Green Bean Salad with Red Wine Vinaigrette

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This Green Bean Salad is an easy and delicious alternative to leafy green salads! I love that it’s tossed in a simple red wine vinaigrette that comes together in just minutes, and can be topped with anything else you happen to have on hand.

green bean salad on white plate

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This recipe comes from The Domestic Geek cookbook, by Sara Lynn Cauchon. (I received a complimentary copy.) If you’re familiar with her YouTube channel, she shares plenty of fuss-free recipes for a variety of diets. It’s filled with beautiful photos, and fun recipes like Chocolate Chia Breakfast Cookies and Falafel Burgers, along with some classics like Easy-Peasy Risotto and One-Pot Chicken Alfredo.

domestic geek cookbook

This Green Bean Salad caught my eye because I never know exactly how to serve green beans as a salad. They’re always a hit in my Vegan Green Bean Casserole around the holidays, but I don’t use them often enough in the summer– which is their peak season!

How to Make Green Bean Salad

To make this green bean salad, you’ll want to quickly cook the beans in boiling water to help them soften up. You get to control how crunchy you want the beans to be. For tender beans with a little crunch to them, you’ll boil them for 4 minutes, until they are bright green.

green beans in ice water

For softer beans with less of a bite, you can boil them even longer and test them with a fork until they are done to your liking. (I prefer them a little more tender, with 8 to 10 minutes of cooking.)

green bean and tomatoes for salad

Prepare the Red Wine Vinaigrette

While the green beans  are boiling, you can quickly stir together the dressing. Olive oil, red wine vinegar, shallot, and a few spices are all you need!

red wine vinagirette in a bowl

When the green beans are done cooking, transfer them to a large bowl of ice water to stop the cooking process and cool them down. Drain, and add them to the dressing, along with sliced tomatoes and creamy feta cheese. They combination is delicious!

green bean salad with tomatoes and feta

How to Make Green Bean Salad with Red Wine Vinaigrette (1-Minute Video):

green bean salad on white plate
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4.84 from 6 votes

Green Bean Salad with Red Wine Vinaigrette

This GREEN BEAN SALAD is an easy and delicious alternative to leafy green salads! It's great for summer potlucks, and pairs perfectly with sliced tomatoes and creamy feta.
Course Salad
Cuisine American
Keyword green bean salad
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 4
Calories 165kcal

Ingredients

  • 2 pounds green beans , trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced shallot
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 1 cup halved cherry tomatoes
  • 1/4 cup feta cheese

Instructions

  • Bring a large pot of water to a boil. Add the green beans and cook until they are bright green, about 4 minutes. (This keeps the beans crisp and crunchy, but for more tender beans cook them closer to 8 minutes, or until they are to your liking.) Transfer the green beans to a large bowl of ice water to stop the cooking. Let cool, then drain them and blot dry with a towel.
  • In a small bowl, whisk together the olive oil, vinegar, shallot, oregano, 1/2 teaspoon of salt, and several grinds of black pepper.
  • Arrange the green beans and cherry tomatoes in a serving dish. Pour the vinaigrette over the top and toss. Top with the feta.
  • Serve immediately or store in the fridge for up to 4 days.

Video

Nutrition

Calories: 165kcal | Carbohydrates: 18g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 123mg | Potassium: 560mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1785IU | Vitamin C: 36.1mg | Calcium: 134mg | Iron: 2.6mg
Green Bean Salad Nutrition (for roughly 1 cup of salad): Calories: 165, Fat: 10g, Carbohydrates: 18g, Fiber: 6g, Protein: 6g

Recipe Notes:

  • You can use any other oil or vinegar you have on hand for this recipe. It’s very adaptable! Feel free to change the toppings, too. Toasted almonds or maple glazed walnuts might be nice, too.
  • For a vegan green bean salad, simply leave off the cheese. (You could stir in a spoonful of tahini to the dressing to make it creamier, as an alternative!)

If you give this recipe a try, please let me know in the comments below! If you try something different, tell us how it worked out! We can all benefit from YOUR experience.

Reader Feedback: What’s your favorite way to prepare green beans?

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Comments

Rachel

I don’t think I realized that green beans were a summer veggie– I always think of them at Thanksgiving, too. I just tried this green bean salad today and it was delicious. Thank you!

becky

Yum! This red wine vinaigrette is perfect over the green beans, and this salad was so easy to make!

Jackie FLYNT

Hi! Do you have any recipes using nutritional yeast? Like a gravy or mac and cheese?

Asha Pruitt

So delicious. I didn’t have red wine vinegar, so I used apple cider vinegar instead. Thank you for such delicious recipes.

Erika Sedlmair

Good flavour, I did added some tamari at the end. I like my green beans more tender, 4 minutes wasn’t enough.

Erika

Very nice!

Home Plix

Amazing green bean salad recipe. I really love this recipe and want to cook this at my lunchtime hour. Thanks for sharing such an awesome post.

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