Balsamic Green Bean Salad ~
Crisp-tender green beans marinated in a simple balsamic dressing with fresh onion, garlic, and parsley.
This fresh and tangy salad complements a wide variety of main courses and can be served at room temperature or chilled. Try it with Grilled BBQ Tofu or Vegan Italian Sausage Burgers!
Fresh Green Bean Salad Recipe
I like this green bean salad as a side dish because it’s easy to make and complements a wide variety of main courses. The crispness of the beans combined with the tangy dressing makes for a refreshing contrast to heavier main dishes
This salad can also be made ahead of time and stored in the fridge, making it a convenient and easy-to-serve option for gatherings or meal prep. It’s also a nice option as a lighter side dish during the holidays, such as Thanksgiving or Easter.
Ingredients for Balsamic Green Bean Salad
You will need the following:
- Balsamic Vinegar – This is the base of the marinade. I used dark balsamic vinegar for its rich, complex flavor with a slightly sweet and tart taste. White balsamic can be used, although not recommended, since the taste would be milder and sweeter.
- Olive Oil – I use extra virgin olive oil.
- Garlic – Fresh is best; garlic powder is not recommended for this recipe.
- Salt and Ground Black Pepper – Amounts given are guidelines; adjust seasoning to suit your personal preference or dietary restrictions.
- Vidalia Onion – This sweet onion variety has a mild taste that won’t overpower the dish.
- Fresh Green Beans – Look for beans that are firm, bright, and free from blemishes or signs of aging. Canned or frozen green beans can be mushy and are not recommended for this salad!
- Parsley – For freshness and garnish.
How to Make Balsamic Green Bean Salad
STEP ONE: Make the dressing. In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, salt, and ground black pepper. Adjust seasoning to taste and set aside.
STEP TWO: Prep the onions. Place onion slices in a large bowl and set aside.
STEP THREE: Cook the green beans. Bring a large pot of water to a boil. Add green beans and cook for approximately 5 minutes, until crisp-tender. Drain and add hot beans to the bowl with the onions.
STEP FOUR: Assemble the salad. Drizzle the green beans with the vinegar and oil mixture, then toss to coat. Sprinkle with parsley and toss again. Allow to marinate either on the counter or in the refrigerator, depending on how you want to serve the salad. Serve at room temperature or chilled.
Quick Tip for Success
Don’t rinse the green beans after cooking! Marinating cooked green beans while they are still hot allows them to absorb the flavors of the marinade more effectively, resulting in a highly flavorful dish.
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Balsamic Green Bean Salad Recipe
Ingredients
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup Vidalia onion thinly sliced
- 1 pound fresh green beans trimmed
- 1 teaspoon parsley finely chopped
Instructions
- In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, salt, and ground black pepper. Adjust seasoning to taste and set aside.
- Place onion slices in a large bowl and set aside.
- Bring a large pot of water to a boil. Add green beans and cook for approximately 5 minutes, until crisp-tender. Drain and add hot beans to the bowl with the onions.
- Drizzle the green beans with the vinegar and oil mixture, then toss to coat. Sprinkle with parsley and toss again. Allow to marinate either on the counter or in the refrigerator, depending on how you want to serve the salad. Serve at room temperature or chilled.
Nutrition
This post was updated on April 14, 2025.
Jacqui
This is such a great recipe! Super easy and delicious, thank you!
Diane
I want to make this as a side dish on Easter Sunday. Is it ok to prepare the night before or is that too long to marinate?
thiswifecooks
Hi Diane ~ Making the salad fresh the same day (even a few hours before serving) is ideal. I have not tried marinating overnight but I feel like that could be too long and the beans might not be as crisp. I can’t confidently recommend that, especially for Easter dinner. I hope this helps!