You know that side dish you’re always looking for? The one that’s actually crunchy, packed with flavor, and doesn’t take all day to make? Well, my friends, your search is officially over. I’m so excited to share my go-to green bean salad with you. It’s the kind of recipe you’ll come back to again and again because it’s just that good fresh, easy, and seriously satisfying.
Try my Basil Lime Fruit Salad recipe.
Seriously, this isn't your average side dish. Here’s why it’s about to become your new go-to:
1| The Crunch is Real: We’re not talking about a sad, floppy bean situation. Blanching the beans locks in that insane, satisfying crunch in every single bite.
2| 20 Minutes Flat: From fridge to table in about 20 minutes. It’s faster than ordering takeout and a million times fresher. Perfect for those "I need something good, now" kind of nights.
3| That Dressing, Though: The cilantro-lime dressing is zesty, herby, and just creamy enough. It’s the kind of sauce you’ll want to put on, well, everything.
4| Meal-Prep Hero: It holds up beautifully in the fridge. Make a big batch on Sunday, and you've got a crisp, ready-to-go side for lunches all week (no sogginess allowed!).
5| It’s a Crowd-Pleaser: Bringing this to a potluck or BBQ? Get ready for recipe requests. It’s a vibrant, colorful showstopper that pairs with literally everything off the grill.
6| No Fancy Skills Needed: If you can boil water and push a button on a food processor, you’ve absolutely got this. It’s foolproof!
Try my Tomato-Peach Burrata Salad with Balsamic Dressing recipe.
This salad is so good because every ingredient brings its own special something to the party. Here’s the lowdown on the dream team:
1| Green Beans: We’re not just boiling them into oblivion! Giving them a quick blanch and an ice bath is the ultimate secret trick. It locks in that incredible, satisfying CRUNCH and makes them the perfect sturdy base for this salad.
2| Cilantro: This isn’t just a garnish, folks it’s the heart and soul of the dressing! It gives it that super fresh, herbaceous kick that makes the whole salad taste bright and alive. (And if you’re one of those people who thinks cilantro tastes like soap, hey, no hard feelings just swap in some fresh basil or parsley!)
3| Walnuts: We’re adding these for that awesome toasty flavor and a little extra protein. They give you a satisfying bite in between all that crispness. Pro tip: give them a quick toast in a dry pan for a few minutes to really make their flavor pop!
4| The Dressing Crew (Garlic, Lemon, Olive Oil): This trio is simple magic. The garlic adds a little punch, the fresh lemon juice brings the zing, and the olive oil makes it all smooth and creamy. It’s light, it’s tangy, and it clings to every nook and cranny of the veggies.
NOTE: For measurements and rest of the ingredients check the recipe card below.
Time required: 20 mins Serves: 4
Alright, let's get crunching! This comes together so fast.
1. Shock Those Beans!
First, grab a large pot and add an inch or two of water. Bring it to a lively boil. Toss in your whole green beans and let them have a quick spa day just about 2 minutes, until they turn brilliantly green and are crisp-tender.
2. Ice Bath Time!
While they boil, prepare an ice bath (that's just a bowl of cold water with ice cubes). As soon as the beans are done, use tongs to immediately plunge them into the ice bath. This stops the cooking right in its tracks and keeps that perfect crunch. Let them hang out there until they're completely cool.
3. The Big Mix
Drain the beans and add them to a large salad bowl. Now, throw in the juicy cherry tomato halves, the sweet corn, and those deliciously crunchy chopped walnuts. Give it a little toss!
4. Whiz Up That Dressing!
Now, for the star of the show: the dressing! Toss your garlic, cilantro, lemon juice, olive oil, and a good pinch of salt and pepper into a food processor. Blitz it until it’s smooth, creamy, and wonderfully green.
5. Bring It All Together
Drizzle that gorgeous green dressing all over your veggie mixture. Toss everything together until every single bean and tomato is lovingly coated.
That's it! You can serve it immediately for the ultimate crispness, or pop it in the fridge to let the flavors get to know each other a little better. Enjoy
Estimated Glycemic Index (GI): Low (~25)
Estimated Glycemic Load (GL): Low (~4)
Why it's low: The recipe is primarily composed of non-starchy vegetables and healthy fats, which have a minimal impact on blood sugar.
No green beans? No problem. This recipe is super flexible! Here are some easy swaps to try based on what you have in your fridge or pantry:
For the Green Beans:
For the Walnuts (Nut-Free or Different Crunch):
For the Cilantro (The "I-Hate-Cilantro" Fix):
For the Sweetcorn:
For the Dressing (Oil-Free or Different Twist):
The goal is to use what you have and make it work for you! Happy experimenting
Try my Lemony Chickpea and Zucchini Salad recipe.
Love the original but feeling adventurous? Here are some delicious ways to shake things up and make this salad uniquely yours:
1. Give It a Global Twist:
2. Add a Protein Punch (Make it a Main!):
3. Play with Texture & Flavor:
4. Dressing Do-Overs:
The best part? This salad is a blank canvas. Have fun with it and see what delicious combinations you can create
Try my Zesty Turkish Couscous Salad recipe.
These little tricks make a BIG difference. Here’s how to ensure your salad is absolutely perfect:
1| The Ice Bath is Non-Negotiable: Don't skip shocking those green beans in ice water! This is the #1 secret to locking in that vibrant green color and keeping that satisfying CRUNCH. No one likes a mushy bean!
2| Dry Those Beans: After their ice bath, pat the green beans completely dry with a clean kitchen towel or paper towels. This helps the dressing cling perfectly instead of sliding off.
