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Garden Green Bean Salad

When my sons were growing up, they preferred their green beans cold. So I started adding green beans to salads. This recipe is great to make in advance because the longer it marinates, the better it tastes. —JoAnn Handley, Mount Dora, Florida
  • Total Time
    Prep: 20 min.+ chilling
  • Makes
    16 servings


  • 3 pounds fresh green beans, trimmed
  • 3/4 cup finely chopped sweet onion
  • 1/2 cup balsamic vinaigrette
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons snipped fresh dill
  • 3 tablespoons minced fresh basil
  • 3 teaspoons minced fresh oregano
  • 1 teaspoon seasoned salt
  • 1 cup dry roasted peanuts


  • In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 3-5 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry.
  • Place beans and onion in a bowl. In another bowl, whisk vinaigrette, oil, lemon juice, herbs and seasoned salt. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour.
  • Just before serving, sprinkle with peanuts.

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