Tender yet crunchy green bean salad is a phenomenal side dish to serve this summer. This delicious, healthy salad is served cold, making it perfect for hot weather. Made with crisp green beans, tomatoes, crumbled feta and chopped black olives tossed in a homemade balsamic vinaigrette, this easy green bean salad refreshes with every bite.
It's a crowd-pleasing salad that goes with everything from barbecue ribs to grilled chicken, macaroni and cheese, sandwiches, burgers, and more – ideal for all your summer picnics and backyard BBQs. Green bean salad only takes 20 minutes to put together and tastes great. Need a last-minute side dish to go with lunch or dinner? You'll love green bean salad!
To make this easy green bean salad, start by cooking the beans. Take your trimmed green beans, and put them in a large pot with cold water. Let the water boil, then cook the green beans for 5 to 6 minutes, or until they become tender yet are still crisp. Drain off the water, then run the beans under cold water until they're cool.
In a small bowl, combine the balsamic vinegar, olive oil, salt, and pepper. Put the green beans, olives, and green onions in a bowl, then toss them with the vinaigrette until combined. Fold in the slices of hard-boiled egg, then serve.
To save time, prepare your hard-boiled eggs in advance.
Make sure to use high-quality olive oil and balsamic vinegar for the most flavorful dressing.
Don't overcook the green beans. To help stop the cooking process once the beans have reached the optimal tender-crisp texture, run them under cold water.
Instead of balsamic vinegar, try red wine vinegar, sherry vinegar, or apple cider vinegar to make the dressing.
For a more decadent green bean salad, try adding mayonnaise to the dressing or top the salad with goat cheese. You could also try grating some parmesan over the top.
Crumble in bits of bacon or pancetta to give your green bean salad a smokier, heartier flavor.
Add other ingredients to the dressing like minced garlic or fresh, chopped herbs like thyme, basil, or rosemary.
Extra veggies like red bell peppers, or red onions will make your salad bolder and more flavorful.
You can make this delicious green bean salad vegan by leaving the eggs out and swapping them for your favorite veggies.
Homemade green bean salad will last about 5 days when stored in an airtight container in the fridge.
Place the green beans in a large pot. Fill with enough cold water to cover the beans.
Bring to a boil over high heat, and cook for 5 to 6 minutes, until tender but still crisp.
Drain, then run the beans under cold water.
Whisk balsamic vinegar, olive oil, salt, and pepper until combined.
Transfer green beans, green onions, and olives to a bowl.
Pour in the dressing, then toss to combine.
Add diced tomatoes and crumbled feta cheese. Refrigerate or serve immediately.
You can serve your green bean salad at room temperature or slightly chilled.