Marinated Green Bean Salad Recipe

A make-ahead green bean salad tossed in a garlic Dijon vinaigrette that gets better the longer it sits.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 15

Marinating Time 4

Total Time 4 35

Servings

Calories 98kcal

Author Julie

Place 2 pounds fresh green beans in a large pot and add enough water to cover them by 2 inches. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 5 minutes. Drain and set aside.
In a large mixing bowl, whisk together 1/3 cup olive oil, 3 tablespoons red wine vinegar, 4 cloves garlic, 1 tablespoon Dijon mustard, 2 ½ teaspoons salt, and ¼ teaspoon black pepper until combined. Add the warm green beans and 1 small red onion, and toss to coat.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours. This gives the green beans time to soak up all of the flavors from the vinaigrette.
When you're ready to serve, uncover the bowl. Add 1 pint cherry tomatoes and 1/4 cup grated Parmesan cheese and toss to combine. Serve immediately.

- Marinate for at least 4 hours before serving - overnight gives the best flavor.
- Serve cold or let the salad sit at room temperature for 15 to 20 minutes before serving.
- Stores in an airtight container in the refrigerator for up to 4 days. Do not freeze.
- Mix-in ideas: asparagus, bell peppers, corn, garbanzo beans, sliced almonds, hard-boiled eggs, bacon, fresh basil, or mozzarella pearls.