Green Bean Salad

3.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 205.1
  • Total Fat: 18.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 28.8 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 4.3 g
  • Protein: 2.4 g

View full nutritional breakdown of Green Bean Salad calories by ingredient
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An easy dish to prepare in advance of a potluck or dinner party. An easy dish to prepare in advance of a potluck or dinner party.
Number of Servings: 6


    1.5 pounds of green beans, steamed
    about a cup of raw whole cherry tomatoes
    1/2 cup of olive oil
    2 tablespoons balsamic vinegar
    1 teaspoon prepared spicy mustard, i.e. dijon
    2 cloves garlic, pressed or chopped very fine
    black pepper


Chop the tips off the green beans and steam for about ten minutes, until they're bright green and still a little crunchy.

Mix olive oil, balsamic vinager, mustard and black pepper together in the container where you will store the salad. I use a large tupperware with a good lid. Mash up the raw garlic really good to get all the flavor, or just chop it very fine, and mix it in as well.

Add the green beans to the dressing--you can do this while they're still warm. Add the cherry tomatoes.

Let marinate in the fridge, for as short as a few minutes or as long as several days. Overnight usually works really well. Turn the container over occasionally to marinate evenly. Let sit at room temperature for about half an hour before serving to make sure the oil is liquid.

As a side dish, will server about six.

Number of Servings: 6

Recipe submitted by SparkPeople user MARINASHU.

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Member Ratings For This Recipe

  • It was ok, but prefer more vinegary type of bean salad. - 11/27/11

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  • Made this for my husband's work potluck, having never tried it before. It went over wonderfully! Taking the above comment into account, I started with less oil, and that seemed smart. Was wondering how this would taste with chunks of fresh mozzarella? Almost a caprese salad. Will have to try! - 3/7/11

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  • Very easy to make and very tasty. But a 1/2 cup of olive oil is way too much. Next time I make it I will probably start with a 1/4 cup oil and then add more if it seems like that isn't enough. I used stone ground mustard and loved the taste. It would be fun to maybe experiment with other veggies. - 8/2/10

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