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Balsamic Green Bean Salad

Serve up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    16 servings (3/4 cup each)


  • 2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 1 large red onion, chopped
  • 4 cups cherry tomatoes, halved
  • 1 cup (4 ounces) crumbled feta cheese


  • Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry.
  • In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.

Test Kitchen Tips
  • This salad acts best as a side for your favorite spaghetti recipes.
  • Instead of snapping off the ends of each green bean like Grandma did, trim a bunch in seconds. Gather beans in a small pile, lining up the tips on one side. Cut off tips with a single slice using a chef’s knife. Flip the pile over and do the same on the other side.
  • Check out 50 more recipes to make with green beans.
  • Nutrition Facts
    3/4 cup: 77 calories, 5g fat (1g saturated fat), 4mg cholesterol, 112mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic exchanges: 1 vegetable, 1 fat.


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    Average Rating:
    • Mary Beth
      Nov 24, 2020

      I have made this recipe twice with a little variation. I have used both jarred red bell pepper and cherry tomatoes and have used both mini mozzarella balls and solid feta cheese. The feta was preferred in our house. I used a dijon-horseradish mustard which gave a little bite to the dressing. My husband loves this salad so much he suggested it be on our Thanksgiving table! It is an eye-catching option next to the heavy and rich sides seen over the holidays. Little ones can munch the individual green beans!

    • Belen
      Aug 18, 2020

      Two stars is generous. This recipe lacked flavor and the dressing needed an emulsifier to thicken it a bit. It just wasn't worth the effort. Sorry.

    • Katy
      Aug 15, 2020

      Delicious recipe! I used goat cheese in place of the feta and allowed mixed ingredients to marinate in the fridge for an hour before serving . The tomatoes I added just before serving. I will make this over and over again!

    • August13
      Aug 13, 2020

      Very tastey, will rate it later

    • Vicki
      Jul 26, 2020

      I made this today and it is absolutely perfect! I cut the recipe in half and the only substitution I made was using prepared mustard in place of dried mustard. This is definitely a keeper!! So easy and insanely good!

    • Melanie
      Mar 29, 2020

      This recipe is delicious!!! I felt like it was missing something so added some chopped walnuts which blended perfectly with the other ingredients.

    • Pam
      Sep 8, 2019

      No comment left

    • Carol
      Aug 24, 2019

      This is a keeper! Everyone here eats twice the veggie portion because it’s so delicious!

    • Nikki
      Jun 13, 2019

      No comment left

    • Judy
      Aug 27, 2017

      Everyone loved this even though most were surprised I was serving green beans cold!