• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Quiet Kitchen
  • Start Here
  • Recipes
  • Christmas Ebook
  • Subscribe
  • About
menu icon
go to homepage
  • Start Here
  • Recipes
  • Christmas Ebook
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Recipes
    • Christmas Ebook
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home >> Recipes >> Vegan Side Dishes

    Italian Green Bean Salad

    Published by Lori Rasmussen · Updated Nov 27, 2023 · This post may contain affiliate links.

    501 shares
    • Share
    • Email it
    image to save on Pinterest.
    photo of green bean salad with title to save on Pinterest.
    finished dish with text overlay to save on Pinterest.

    This cold Italian green bean salad is a simple side dish that's perfect anytime, from summer cookouts to fall and winter holidays. Switch up the veggies depending on the season, and add a variety of different cheeses and herbs. Pair it with our Fat-Free Italian Dressing for a low-fat green bean salad, or use your favorite store-bought Italian vinaigrette. It's quick, fresh, and so delicious!

    colorful Italian green bean and tomato salad in a pink serving bowl.

    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!

    Also, this year has an almost palpable vibe of being the year we fully acknowledge how much we need and miss human connection. Everyone seems to be craving fun, laid back get togethers, and sharing food and stories with friends and family - like we used to do.

    And for all of those upcoming 2023 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. Beautiful and healthy side dishes don't get much easier than this.

    Jump to:
    • Ingredients
    • How to Make Italian Green Bean Salad
    • Serving Suggestions
    • Variations
    • Storage
    • Recipe FAQs
    • Top Tip
    • You might like:
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    I told you this recipe is simple, right? You'll need just a handful of ingredients, minimal equipment, and about 20 minutes total.

    ingredients needed for green bean salad on a large cutting board.
    • green beans or haricot verts - you can use either, and though fresh is best, you can even use frozen green beans. 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 homemade oil-based dressing or store-bought.
    • cherry or grape tomatoes
    • red onion - you'll only need about half of a small onion.
    • cannellini beans - chickpeas/garbanzos or other white beans are also great; the soft and creamy texture of cannellini beans is lovely with the crisp green beans.
    • sliced toasted almonds or pine nuts, optional

    See recipe below for quantities and full instructions.

    How to Make Italian Green Bean Salad

    A 3-photo collage showing cooking and draining green beans, then tossing with other ingredients.
    1. 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.
    2. Drain in a colander, then toss and rinse with cold water until no longer warm.
    3. Pat the green beans dry, and toss with red onion and ¼ cup Italian dressing. Add a pinch of salt and pepper, cannellini beans, and tomatoes, and 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, vegan chickpea meatloaf, and seitan ribs.

    It's also perfect alongside potato salad, pasta salad, and cornbread muffins. Here are a few more of our favorite healthy potluck recipes:

    • couscous kale salad
    • carrot raisin salad with tahini dressing
    • oil-free cornbread
    • Southern-style vegan cornbread
    • pimento macaroni salad
    • chickpea "chicken" salad
    • and for dessert, strawberry pretzel salad!
    bright side photo of colorful green bean salad in a large serving bowl.

    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 this into a light lunch with extra cannellini beans and your favorite protein, such as smoked tofu, seitan, or vegan chicken strips. It's also great 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

    Can you use frozen green beans in a salad?

    Yes, you can use fresh or frozen green beans, which makes it even easier to enjoy this Italian green bean salad year-round!

    How long does green bean salad need to marinate?

    You can serve the green beans right away, or for a chilled and marinated salad, refrigerate for about 1 hour.

    How many people does this serve?

    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 other veggies you decide to 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:

    • close up overhead view of air fried green beans in a bowl.
      Air Fryer Green Beans
    • overhead photo of colorful vegan kale salad in a large bowl.
      Creamy Vegan Kale Salad
    • Looking into the top of a jar of colorful mixed pickled vegetables.
      Quick Pickled Vegetables
    • A light gray bowl filled with avocado salad made with tomatoes, cucumber, and red onion.
      Cucumber Avocado Salad

    📖 Recipe

    Italian green bean salad with tomatoes in a serving bowl.

