Green Bean Salad, plus Mustard and Garlic Dressing

A fresh, vibrant and good Easy Green Bean Salad tossed with a simple mustard and garlic dressing. This salad is solid as a side dish or light lunch and is ready in only 10 minutes!

If there's one kind of salad we love it's this easy green bean salad.

Not only is it incredibly simple, quick and easy but it is versatile like our Italian Farro Salad which can be easily adapted with any veggies you like.

We've been making this easy salad for a few years now and there's no better time to make it than when all the veggies are in season, it makes a huge difference.

The dressing is so simple and takes two minutes to whip up plus it'll go with whatever veggies you choose.

Here are our favourite ingredients for keeping this simple and easy…

What You Need to Make it

• French green beans
• Fresh tomatoes
• Radicchio
• Radishes
• Fresh basil
• Dijon mustard
• Garlic
• Lemon juice

Along with olive oil, salt, and pepper, all these ingredients are simple, fresh and full of flavour. Yup, you don't need any fancy ingredients to make an good salad.

The Best Green Beans to Use

Only use fresh French green beans and never use canned, they're mushy, tasteless and won't work at all.

We also don't recommend using frozen green beans as they will be lacking in texture and flavour.

How to Make this Green Bean Salad – Step By Step

First, bring a pot of salted water to a boil. Meanwhile make the dressing, put all ingredients in a bowl and whisk until combined (photo 1 & 2).

Trim the green beans then boil in salted water for 3-4 minutes until they are tender but still have a bite (photo 3 & 4).

Prepare all the rest of the veggies (photo 5).

Once the beans are cooked, drain them and place in a bowl. Add the dressing and toss to combine whilst still warm (photo 6).

Add the rest of the veggies and toss to combine then serve (photos 7 & 8).

Swaps

You can easily adapt this green bean salad recipe with all different kinds of veggies, cheeses, and nuts. Why not try tossing them with gorgonzola and walnuts while the beans are still warm (so good).

You could also add raw or grilled peppers, burrata, mozzarella, and pine nuts, the ideas are endless!

This green bean salad SO good served as a side dish with grilled meats such as steak or chicken and works great with fish.

It's also great as a light lunch, you can prep it in advance, store it in the fridge and take it on the go for a work lunch, picnic or quick bite to eat.

Top Tips for Making this Easy Green Bean Salad:

• Use the freshest and highest quality vegetables you can get
• Toss the green beans in the dressing when they are still warm so they absorb the flavours better
• You can make everything in advance and store it at room temperature for a few hours or in the fridge for a couple of days
• Leftovers will store well in the fridge for a few days but we don't recommend freezing.

More good and Easy Salads You Might Like:

• Grilled Zucchini Salad with Melon & Prosciutto
• Italian Farro Salad
• Tuna Panzanella – Italian Bread Salad
• Classic Caprese Salad – Easy, Fresh & good
• Tuna White Bean Salad with Basil and Lemon

Ingredients

Makes 4 people

• 14 oz fresh French green beans ((400g))
• 4 radishes (, finely sliced)
• 1 cup radicchio or red chicory (chopped (140g))
• 10 cherry tomatoes (, cut in half)
• 1 small handful fresh basil (, chopped)

For the dressing

• 2 tsp djion mustard
• zest and juice of half a lemon
• 1 clove garlic (, crushed)
• 3 tbsp olive oil
• salt and pepper (, to season)

Method

1. Fill a large bowl with cold/icy water then bring a large salted pot of water to the boil. Trim the ends of the green beans then boil for 1-2 minutes, drain then plunge into the bowl of cold water. This will stop the green beans from cooking and keep their vibrant green colour.

2. Pat dry and place in a large bowl along with the tomatoes, radicchio and radishes. Tear in some basil reserving some for garnish.

3. To make the dressing, put the mustard, garlic, lemon juice and zest and olive oil in a bowl and mix together. Add a pinch of salt and pepper.

4. Pour the dressing over the green bean salad and toss together until it's evenly coated. Add and extra pinch of salt and pepper if needed.

5. Serve in one large serving plate or individual plates, garnish with remaining basil. Enjoy.

Kitchen notes

• Use the freshest and highest quality vegetables you can get
• Toss the green beans in the dressing when they are still warm so they absorb the flavours better
• You can make everything in advance and store it at room temperature for a few hours or in the fridge for a couple of days
• Leftovers will store well in the fridge for a few days but we don't recommend freezing.