavor, but all work well with the lemon and olive oil base.
- Use up any leftovers! Chopped in smaller pieces and add to scramble eggs for a quick omelet.
- Store in the fridge in an airtight container for up to 5 days — perfect for making ahead!
Nutrition
How To Make Green Bean Salad
Step 1: Rinse and chop off the ends of the green beans and cut the beans into thirds. Cook beans in boiling water for 5 minutes. Drain the beans and place them into a bowl of ice-cold water to stop the cooking process. Drain again and place them in a large mixing bowl.
Step 2: Add the olive oil and lemon juice, and toss the green beans until coated with the oil and juice.
Step 3: Sprinkle salt, garlic powder, onion powder, and ground black pepper onto the beans. Add the Dijon mustard and mix well so that all beans are flavored with the seasonings and mustard.
Step 4: Add the tomatoes and mix gently until the tomatoes are also coated with the salad seasonings. Chill for at least 30 minutes to allow the flavors to develop.
Recipe FAQs
While fresh green beans provide the best texture and flavor, you can use frozen green beans in a pinch. Reduce the cooking time to 3-4 minutes since frozen beans are already partially cooked. Make sure to thaw them first and pat dry before blanching.
Absolutely! This is actually better when made ahead. Prepare the salad up to 2 days in advance, but add the tomatoes just before serving to prevent them from becoming too soft and watery. It actually keeps fairly well for 5 days in the fridge but does start becoming a bit watery from the tomatoes.
Yes, you can use whole grain mustard, yellow mustard, or even a tablespoon of balsamic vinegar. Each will give a slightly different flavor profile, but all work well with the lemon and olive oil base.
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Lori
Oh my goodness. Just made this and was doing a taste test. The flavors are wonderful and the 2-4 hour rest period I know these flavors are going to meld beautifully.
Thank you!