This straightforward salad uses just a handful of ingredients yet delivers bold, fresh flavour. It takes under 30 minutes to prepare and keeps well, making it ideal for meal prep, potlucks, or a light weeknight side. This recipe is Whole30, Paleo, Vegan, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet-friendly.
Late summer brings the best fresh green beans, and this salad celebrates them simply. Blanched until just tender and tossed with a bright dressing and quick-pickled shallots, the beans remain crisp, vibrant and full of flavour. Fresh parsley adds herbaceous notes while the tangy shallots give a pleasant crunch and acidity that balances the olive oil and garlic.
Why you’ll love this Green Bean Salad
- Minimal ingredients: The salad highlights green beans and parsley; the remaining components are pantry staples.
- Versatile serving: Enjoy it chilled as a salad or at room temperature as a side dish. It pairs well with grilled meats, fish, or as part of a vegetarian spread.
- Make-ahead friendly: Prepare up to three days ahead; leftovers keep well for packed lunches or gatherings and the flavour improves as the shallots pickle.
- Healthful: Low in calories and free from gluten and dairy, this salad suits a range of dietary preferences.
Tips for making this Green Bean Salad
- Avoid overcooking: Cook the beans just until they can be pierced with a fork — about 5 minutes — so they stay crisp and bright green.
- Shock in cold water: Rinse the beans under cold running water or drop them into an ice bath immediately after cooking to halt the cooking process and preserve colour and texture.
- Fully submerge shallots: When preparing the quick-pickle for the shallots (or red onion), be sure every slice is covered by the liquid. They pickle quickly but can benefit from longer marinating time — up to several hours if convenient.
- Add parsley last: Toss chopped parsley in just before serving to keep it fresh and prevent wilting, preserving colour and aroma.
More green bean recipe ideas
- Lemon roasted green beans with almonds and shallots
- Gomae green beans (sesame sauce)
- Green bean and roasted fennel salad
- Spicy Asian-style green beans
- Simple green bean, chicken and ginger stir fry
- Szechuan pork and green bean stir fry
If you make this recipe, I’d love to hear about it in the comments or see a photo — tag @everylastbite_ on Instagram.
Green Bean Salad
By Carmen Sturdy
This simple salad comes together with a few ingredients and a quick pickling for the shallots. It’s ready in about 30 minutes and keeps well in the fridge for up to 3 days. Serve cold or at room temperature.
Prep Time: 25 minutes | Cook Time: 5 minutes | Total Time: 30 minutes | Servings: 4
Ingredients
- 1 large shallot (or a small red onion), thinly sliced
- 2 cloves garlic, minced
- 2 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 lb green beans, trimmed
- 1/4 cup chopped parsley
Instructions
- Thinly slice the shallot and place the slices in a bowl. Add the minced garlic, olive oil, red wine vinegar, salt and pepper. Toss so the slices are evenly coated and leave to marinate for at least 20 minutes. The longer they sit, the more pickled they will become.
- Bring a large pot of water to a boil. Add the green beans and cook for about 5 minutes, until just fork-tender. Drain and immediately rinse under cold water or plunge into an ice bath to stop the cooking and preserve the colour.
- Place the cooled green beans in a serving bowl. Pour the marinated shallots along with all of the pickling liquid over the beans. Add the chopped parsley and toss gently to coat. Serve chilled or at room temperature.
Nutrition (approx.)
Calories: 107 kcal | Carbohydrates: 10 g | Protein: 2 g | Fat: 7 g | Sodium: 156 mg | Fiber: 3 g | Sugar: 4 g
Nutrition information is an approximation and should be used as a guide only.
