Italian Green Bean Salad
Italian green bean salad is the perfect side dish to serve during summer cookouts, family gatherings, or holiday meals. It's flavorful, vibrant, and tossed with a delicious, tangy balsamic vinaigrette dressing.
Ingredients
Salad
- 1 pound green beans ends trimmed
- 1 cup cherry tomatoes halved
- 3 tablespoons slivered almonds toasted
- fresh basil leaves
Italian Balsamic Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon raw honey
- 1 teaspoon dijon mustard
- ¼ teaspoon garlic powder
- kosher salt, to taste
- black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 3 minutes.
- Remove from the heat and use a slotted spoon or tongs to transfer the cooked green beans to an ice bath (a large bowl with ice and ice-cold water). Let chill for 3 minutes, then drain, getting rid of as much excess water on the green beans as you can.
- Whisk the dressing ingredients in a small bowl until well emulsified.
- Toss the green beans and cherry tomatoes with the vinaigrette. Add the toasted almonds and fresh basil leaves just before serving.
Notes
Storage - This salad is best the day you make it, but you can store any leftovers in an airtight container in the fridge and consume them the following day.