    Cold Italian Green Bean Salad

    Author: Lori Rasmussen, My Quiet Kitchen
    This light and fresh Italian green bean salad is a perfect spring and summer side dish. Use our quick Oil-Free Italian Vinaigrette (linked below) for a low-fat, vegan dish, or save time with your favorite store-bought Italian dressing (if you're vegan just be sure to check the ingredients for dairy). With tomatoes, red onion, cannellini beans and parsley, this salad is also easily transformed into a light meal.
    Yield: serves 4 to 5 as a side; double or triple the recipe for a party or potluck.
    Servings: 5 servings
    5 from 13 votes
    Print Recipe Pin Recipe
    Prep Time: 15 minutes mins
    Cook Time: 5 minutes mins
    Total Time: 20 minutes mins

    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)
    • ¼ to 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
    Prevent your screen from going dark

    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

    Variations
    • 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.
    How to Store
    Green bean salad is best consumed the day it's prepared, but if you have leftovers it's still delicious the next day. The green beans just won't look quite as vibrant. Keep the dish refrigerated until ready to serve.

    Estimated Nutrition (per serving)

    Calories: 110kcalCarbohydrates: 16gProtein: 6gFat: 3gFiber: 6g

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below.

    More Vegan Side Dishes

    • A large baking sheet filled with cheesy potato skins garnished with green onion.
      Vegan Potato Skins
    • Vibrant and colorful slaw with kale, red cabbage, and carrot on a black plate.
      Kale Slaw With Harissa Dressing
    • looking into large pot full of cheesy pasta.
      27 Must-Try Vegan Mac and Cheese Recipes
    • Creamy vegan macaroni and cheese inside a large black Crockpot.
      Crockpot Mac and Cheese
    501 shares
    • Share
    • Email it

    Reader Interactions

    Comments

      Share Feedback Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Debbie

      August 13, 2023 at 4:11 pm

      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!

      Reply
    2. Arnie

      July 05, 2023 at 12:40 pm

      Just made this with fresh beans from the garden. Delicious and easy recipe!

      Reply

    Primary Sidebar

    image to save on Pinterest.
    photo of green bean salad with title to save on Pinterest.
    finished dish with text overlay to save on Pinterest.
    author Lori Rasmussen in her kitchen

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

    Fall Favorites

    • top of seitan turkey roast showing texture of skin and interior meat.
      Vegan Turkey Roast
    • baked stuffed mushrooms on a baking sheet.
      Easy Vegan Stuffed Mushrooms
    • small jar holding powdered seasoning.
      Vegan Chicken Broth, Bouillon & Seasoning
    • overhead of roast and veggies on a platter
      Seitan Roast (Instant Pot Option)
    • A slice of pie on a plate topped with candied pecans.
      Vegan Sweet Potato Pie
    • a slice of healthy vegan pumpkin pie dusted with cinnamon.
      Vegan Gluten-Free Pumpkin Pie
    • overhead view of whole vegan pecan pie on a dark wood grain table.
      Healthier Vegan Pecan Pie
    • overhead view of crimped unbaked crust in a pie plate.
      Vegan Gluten-Free Pie Crust (Easy & Oil Free)

    Popular Recipes

    • close up of oat flour vegan mug cake in a cute smily face mug.
      Healthy Oatmeal Mug Cake
    • close up of vegan tuna sandwich to show texture.
      The BEST Vegan Tuna Salad
    • Italian green bean salad with tomatoes in a serving bowl.
      Italian Green Bean Salad
    • close up of herb salad dressing in a small glass jar on a gray stipe napkin.
      Oil-Free Italian Salad Dressing
    • Homemade Korean barbecue sauce in a small glass jar.
      Korean BBQ Sauce
    • different tahini dressing variations with ingredients on marble background.
      Tahini Dressing 5 Ways
    • hand holding a waffle cone filled with 3 scoops of vegan ice cream.
      Vegan Oat Milk Ice Cream (No Coconut)
    • a stack of 4 vegan oil-free banana brownies
      Healthy Vegan Banana Brownies

    Footer

    image to save on Pinterest.
    photo of green bean salad with title to save on Pinterest.
    finished dish with text overlay to save on Pinterest.

    ↑ back to top

    About

    About Lori
    Privacy Policy
    Accessibility

    Newsletter

    Subscribe to keep up with the latest and receive free vegan recipes each week!

    Contact/Follow

    Facebook
    Pinterest
    YouTube
    Instagram
    Contact Us

    Copyright © 2023 My Quiet Kitchen