Ready in 10 minutes, this green bean salad with tomatoes, olives, Parmesan and scallions is fresh and full of crunch. It can be served as a side, too.
- For salad
- 1 pound French green beans (haricot verts), trimmed
- 1 pint grape or cherry tomatoes, halved
- 1/2 cup roughly chopped pitted Kalamata olives
- 2 scallions, thinly sliced
- 1/2 ounce shaved Parmesan (about 1/4 cup)
- 2 tablespoons chopped parsley
- For vinaigrette
- 1 garlic clove, minced
- 1 tablespoon whole grain mustard
- 1 teaspoon honey
- 1/2 teaspoon dried oregano
- 1 pinch red pepper flakes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- Bring a large pot of salted water to a boil, add the green beans. Simmer them for 2-3 minutes until they are crisp-tender. Use a slotted spoon to transfer them immediately to a large bowl of ice water to stop them from cooking. Drain them and pat the green beans dry with a towel.
- Combine the green beans, tomatoes, olives, scallions, Parmesan and parsley in a large bowl.
- To make the vinaigrette, whisk the garlic, mustard, honey, oregano, red pepper flakes, salt, pepper, red wine vinegar and olive oil.
- Drizzle the vinaigrette into the salad. Toss them around, so they are lightly dressed in the vinaigrette.
You can make the vinaigrette 3 days in advance. Store it in the refrigerator in an airtight container.
Leftover salad can be stored in an airtight container up to 2 days.
To make the salad vegan, omit the cheese, and use maple syrup instead of honey in the vinaigrette.
You can add chopped hard-boiled eggs, walnuts, pine nuts or almonds to the salad. You can also stir in cooked grains such as quinoa, rice, farro or barley.
Keywords: green bean salad, cold green bean salad