Nut-Free Fresh Green Bean Salad with Lemon Vinaigrette
Bright, crisp, and bursting with flavor, this Nut-Free Fresh Green Bean Salad with Lemon Vinaigrette is the perfect side dish for any occasion. Tender, blanched green beans are paired with sweet cherry tomatoes and thinly sliced red onion, then tossed in a refreshing tangy lemon vinaigrette made with Dijon mustard, honey, and extra virgin olive oil. The salad is finished with a sprinkle of fresh parsley for an herbaceous burst. This nut-free, gluten-free, and vegetarian-friendly recipe comes together in just 25 minutes and can be served immediately or chilled for a refreshing make-ahead dish. Perfect for picnics, potlucks, or weeknight dinners, this green bean salad is a healthy, vibrant addition to your table.
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Recipe Information
Ingredients
- 500 grams fresh green beans
- 250 grams cherry tomatoes
- 1 small red onion
- 1 medium lemon
- 60 ml extra virgin olive oil
- 10 grams Dijon mustard
- 10 grams honey
- 15 grams fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 ml cold water
Instructions
Start by trimming the ends off the fresh green beans and cutting them into bite-sized pieces.
Bring a large pot of water to a boil. Add a generous pinch of salt. Once boiling, add the green beans and cook for 3 to 4 minutes, until they are bright green and just tender.
While the beans are cooking, prepare an ice bath by filling a large bowl with the 500 ml of cold water and plenty of ice cubes.
Once the green beans have finished cooking, quickly transfer them to the ice bath to stop the cooking process. Let them cool for about 5 minutes.
While the green beans are cooling, halve the cherry tomatoes, slice the small red onion thinly, and chop the fresh parsley finely.
For the lemon vinaigrette, zest and juice the lemon into a small bowl. Add 60 ml of extra virgin olive oil, 10 grams of Dijon mustard, 10 grams of honey, salt, and black pepper. Whisk together until well combined.
Drain the green beans and pat them dry with a clean kitchen towel or paper towels.
In a large serving bowl, combine the blanched green beans, cherry tomatoes, and sliced red onion.
Pour the lemon vinaigrette over the salad and toss to coat all ingredients evenly.
Sprinkle the chopped fresh parsley over the salad as a garnish.
Serve immediately or chill in the refrigerator for up to 2 hours before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2669 mg | 116% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 37.5 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2032 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
