Red And Green Bean Salad
A vibrant and refreshing bean salad featuring crisp green beans, red onion, and bell peppers, dressed with tangy vinaigrette—perfect for light lunches or summer gatherings.
Ingredients
Instructions
- Cook the green beans in 1 quart of boiling water until crisp and tender, about 8 minutes.
- Drain and rinse with cold water to stop cooking. Drain again.
- In a small bowl, whisk together lemon juice, whole grain mustard, minced garlic, salt, and pepper.
- Gradually whisk in salad oil and wine vinegar to make the dressing.
- In a large bowl, combine the cooled green beans, sliced red onion, and red bell pepper strips.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill before serving.
Tips & Substitutions
For optimal flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. If you want to add protein, consider incorporating chickpeas or diced grilled chicken. For a lighter dressing, you can substitute Greek yogurt for part of the salad oil. This salad pairs well with Mediterranean recipes, making it a versatile side.
Serving Suggestions
Serve this vibrant salad as a refreshing side dish at barbecues or picnics. It complements grilled meats and fish beautifully. For a complete meal, try pairing it with Ravioli And Sun-Dried Tomato Salad or Zucchini Stuffed Tomatoes. Garnishing with fresh herbs like parsley or basil can enhance the presentation and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the beans in the microwave for 20-30 seconds, but it's best enjoyed cold or at room temperature. The flavors will continue to develop as it sits, so it may taste even better the next day.
Nutrition & Diet Analysis (per serving)
Each serving of Red And Green Bean Salad contains roughly 74 calories, with 2g protein, 10g carbohydrates, and 1g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1767mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen green beans for this salad?
Yes, frozen green beans can be used, but make sure to thaw and blanch them before adding to the salad. This will help maintain their vibrant color and texture. Fresh beans are preferred for crunchiness, but frozen can be a convenient alternative.
What can I substitute for wine vinegar?
If you don't have wine vinegar, apple cider vinegar or lemon juice can be used as a substitute. Each will impart a slightly different flavor but will still complement the salad well. Adjust the quantity to taste, as some substitutes may be more acidic.
Can I make this salad ahead of time?
Absolutely! This salad can be made a day in advance. Just keep the dressing separate until you're ready to serve to prevent the vegetables from getting soggy. Toss everything together shortly before serving for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).