This cold Italian green bean salad is a simple side dish that's perfect anytime, from summer cookouts to fall and winter holiday meals. Switch up the veggies depending on the season, and add a variety of different cheeses and herbs.
Pair it with my Fat-Free Italian Dressing for a refreshingly light, low-fat green bean salad, or use your favorite store-bought Italian vinaigrette. It's quick, fresh, and so delicious!
Spring has really been teasing us this year, back and forth with SO many chilly days! But now that warm weather is officially upon us, salads and fresh vegetable side dishes like this Italian green bean salad feel extra enjoyable!
For all of those upcoming gatherings and potlucks, we can never have too many easy and healthy veggie side dishes to share!
In just 20 minutes you can have this Italian green bean salad prepped and ready to serve. Beautiful and healthy side dishes don't get much easier than this!
Jump to:
Ingredients
I told you this recipe is simple, right? You'll need just a handful of ingredients, minimal equipment, and about 20 minutes total.
You'll find the printable recipe below, but here are a few notes on ingredients and substitutions.
- green beans or haricot verts - you can use either, and though fresh is best, you can even use frozen green beans for this salad. Keep in mind that thinner haricot verts will cook more quickly than thicker beans.
- Italian dressing - if you're one of my regular readers who appreciates oil-free recipes, you'll love this fat-free Italian dressing. That's what I used for the photos. It's impossibly flavorful to be so low in calories. You can also use your favorite oil-based Italian vinaigrette, homemade or store-bought.
- cherry or grape tomatoes - any color or variety you have is great.
- red onion - you'll only need about half of a small onion.
- cannellini beans - the soft and creamy texture of cannellini beans is lovely with the crisp green beans. Or use chickpeas or another white bean.
- sliced toasted almonds or pine nuts, optional - we love the extra crunch and nutrition nuts add to the salad.
How to Make Italian Green Bean Salad
- Add a few inches of water to a pot, just enough to cover the green beans. Bring to a boil. Add the green beans and cook for 4 to 5 minutes, until bright green and barely fork tender.
- Drain in a colander, then toss and rinse with cold water until no longer warm.
- Pat the green beans dry, and toss with red onion and ¼ cup dressing. Add the cannellini beans and tomatoes, and season with salt and pepper. Toss to combine.
Serve now or marinate in the refrigerator for an hour. Garnish with nuts just before serving.
Tip! For this salad we want vibrant, crisp-tender green beans, not fully tender or soft.
Serving Suggestions
This marinated green bean salad is right at home next to your favorite summer mains, like BBQ sandwiches, veggie burgers, and vegan ribs.
Want to save this recipe?
I'll email the link so you can come back to it later!
Keep an eye out for more delicious recipes. Unsubscribe anytime.
It's also perfect with potato salad, pasta salad, and jalapeno cornbread muffins. Here are a few more of my favorite healthy potluck recipes:
- couscous kale salad - so colorful, and you'll love the zesty harissa dressing!
- carrot raisin salad with tahini dressing - easy prep and exciting flavors
- fat-free cornbread - with just the right balance of flaavors
- Southern vegan skillet cornbread - such a nice contrast to the fresh green bean salad
- dill pickle pasta salad - creamy and tangy and a fun twist on macaroni salad!
- vegan coleslaw - with a delicious homemade, no-mayo dressing
Green Bean Salad Variations
- warm - toss the green beans with the dressing while still warm. Add the other ingredients and serve immediately.
- with cheese - add crumbled feta or Parmesan. Try my vegan feta recipe (almond-tofu base) or this healthy plant-based Parm (seed and nut options).
- light entree - turn it into a light lunch with extra cannellini beans and your favorite protein, such as smoked tofu or seitan. It's also amazing with potatoes.
Storage
Due to the fresh ingredients and the acids in the dressing, Italian green bean salad is best consumed the day it's prepared. If you have leftovers, it's still delicious the next day, though the green beans won't look quite as vibrant.
Recipe FAQs
Yes, you can use fresh or frozen green beans, which makes it even easier to enjoy this Italian green bean salad year-round!
You can serve the dish right away, or for a chilled and marinated salad, refrigerate for about 1 hour.
As written the recipe makes enough for 4 or 5 people, depending on how many other dishes are served. For a party, definitely double or triple the recipe.
Top Tip
With quick salads like this the exact amount of seasoning and dressing needed depends on how many veggies you add and the dressing you choose.
So be sure to taste it once everything is combined, and don't be afraid to bump up the flavor!
Enjoy!
You might like:
Recipe
Cold Italian Green Bean Salad
Ingredients
- 12 ounces green beans, ends trimmed, long ones cut in half or thirds - preferably fresh, though frozen can be used (cook according to package instructions)
- ⅓ cup fat-free Italian dressing (tap for recipe) - or your favorite oil-based Italian vinaigrette
- ½ small red onion, thinly sliced
- 1 cup cooked cannellini beans
- 6 ounces grape or cherry tomatoes, halved
- up to ⅓ cup sliced toasted almonds, optional - or pine nuts; omit or use seeds for nut-free
- salt and pepper
Instructions
- Add a few inches of water to a large pot or deep saute pan, just enough to cover the green beans. Bring to a boil, and add the green beans. Cook for 4 to 5 minutes, until bright green and barely fork tender.
- Drain the green beans in a colander, then toss while rinsing with cold water to bring down the temperature. Once the green beans are cool, pat dry and transfer to a large bowl. Add red onion and ¼ cup Italian dressing, and toss.
- Next add the cannellini beans, tomatoes, a pinch of salt and pepper, and toss to combine. Taste for seasoning, adding more dressing or salt/pepper, if desired. Serve now, or refrigerate until cold, about 1 hour. Garnish with nuts before serving.
Notes
- warm - toss green beans with dressing while still warm. Add the remaining ingredients and serve.
- with cheese - try this vegan feta recipe (almond-tofu base) or this simple plant-based Parm (seed and nut options).
- light entree - make it a light lunch with additional cannellini beans and your favorite protein, such as tofu, seitan, or vegan chicken strips. Also great with potatoes.
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Kathy says
Testing it out at home for an Italian potluck later in the month.
Delicious! One mistake I made was making my own Italian dressing with balsamic vinegar. The dark vinegar turned the red onions brown. Still tastes good but not as beautiful as the picture!
Ann says
Delicious.... I added a few black olives.
Kim says
Deliciously simple recipe! Thank you!!!
Kate says
What a tasty nutritious salad, and love that it take no time at all to pull together….will be making again very soon!
Debbie says
Made this yesterday and will make again before summer’s over. So fresh and easy. I was skeptical about your fat free Italian dressing as I haven’t used aquafaba that way before but it was so good! Thank you for this , or I should say BOTH recipes!
Arnie says
Just made this with fresh beans from the garden. Delicious and easy recipe!