Garlic Green Beans Salad is a summer salad. An easy way to eat more green beans, this salad makes a great addition to your meal. It is served cold and stays well until the next day.
I love green beans cooked in many ways. In the winter, I use lots of frozen green beans, but I love going to the Farmer's Market to buy fresh ones in the summer.
I cook them with meat and tomato sauce and sometimes with bacon and almonds (especially in the winter as a side dish).
I love them together with mushrooms and leftover ham or just with garlic, as this salad, that is also gluten-free.
Why does this recipe work?
- Nutritious: Green beans are a nutritious and healthy food choice
- Low in calories: Green beans are low in calories and high in fiber, also high in antioxidants.
- Fresh and crisp taste: Garlic green beans salad has a fresh and crisp taste from the green beans, combined with the zesty flavor of garlic, lemon juice or vinegar, and olive oil in the dressing.
- Perfect side dish: This salad is a perfect side dish for any meal and can be easily customized to suit your taste preferences. You can also add other ingredients like cherry tomatoes, feta cheese, or sliced almonds to make it even more delicious and nutritious.
- Green beans: Fresh green beans are the suggestion here, but it is also wonderful to use frozen green beans if you do not have access to fresh ones. However, I would not use canned ones. I always believed that they are too salty and too mushy for my taste.
- Garlic: We will use freshly mashed garlic
- Green onions: this was my choice for the recipe, as green onions remind me of summer, but you can definitely use some red onion that is milder than the yellow one.
- Fresh parsley or dill: The original recipe is made with fresh chopped parsley, but you can use dill instead.
- Olive Oil: Use good quality extra virgin olive oil or in the absence of it, a good vegetable oil, like sunflower or canola oil.
- Vinegar or lemon juice: Use the vinegar you like. I like apple cider vinegar, but red wine vinegar, white vinegar or lemon juice are perfectly acceptable.
Can I use Haricots Verts instead of green beans?
Yes, you can use haricots verts instead of regular green beans in this salad. Haricots verts are simply French green beans, which are longer, thinner, and more tender than regular green beans.
They have a slightly sweeter and more delicate flavor than regular green beans and are often used in French cuisine.
You can cook them in a variety of ways, including blanching, sautéing, roasting, or grilling. They are a delicious addition to salads, soups, stews, and side dishes.
So if you prefer haricots verts, go ahead and use them in garlic green beans salad. They will add a touch of elegance to the dish and complement the other flavors and ingredients nicely.
How to make
Step 1. Cook green beans.
Rinse the green beans in cold water.
Bring a large pot of salted water (a teaspoon of salt should be enough) to a boil and drop the green beans in. Cook them on medium heat, until crisp-tender, about 5 to 6 minutes.
Drain and dry with paper towels, then place the green beans in a serving bowl and allow them to slightly cool.
Step 2. Add green onions and garlic.
Mash the garlic cloves and dice the green onions. If you choose to use red onions, slice them thinly. Add them to the bowl.
Step 3. Make the vinaigrette.
In a small bowl, whisk together olive oil, vinegar or fresh lemon juice, salt, and freshly ground black pepper. You can also place the ingredients in a small jar with a lid and shake the jar until you obtain an emulsion.
Toss the still-warm green beans with the dressing until well coated.
Step 4. Serve.
Serve the salad chilled or at room temperature, garnished with additional parsley or lemon wedges, if desired. The traditional way to eat this salad is cold.
This green beans recipe is an easy side dish that can be stored in an airtight container for up to 3-4 days in the refrigerator. If the salad has been sitting out at room temperature for more than 2 hours, it's best to discard it to avoid any potential food safety issues.
How to serve this salad
Garlic green beans salad is a versatile side dish that pairs well with a variety of main dishes. Here are some ideas for serving it:
Grilled chicken: Serve the salad with grilled chicken for a healthy and satisfying meal.
Fish: Garlic green beans salad goes well with fish dishes like grilled salmon or baked tilapia.
Steak: Serve the salad with a juicy steak for a classic and satisfying meal.
Grilled shrimp: Toss the salad with grilled shrimp for a light and refreshing meal.
Sandwiches: Serve the salad alongside sandwiches, like turkey or ham and cheese, for a quick and easy lunch.
Burgers: Pair the salad with burgers, like turkey burgers or veggie burgers, for a healthy and satisfying meal.
Quiche: Serve the salad with quiche or frittata for a tasty and nutritious brunch.
Chicken schnitzel: Make my fabulous chicken schnitzels, French style, and serve them next to this delicious cold green bean salad for the perfect main meal.
Roasted boneless pork chops: this is a great recipe for a night dinner and green beans are always a good pair for pork dishes.
If you want to make the salad ahead of time, it's best to keep the dressing separate and toss it with the green beans just before serving. This will prevent the beans from becoming too soggy.
While you can freeze cooked green beans, I would not recommend freezing the salad with the dressing on it, because the texture of the salad may change and become soggy upon thawing.
Additionally, the dressing may separate and not be as flavorful after freezing and thawing.
If you want to make the salad ahead of time, it's best to keep the dressing separate and toss it with the green beans just before serving. Alternatively, you can blanch the green beans and freeze them separately for later use in salads or other dishes.
When you're ready to use them, simply thaw them in the refrigerator overnight and then toss them with the dressing and other salad ingredients.
Here is a list of other ingredients you can add to this garlic green beans salad, but keep in mind that any variations from my recipe will change the flavors profile.
Mayo: Some people would add 1-2 tablespoons of mayo, to make it a little bit more festive.
Balsamic vinegar: Instead of vinegar or lemon juice
Garlic powder: Instead of regular garlic
Red pepper flakes: For some zing
Fresh basil: Instead of parsley or dill
Pine nuts: Sprinkle a few pine nuts on top of the salad for added crunch.
Overall, this simple recipe is flavorful and refreshing, with a perfect balance of savory and tangy flavors.
It's also a healthy and nutritious side dish that pairs well with a variety of main dishes.
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Garlic Green Beans Salad
- 1 pound green beans
- 2-3 green onions
- 5-6 garlic cloves mashed
- 2 tablespoons chopped parsley
- salt and pepper to taste
- 3 tablespoons extra virgin olive oil or sunflower oil
- 1 tablespoons Apple Cider Vinegar or lemon juice
- Clean and trim the green beans.
- In a pot of boiling salted water, cook green beans until crisp-tender, about 5 to 6 minutes.
- Drain and dry with paper towels, then place the green beans in a serving bowl.
- Chop the green onions and add them to the bowl.
- Add garlic and chopped parsley.
- Make a vinaigrette with oil, salt, pepper, and vinegar(or lemon juice) and pour it over the warm salad.
- Serve with your favorite meat or on its own.