Green Bean Salads

Green bean salads are always a nice side dish to have and can easily be taken to a picnic.

I make this recipe for bean salad using an oil and vinegar salad dressing, and sometimes vary it a bit by adding chopped red or green peppers or sometimes finely sliced red onions.

Vegetable salad recipes taste especially good when made with fresh vegetables as they come into season.


  • 1 lb. fresh green beans
  • lightly salted boiling water
  • a salad dressing recipe


  • Wash beans and remove stem ends.
  • Cut into 1 1/2 inch lengths.
  • Add to pot of rapidly boiling lightly salted water.
  • Boil 3-5 minutes, until fork tender.
  • Drain, immediately rinse under cold water to stop the cooking process. Drain well.
  • Transfer to bowl and toss with dressing.
  • Cover and refrigerate for a couple of hours so flavors can blend, stirring occasionally.
  • This salad can also be made a day ahead of use.

  • Variations

  • Add 2 tbsp. finely chopped red or green pepper.
  • Add finely sliced red onion rings, cut into quarters.
  • Add 1 tbsp. freshly chopped tarragon leaves or oregano.
  • Add 1 tbsp. chopped cilantro.

  • Any or all of the above would greatly enhance the flavor of the green bean salad.

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