This Mediterranean Green Bean Salad is the perfect side dish to whip up and enjoy this summer. Packing in the goodness of green beans and lots of other fresh ingredients, this delicious dish is super healthy and flavorful. Best of all, it comes together in minutes!
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Why This Recipe Works
- Veggies: My favorite part about this green bean salad is the fact that it is a great way to get lots of veggies on your plate.
- Tasty: With a delicious, savory dressing, you'll be able to jazz up simple ingredients and transform them into this wickedly delicious marinated green bean salad that you'll love every bite of.
- Versatile: Plus, the salad is super versatile, which means you can pair it with almost any of your favorite foods.
🥘 Ingredients
To make this fiber and flavor-packed green bean salad, here's what you'll need.
- String beans: Fresh green beans add crunch and a vibrant color to the salad.
- Zucchini: Bulks up the salad, adding texture and summer freshness.
- Tomato: Enhances the salad with juiciness, flavor, and a pop of red color.
- Dill: Brightens the salad, offering a fresh herby note.
- Mushrooms: Contribute protein and umami flavor for a hearty touch.
- Coriander: Adds an extra hint of freshness and unique flavor.
- Parsley: Elevates the dish with its fresh, slightly peppery taste.
- Allspice: Infuses the salad with a warm, aromatic flavor profile.
- Lemon juice: Injects tanginess, enhancing the overall flavor of the salad.
- Bay leaf: Used in blanching water for an extra layer of subtle flavor.
- Olive oil: Sautés zucchini and adds richness and healthy fats to the salad.
- Garlic: Intensifies the salad's flavor with its pungent, spicy kick.
- Seasonings: A dash of salt (and optional black pepper) balances and enhances flavors.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- If you don't want to cook green beans, you can also choose to use canned green beans for this recipe.
- Just remember to drain off the extra liquid before you use them for the recipe. I would also suggest seasoning the beans with some salt and pepper and then using them to make a nice marinated green bean salad.
- In addition to everything I've added, you can also add in other ingredients to customize the salad.
- You can also top the salad with a nice salty cheese like goat cheese or feta cheese to enhance its flavor.
- Roasted cauliflower, halved cherry tomatoes, sliced red onion, and chopped green onions are all great choices.
- If you want the salad to have an extra crunch factor, you can also add some toasted almonds or pine nuts into the mix.
- To make this salad protein rich, you can add some grilled chicken or hard boiled eggs into it towards the end.
- If you're looking for a vegetarian protein instead, cannellini beans and garbanzo beans could be great options to consider.
- Kalamata olives can bring a nice bit of salty flavor and deliciousness to the salad.
🔪How To Make Green Bean Salad
- Step 1: Cut the zucchini into half slices. Chop the mushrooms into slices.
- Step 2: Cut off the tips of the green beans. Cut into small pieces. Boil water in a large pot, add salt and a bay leaf. Add the green beans to the boiling water and cook for about 5-7 minutes. Rinse the beans in a colander and immediately pour ice water or cold water over them.
- Step 3: Grease a grill pan with oil. Arrange the zucchini slices. Cook until lightly charred. Fry the mushroom slices and cool.
- Step 4: Remove the sepals and seeds from the tomato. Cut it into medium cubes. Chop the greens. Mix all the ingredients together and place on a plate to serve. For the dressing, mix the dressing with olive oil, lemon juice, salt, spices, and garlic in a small bowl. Dress the salad. Serve and enjoy.
👩🍳 Expert Tips
While making the green bean salad is super easy, you might want to have these little tips and tricks handy too.
- If you don't have the lemon juice that the recipe calls for, you can use some vinegar instead. Vinegar helps bring some tanginess and flavor to the salad. Balsamic vinegar is a great choice since it brings a nice bit of umami flavor too.
- The easiest way to get the perfect crisp tender green beans and have that bright green color for this recipe is to use fresh green beans and then blanch them, just like I did.
- If you're blanching the fresh green beans, remember to pat dry before you use them in this recipe.
- You can also use frozen green beans and stir fry them on high heat with a dash of olive oil in a hot pan. This will help you get the crisp green beans you're looking for.
- I've added lots of fresh herbs to this salad- you can use what you have at hand. I would highly recommend adding chopped fresh basil too, if you can get your hands on it.
💭 FAQs
How can I make the green beans in the salad extra crisp and vibrant in color?
