Tangy Green Bean and Olive Salad
Brighten up your table with this Tangy Green Bean and Olive Salad, a vibrant and zesty dish that’s perfect as a side or light lunch. Crisp, blanched green beans pair beautifully with the briny bite of Kalamata olives, juicy cherry tomatoes, and the mild sweetness of red onion, all brought together by a luscious lemon-Dijon vinaigrette. With a hint of honey for balance and optional crushed red pepper flakes for a touch of heat, this salad bursts with bold Mediterranean flavors. Simple to make in just 20 minutes, it’s finished with a sprinkle of fresh parsley for a refreshing, herbaceous note. Whether served immediately or chilled for even deeper flavor, this colorful green bean salad is sure to impress at picnics, potlucks, or weeknight dinners. Perfect for lovers of healthy, vibrant, and quick salad recipes!
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Recipe Information
Ingredients
- 400 grams fresh green beans
- 100 grams pitted Kalamata olives
- 150 grams cherry tomatoes
- 0.5 unit red onion
- 15 grams fresh parsley
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Trim the green beans, removing the stem ends. Bring a large pot of salted water to a boil.
Blanch the green beans in the boiling water for 3 minutes. Immediately transfer them to a bowl of ice water to halt the cooking process. Drain and set aside.
Slice the cherry tomatoes in half. Thinly slice the red onion into half-moon shapes. Roughly chop the parsley.
In a small mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, black pepper, and red pepper flakes (if using) to create the vinaigrette.
In a large bowl, combine the blanched green beans, Kalamata olives, cherry tomatoes, and red onion.
Pour the vinaigrette over the salad and toss until everything is evenly coated.
Sprinkle chopped parsley over the top and gently toss one more time.
Serve immediately or let the salad chill in the fridge for 15-20 minutes to develop more flavor before serving.
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2938 mg | 128% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 23.8 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1441 mg | 31% | |
*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.
