This fresh green bean salad recipe uses cucumbers, tomatoes, onions, and a yummy oil-free white balsamic dressing for a 20-minute vegan side salad that's simple to make.
Look no further if you're looking for an easy green bean side dish that also doubles as a salad. It’s one of those recipes like spicy cucumber salad or pomegranate tomato salad that’s a surefire winner, and it's SO simple.
And if you aren't interested in water-logged, floppy green beans, I've got the solution. And it works for other veggies too.
Table of Contents
Recipe Ingredients and Notes
Green Beans. Use whatever fresh green beans are available. This includes string beans, wax beans, snap beans, or skinner Haricots verts (French green beans).
Tomatoes. I prefer cherry or grape tomatoes because they stay firm when mixed. You can also use a few ripe tomatoes cut into small wedges.
White balsamic vinegar. White balsamic, also known as white balsamic condiment, is my secret ingredient for strawberry quinoa salad, vegan mayo, and many other recipes. Grab a bottle and get busy - you'll love it!
Date paste. Date paste is one of my favorite natural sweeteners. Maple syrup is the best substitute.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
How to Trim Green Beans
Have you ever dumped out a bag of fresh green beans and noticed a tangle of brown stems? When recipes refer to trimming beans, that’s what they refer to. You want to trim off the brownish stems.
I’ve found the easiest way to line up the beans side-by-side, about 15 at a time, and then just hack off the stems in one go. You can leave the tender green stems that are on the opposite end. I think they give beans a bit of character. Then, just snap them in half to make them easier to eat.
Recipe Variations
- Sliced green onions make a great substitute for red onions for this recipe.
- I kept this recipe simple, but you could add fresh herbs like chopped parsley, cilantro, or even a little chopped mint.
How to Make Green Bean Salad
Steam the green beans in a steamer basket over boiling water for 1-2 minutes.
Toss the beans, cucumbers, tomatoes, and red onions in a medium salad bowl.
Mix the salad dressing in a small dish and add it to the salad.
Rest the salad for 10 minutes so the flavors can mingle. Then, toss it right before serving.
The Best Way to Steam Veggies
I learned this in a cooking class many years ago, and I'm passing it along. The best way to steam green beans and other veggies is to first fill your pan to just under the level of the steamer basket. Turn the heat to medium-high, cover the pot, and bring the water to a low boil. Then, add the green beans. This ensures the top and bottom layers of veggies cook simultaneously.
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Use This Trick If You Don't Have Date Paste
If you don't have date paste or don't have time to make your own, soak 2 pitted dates in boiling water for 15 minutes. Then, add the drained dates, vinegar, and lemon juice to a spice grinder or mini blender. Blend until smooth.
Serving Suggestions
For a quick dinner, serve veggie chickpea patties, Instant Pot rice and lentils, or Greek chickpeas kapama with green bean salad.
What to do with leftovers. If you have leftover salad, stir in a can of chickpeas or red kidney beans. Make a great lunch!
Frequently Asked Questions
Red balsamic vinegar is the best substitute for white balsamic vinegar in green bean salad. White wine vinegar or rice wine vinegar will also work. You may need to add more date paste because white balsamic is slightly sweeter than the substitutes.
Green bean cucumber salad can be stored in an airtight container in the refrigerator for up to 3 days. It can be warmed to room temperature or served cold. Stir before serving.
Frozen beans are a good option when fresh aren't available. Steam the beans from frozen for 1 minute, then drain them and let them dry for a few minutes.
Fresh green beans are best lightly steamed or cooked longer when making soups or stews. Raw green beans have a slightly bitter flavor, and many people report digestive problems after eating beans raw.
What to Serve with Green Bean Salad
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👩🏻🍳 Recipe
Fresh Green Bean Salad
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Ingredients
- 1 pound green beans - 3 cups, trimmed and cut into bite-sized pieces
- 1 large cucumber - sliced lengthwise, deseeded, and sliced thin
- 1 medium red onion - cut in half and sliced or chopped
- 2 cups cherry tomatoes - sliced in half
- ¼ cup white balsamic vinegar - see notes for substitutions
- 3 tablespoons lemon juice
- 2 tablespoons date paste - or maple syrup
- salt and black pepper to taste
Instructions
- After cutting them, add a steamer basket to a pot and enough water that it doesn't overflow the bottom of the steamer. Cover the pot and heat on medium-high heat until the water starts to boil. Add the green beans, cover the pot, and steam them for 1-2 minutes. They should turn bright green and be tender, yet crispy when taste tested.
- Transfer the beans from the steamer basket to a colander and run cold water over them to stop the cooking process. Let them dry in the colander while you prep the rest of the ingredients.
- Toss the beans, onions, cucumbers, and tomatoes into a medium salad bowl.
- Mix the vinegar, lemon juice, and date paste (or maple syrup) in a small bowl.
- Add the dressing, then let the salad rest for 10 minutes.
- Taste and add salt and/or black pepper as desired. Toss right before serving.
Notes
- Store the leftover salad in an airtight container in the refrigerator for 3 days. Stir before reserving.
- If you use frozen green beans, steam them (unthawed) for 1 minute until they soften. Rinse and dry them before adding them to the salad.
- The best substitute for white balsamic vinegar is red balsamic (it will change the color slightly) or white wine or rice wine vinegar.
- To make green bean dressing without date paste, soak 2 pitted dates in boiling water for 10 minutes. Drain the dates and blend them with the white balsamic and lemon juice. Use a spice grinder or small blender.
Nutrition
Nutritional information is an estimation only.
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Alisha Ross
I like making breakfast with my kids. I tend to be a bit of a control freak in the kitchen, though. I often find it best to point them in the right direction, then move to another room of the house until they need help witg something.
Putin
Hiya, I am really glad I have found this info. Nowadays bloggers publish just about gossips and the internet and this is actually irritating. A good site with interesting content is what I need. Thank you for keeping this web site, I’ll be visiting it. Do you do newsletters? Can not find it
Putin
Denise
Hi, thanks for your kind words. I like giving you as much information as I can because you've come here for cooking :). You can find my newsletter sign up on the sidebar (on the right). It's just underneath the Food for Life logo. Thanks again!
Alisha Ross
Thank you so much for wonderful recipes! What I love about your website most of all is that you post not only great recipes and descriptions but also stunning photos of food! Have a nice day!
Regards
Ross Alisha
Denise
You are so kind and appreciated! It really means the world to me that someone enjoys my recipes. It's really a labor of love and a work in progress. I hope to keep giving you more. Do let me know if there is something you would like to see. I'm always up for creating. 🙂