3| Toast Those Nuts: For next-level flavor, give your walnuts a quick toast in a dry skillet over medium heat for 3-5 minutes. It wakes up their oils and makes them incredibly fragrant and extra crunchy.
4| Taste and Tweak the Dressing: Always give your dressing a quick taste before pouring it on! Want more zing? Add another squeeze of lemon. Need more richness? A little more olive oil. Make it yours!
5| Make it Ahead Smartly: You can blanch the green beans and make the dressing 1-2 days ahead. Keep them separate in airtight containers in the fridge. Wait to toss everything together until just before serving to keep everything crisp.
6| Chop the Cilantro Stems Too! Don't just use the leaves the stems are packed with flavor! Just give them a rough chop before tossing them into the food processor.
7| Massage the Dressing In: Use your (clean!) hands to gently toss the salad. It’s the gentlest way to ensure every single ingredient gets coated in that delicious dressing without crushing the tender veggies.
Try my Chicken Kale Salad with Maple Tahini Dressing recipe.
Eating well doesn't have to break the bank! Here are my favorite ways to make this delicious salad even easier on your wallet:
1| Frozen is Your Friend: Frozen sweetcorn is almost always cheaper than fresh and works perfectly here (just thaw it!). You can also use frozen green beans no need to thaw, just add a minute or two to the blanching time.
2| Nut Alternatives: Walnuts can be pricey. Sunflower seeds or pepitas (pumpkin seeds) are often much cheaper and give you that same fantastic crunch.
3| Buy in Bulk: If you can, snag walnuts or seeds from the bulk bins. You can buy exactly the amount you need for the recipe, which is cheaper than a whole pre-packaged bag.
4| Cilantro Sub: If a whole bunch of cilantro is too much and you worry it'll go to waste, try parsley. It's often sold in smaller, more affordable quantities and still makes a great, fresh dressing.
5| Oil Choice: A good, extra-virgin olive oil is delicious, but a "light tasting" olive oil or even vegetable oil will work just fine in the dressing and costs less.
6| Seasonal & Sales are Key: Make this salad when green beans and tomatoes are in season (summer!) for the best flavor and lowest price. Or, use this recipe as a "clean out the fridge" hero for any leftover veggies you need to use up!
7| Skip the Fancy Tools: No food processor? No problem! Just finely chop the cilantro and garlic by hand and whisk the dressing vigorously in a bowl or shake it all together in a mason jar. It works just as well!
Try my Spicy Cucumber Salad recipe.
This salad is the ultimate team player. Here’s how to make it the star of any meal:
1| The Perfect Grill Sidekick: This is its #1 job! Serve it alongside grilled chicken breasts, burgers, hot dogs, or BBQ ribs. Its cool, crunchy freshness is the perfect balance to all those smoky, rich flavors from the grill.
2| Make it a Main Dish: Turn it into a light lunch or dinner by adding a protein right on top. Grilled shrimp, flaked salmon, sliced steak, or a couple of hard-boiled eggs make it completely satisfying.
3| Potluck & Picnic Champion: It travels like a dream! Toss it in a big portable bowl and bring it to your next gathering. It’s a guaranteed fresher, healthier crowd-pleaser than the usual mayo-heavy salads.
4| Your New Go-To Meal Prep: Divide it into single-serving containers for healthy grab-and-go lunches all week. The sturdy green beans hold up much better than delicate lettuce!
5| Gourmet Touch: For a fancier presentation, arrange it on a large platter and top with crumbled feta or goat cheese and an extra sprinkle of toasted nuts. It instantly looks elegant!
6| Taco Tuesday Upgrade: Seriously, try it! Serve a scoop of this salad next to or even on top of your favorite tacos. The crunchy texture and zesty dressing are an amazing combo with spicy ground beef or black bean tacos.
No matter how you serve it, it’s guaranteed to be a hit
Try my Salmon Caesar Salad recipe.
Here’s how to keep your salad tasting fresh and crunchy, even days later:
1| Best Practice: Store Components Separately. For the absolute best results, store the dressed salad and the undressed veggie mix in separate airtight containers in the fridge. The dressing will keep for up to 4 days, and the blanched green bean mixture will stay crisp for 2-3 days. Toss them together just before serving.
2| Storing a Fully Assembled Salad: If you've already tossed it all together, no worries! It will keep in an airtight container in the refrigerator for 1-2 days. The beans will soften slightly but will still be delicious.
3| Do Not Freeze. We don't recommend freezing this salad. The high water content in the vegetables will cause them to become very mushy and watery when thawed.
4| How to Revive It: If your salad has gotten a little soft after being dressed, give it a quick refresh! A squeeze of fresh lemon juice and a sprinkle of extra chopped nuts or seeds right before serving will wake up the flavors and add back some missing crunch.
5| Important: Never Microwave. This salad is meant to be served cold. Microwaving will wilt the green beans and tomatoes, making them unappetizingly soft. Enjoy it straight from the fridge!
Try my Chickpea Egg Breakfast Salad recipe.
And that’s it! Seriously, if you make this recipe, you’ve gotta let me know how it turned out. Drop a comment below and tell me what you think it totally makes my day. This little salad has become a staple in my kitchen, and I really hope it finds a happy home in yours, too. Now go enjoy that crunch
You've gotta try my 20-minute green bean salad! 🌱 It's super crunchy with sweet corn, walnuts, and the most amazing creamy cilantro lime dressing. So easy and delicious!
Assemble the Salad: Pour the prepared dressing over the salad ingredients. Toss thoroughly until all components are evenly coated. Serve immediately, or cover and refrigerate until ready to serve.Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
