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A white bowl filled with green beans and chopped red tomatoes, lightly tossed in dressing, showcases a refreshing cold green bean salad recipe, sitting on a light surface with salt and pepper shakers blurred in the background.

Cold Green Bean Salad Recipe

Melissa Griffiths
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.
5 from 1 vote
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Prep Time 15 minutes
Chill Time: 30 minutes
Total Time 45 minutes
Servings 6
Calories 66 kcal

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

Substitutions & Variations:
  • 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.
 
Leftovers & Storage:
  • 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

Serving: 1gCalories: 66kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 226mgPotassium: 167mgFiber: 2gSugar: 2gVitamin A: 498IUVitamin C: 12mgCalcium: 26mgIron: 1mg
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