To achieve crisp-tender green beans with a bright green hue, blanch them briefly in boiling salted water and then transfer them to an ice bath to halt the cooking process. This technique preserves their color and crunch.
Can I prepare the salad in advance?
Yes, you can prepare the salad ahead of time. After blanching and cooling the green beans, combine them with the other ingredients and refrigerate. This allows the flavors to meld, enhancing the overall taste.
What are some suitable substitutions if I don't have certain ingredients?
If you don't have Kalamata olives, you can use green olives or capers for a similar briny flavor. For a vegan version, omit the feta cheese and consider adding chickpeas or toasted nuts for added protein.
How should I store leftovers, and how long will they keep?
Store any leftover salad in an airtight container in the refrigerator. It's best consumed within 2-3 days, as the green beans may lose their crispness over time.
🧂Serving Suggestions
These are my favorite sides to serve with Green Bean Salad.
- Instant Pot Poached Chicken: The tender and mild flavor of poached chicken serves as a versatile protein accompaniment to the salad. Its neutral taste allows the vibrant flavors of the Mediterranean green bean salad to shine, creating a balanced and satisfying meal.
- Paprika Shrimp: Grilled shrimp adds a burst of savory flavor to the salad, enhancing its overall taste profile. The smokiness from the grill and the subtle sweetness of the shrimp complement the freshness of the green beans and the tangy dressing, creating a harmonious combination of flavors and textures.
- Air-Fried Salmon Fillets: Air-fried salmon offers a crispy exterior and tender, flaky interior that contrasts beautifully with the crispness of the green beans in the salad. The rich, buttery flavor of the salmon adds depth to the dish, while its lightness and nutritional value make it a perfect pairing for the vibrant and refreshing Mediterranean flavors of the salad.
🍽 More Mediterranean Style Meals
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Green Bean Salad
Fresh, crisp, and full of flavor, this Green Bean Salad is a delightful addition to any meal! Tender green beans are tossed with a tangy vinaigrette, crunchy nuts, and a sprinkle of fresh herbs for a refreshing and satisfying dish.
Ingredients
- ½ lb. String Beans
- 1 Zucchini
- ½ Bunch Parsley
- 1 tomato
- 1 tablespoon Dill
- 2 Mushrooms
- 1 Bay Leaf
- 1 tsp. Coriander
- 1 tsp. Allspice
- pinch Salt
- 2 tablespoon Lemon Juice
- 3 tablespoon Olive Oil
- 1 Garlic Clove
Instructions
- Cut the zucchini into half slices. Chop the mushrooms into slices.
- Grease a grill pan with oil. Arrange the zucchini slices. Cook until lightly charred. Fry the mushroom slices and cool.
- Cut off the tips of the green beans. Cut into small pieces. Boil water in a large pot, add salt and bay leaf.
- Add the green beans to the boiling water and cook for about 5-7 minutes.
- Rinse the beans in a colander and immediately pour ice water or cold water over them.
- Remove the sepals and seeds from the tomato. Cut it into medium cubes. Chop the greens.
- Mix all the ingredients together and place on a plate to serve. For the dressing, mix the dressing with olive oil, lemon juice, salt, spices and garlic in a small bowl.
- Dress the salad.
Notes
If you don't have the lemon juice that the recipe calls for, you can use some vinegar instead. Vinegar helps bring some tanginess and flavor to the salad. Balsamic vinegar is a great choice since it brings a nice bit of umami flavor too.
The easiest way to get the perfect crisp tender green beans and have that bright green color for this recipe is to use fresh green beans and then blanch them, just like I did.
If you're blanching the fresh green beans, remember to pat dry before you use them in this recipe.
You can also use frozen green beans and stir fry them on high heat with a dash of olive oil in a hot pan. This will help you get the crisp green beans you're looking for.
I've added lots of fresh herbs to this salad- you can use what you have at hand. I would highly recommend adding chopped fresh basil too, if you can get your hands on it.
Nutrition
Serving: 1gCalories: 139kcalCarbohydrates: 10gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 45mgPotassium: 435mgFiber: 4gSugar: 4gVitamin A: 1361IUVitamin C: 34mgCalcium: 63mgIron: 2mg
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This salad is a delightful medley of textures and flavors! The crisp green beans, charred zucchini, and savory mushrooms come together beautifully, all tied with that zesty lemon-garlic dressing. It's a refreshing side that complements any meal.