green bean salad

Green Bean Salad with Lemon Herb Vinaigrette

This Green Bean Salad with Lemon Herb Vinaigrette is the perfect side salad for meals and holds up well for potlucks too! Simple, fresh and delicious!

Recently, I was gifted a big bunch of green beans fresh from my mother in laws garden! Nothing beats fresh picked beans and so I decided to put them to good use in this salad I am sharing today!

Green bean salads is my favourite thing to do with green beans. While I don’t mind them served up warm as a side dish for meals, when the weather is hot outside, cold salads are the way to go! We are in the peak of summer and so I just had to use up my garden herbs too in this simple lemon herb vinaigrette. All in all, this was the perfect summer salad and one we enjoyed thoroughly!

Simple fresh vegetable side dishes are what summer is all about, but I particularly love that I can make this salad in advance too. It holds up well in the fridge, making it the perfect make ahead for get-togethers and a great thing to bring to pot lucks too.

How to make Green Bean Salad with Lemon Herb Vinaigrette

As the name implies, this dish is made up of two components – the salad and this fresh lemony vinagrette! Both of these are super easy to make and the whole salad is finished in no time!

To make the salad, you will need:

  • 1 lb green beans, ends trimmed
  • 1 cup cherry tomatoes, halved
  • 3/4 cup mini bocconcini cheese (or chopped fresh mozzarella)
  • 3 tablespoons pine nuts
  • 1 teaspoon each fresh thyme and oregano

To make the lemon herb vinaigrette, you will need:

  • 3 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon each fresh oregano and thyme, chopped
  • 1 teaspoon honey
  • salt and pepper to taste

To start, bring a large pot of water to a boil and add the green beans. Cook them for 3 minutes and then remove them using a mesh strainer and place immediately into a bowl filled with ice water.

To make the vinaigrette, combine all of the ingredients in a jar with a secure lid. Shake until the dressing is emulsified. Taste and adjust seasonings to suit personal preference.

Drain the green beans and place into a bowl. Add the cherry tomatoes and bocconcini and drizzle with the vinaigrette. Sprinkle the green bean salad with pine nuts and fresh herbs before serving.

I hope you enjoy this simple green bean salad! Bon appetit!

-Cathy

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Green Bean Salad with Lemon Herb Vinaigrette

Servings

4

servings
Prep time

15

minutes
Cooking time

3

minutes

Ingredients

  • For the Salad
  • 1 lb green beans, ends trimmed

  • 1 cup cherry tomatoes, halved

  • 3/4 cup mini bocconcini cheese (or chopped fresh mozzarella)

  • 3 tablespoons pine nuts

  • 1 teaspoon each fresh thyme and oregano

  • For the Lemon Herb Vinaigrette
  • 3 tablespoons olive oil

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon Dijon mustard

  • 1 teaspoon each fresh oregano and thyme, chopped

  • 1 teaspoon honey

  • salt and pepper to taste

  • Optional
  • Balsamic glaze

Directions

  • Bring a large pot of water to a boil and add the green beans. Cook them for 3 minutes and then remove them using a mesh strainer and place immediately into a bowl filled with ice water.
  • To make the vinaigrette, combine all of the ingredients in a jar with a secure lid. Shake until the dressing is emulsified. Taste and adjust seasonings to suit personal preference.
  • Drain the green beans and place into a bowl. Add the cherry tomatoes and bocconcini and drizzle with the vinaigrette. Sprinkle the green bean salad with pine nuts and fresh herbs before serving. You can drizzle with balsamic glaze before servi
 

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