I don’t know about you, but I find green beans bland. The One and I are always trying to find ways to dress them up (read: disguise them). Dry-frying, blackening, hiding them in a Thanksgiving bean casserole. Dare I say it? Sometimes deep-sixing them altogether.
Then we stumbled on this recipe by the beloved Mary Ann Esposito, host of PBS’s “Ciao Italia,” which has been on the air for more than three decades. (Give a listen to our podcast episode with her.)
This can be put together ahead of time and only gets better as it sits. It’s just the slightest bit sweet, plenty minty, and meaty with bites of tomato. It’s a summer salad you’ll be making year-round.
Why Our Testers Loved This
Our testers will be making this summer salad again and again for many reasons. They loved that it was easy to make and a “versatile, make-ahead summer side dish.” Yvonne Z.’s family was delighted with its “delicious and fresh flavor, with a hint of sweetness.”
Deborah W. described this as a “recipe that just works.” She loved that “the flavors hit all the right notes, and the dish goes with tons of different things. It’s a go-to that you can rely on that also comes together in a snap.”
Notes on Ingredients
- White balsamic vinegar–This lends a very pleasing sweetness and tang to the salad dressing, and is worth purchasing if you don’t have any on hand. It can be found at well-stocked supermarkets and Italian markets or can be purchased online.
- Mint–You can use any variety of mint that you enjoy. If you find the flavor of mint strong, feel free to cut back the amount in the dressing to 1/4 cup.
- Tomatoes–You can use cherry or grape tomatoes for this salad, depending on what is available to you. Cherry tomatoes tend to be sweeter and juicier, but either will work. Try using multi-colored tomatoes to add a pop of color to your salad.
- Green beans–Fresh is best for this salad. Don’t use canned or frozen beans. If you substitute thinner haricots vert (French green beans), reduce the blanching time to 4 minutes.
Step-by-Step Instructions
- Combine the garlic, onion, oil, vinegar, sugar, 1 teaspoon salt, mint, and tomatoes in a large serving bowl.
- Stir until thoroughly mixed.
- Blanch the green beans in boiling salted water until just tender.
- Drain the beans and transfer them to an ice water bath to cool completely. Drain again and pat dry.
- Add the beans to the serving bowl. Toss well. Let the salad stand for at least 1 hour.
Sprinkle with mint before serving.
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Common Questions
This salad needs to marinate for at least 1 hour before serving, so it’s a great choice for making in advance of a picnic, potluck, or backyard bbq. If you love the flavor of marinated vegetables, you can prepare this up to 1 day in advance. Store it in the refrigerator until about 1 hour before serving.
The testers loved that this salad is versatile enough to be served with many dishes. They tried it with maple smoked salmon, grilled lamb burgers, and crispy chicken thighs. If you’re looking for a simple vegetarian meal, try serving it with frittata with leeks and herbs or a simple spaghetti.
If you’ve got plenty of time (or some willing helpers), you can snap them off one by one, but it’s much faster to gather them up in bunches, with the ends lined up, and use a chef’s knife to slice off several at once.
Pro Tips
- Don’t overcook your beans. They’ll continue to soften slightly while marinating, so blanch them until they’re just crisp-tender.
- This recipe scales well and can easily be doubled or halved, depending on how many people you’re serving.
- Store leftovers in a sealed container in the refrigerator for up to 1 day. Remove from the fridge 30 to 60 minutes before serving.
More Outstanding Green Bean Salad Recipes
Write a Review
If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Green Bean Salad with Mint
Ingredients
- 2
cloves garlic, minced - 1/2 cup (3 oz) chopped red onion
- 1/2 cup extra-virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon plus 1 tablespoon table salt
- 1/2 cup minced fresh mint, plus more for garnish
- 1 cup (8 oz) diced cherry or grape tomatoes
- 2 pounds green beans, ends trimmed
Instructions
- In a large serving bowl, combine the garlic, onion, oil, vinegar, sugar, 1 teaspoon salt, mint, and tomatoes. Mix well.
- Bring a large pot of water to a boil and stir in 1 tablespoon of salt. Fill a large bowl with ice cubes and water. Add the beans to the boiling water and cook until tender, 4 to 5 minutes.
- Drain the beans in a colander, then immediately transfer them to the ice bath for 30 seconds to stop the cooking process and help retain their green color. Drain again, then dry the beans on a towel and add them to the marinade. Toss well to combine.
- Cover and allow the salad to stand at room temperature for 1 to 2 hours before serving. Sprinkle with fresh mint leaves just before serving.
Notes
- Don’t overcook your beans–They will continue to soften slightly while marinating, so be sure to blanch them only until they are crisp-tender.
- Scaling–This recipe scales well and can easily be doubled or halved, depending on how many people you are serving.
- Storage–Store leftovers in a sealed container in the refrigerator for up to 1 day. Remove from the fridge 30 to 60 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
Once in a while, you find a recipe that just works. The flavors hit all the right notes, and the dish goes with lots of different things. It’s a go-to you can rely on that comes together in a snap.
Delicious and fresh, with a hint of sweetness! The words spilled from my husband’s lips before I could even ask his thoughts. Even a picky college student liked them.
We loved the flavors and easy preparation of this fresh Italian side dish. With green beans, cherry tomatoes, and fresh mint from our very own garden on hand, I just had to make this colorful summertime salad.
If you’re looking for a versatile, make-ahead summer side dish, this green bean and tomato salad is a winner! The balance of the mint, onions, tomatoes, and green beans is perfect. I could envision serving it alongside any number of main courses.
I was drawn to this green bean salad recipe because of the easily accessible ingredients. I grow both green beans and tomatoes in my garden, so using them both was a win-win.
This green bean salad is a refreshing summertime side option. I wasn’t sure if it would be too mint-forward for my taste. The mint can always be used in lesser or greater quantities based on personal preference, but it ended up being just right. I thought it worked well with the tomato and onion and brightened up the dish.
This salad is a summery preparation that truly elevates freshly picked green beans and cherry tomatoes. A little sweetness from the white balsamic and sugar (which I may reduce some the next time I make this) and a little bite from the garlic and red onion complement the beans, but the mint makes the dish.
I love summer vegetables and dishes made with fresh herbs! This green bean salad with mint was yummy and was enjoyed while eating a simple yet delicious weeknight dinner on the deck.
This green bean salad with mint is a tasty make-ahead side dish for a summer dinner or even a brunch. I prefer a crisper bean, so I only cooked the beans for 3 1/2 minutes which was perfect. After marinating for one hour, I served the salad alongside two other vegetarian dishes for a hot summer night vegetarian special; a bulgur salad with cherries and feta and a corn salad.
This is a simple and incredibly delicious take on green beans.
I don’t know about you, but I always feel like green beans need “something else” in order to give them flavor. Well here it is – MINT. The combination of ingredients are delicious but the mint makes it soar. I’ve served this recipe several times now and everyone devours it until the plate is empty.
I couldn’t agree more, Alan. The mint really makes this salad shine.
Excellent recipe. Great way to use green beans, tomatoes, and mint from my garden. I was unsure about using mint with the green beans and tomatoes, but this was delicious. I’ll be making this side dish on a regular basis.
Anita, I couldn’t agree with you more. We make this all the time–in fact, we had it last night. I think the mint makes the dish!