Marinated Green Bean Salad

Marinated Green Bean Salad
pxhere / Public Domain
Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
94 Calories
7g Fat
8g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 94
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 90mg 4%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 9%
Total Sugars 4g
Protein 2g
Vitamin C 8mg 41%
Calcium 37mg 3%
Iron 1mg 3%
Potassium 138mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A flavorful vinaigrette infused with shallots combines with gently crisp-tender steamed green beans to make this popular summer (or fall) salad. It ages gracefully and can withstand a stint on a table, making it perfect for picnics or holiday meals. For the best results and full taste effect, let the green beans marinate overnight.

Enjoy with chicken, pork, or steak, this dish is a great side dish for any meal.


  • 1 pound green beans, trimmed

  • 1 small shallot, or red onion

  • 1 tablespoon sherry vinegar, or red wine vinegar

  • 1/4 teaspoon fine sea salt

  • 1 pinch sugar

  • 1/8 teaspoon dry mustard

  • 3 tablespoons olive oil

Steps to Make It

  1. Trim the green beans as needed. Set them aside. Prepare a large bowl of ice water and set it aside.

  2. If you're using a steam basket, choose a pot that will fit the basket. Fill the pot with an inch of water and bring it to a boil or bring a 1/2 inch of water to a boil in a frying pan. Or put the beans in a microwave-safe container with 2 tablespoons of water.

  3. Put the green beans in a steamer basket over the boiling water (or in the frying pan with the water), cover, and cook until as tender as you like: 3 minutes for crisp-tender green beans and closer to 6 minutes for fully cooked beans. Or microwave in 1-minute intervals until the desired temperature is reached.

  4. Once the beans are steamed, immediately plunge them in the ice water. Swish the beans around until they're completely cool. Dry them thoroughly. Put the dried green beans in a shallow dish.

  5. Peel and mince the shallot or onion, vinegar, and salt in a small bowl. Whisk the sugar, mustard, and oil into the shallot mixture. Pour the dressing over the green beans, toss so all the green beans are coated with the dressing, cover the container, and chill at least 1 hour and up to overnight.


  • This recipe can easily be doubled or tripled if needed.