If you are looking for a way to use garden-fresh green beans in the summer, this recipe for Green Beans with Basil Vinaigrette is a great one to try.

Green Beans with Basil Vinaigrette

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Why We Love This Recipe For Green Beans with Basil Vinaigrette

This chilled green bean salad is an easy summer-in-your-mouth recipe. It comes together quickly and only requires a handful of ingredients. Of course, everyone loves our fabulous Skillet Green Beans Recipe, made with garlic and red pepper flakes, but this chilled recipe is great for those hot summer nights when a cool meal is in order! 

Recipe Highlights

  • Only takes 20 minutes to make.
  • Since they’re served chilled, it’s an excellent make-ahead recipe!
  • You can easily double the recipe and serve it to a crowd.

More Green Beans

This luscious tomato and green bean salad from Healthy Seasonal Recipes is is so simple to make and is the perfect summer side dish.

Tomato Green Bean Salad with Goat Cheese
Simple salad made with green beans and sweet corn with cider vinegar and shallot dressing with fresh chopped basil. An easy vegan side salad. Healthy Seasonal Recipes by Katie Webster. #glutenfree #vegan #corn #greenbeans #sidesalad #grainfree #dairyfree #healthy

Green Beans and Corn
a still life of fresh green beans on a wooden cutting board

How To Cook Green Beans ~ 8 Ways
Dirty Green Beans with Fermented Black Beans via healthyseasonalrecipes.com

25 healthy green bean recipes

Key Ingredients For This Recipe

green beans from the garden
  • Green Beans: Use fresh green beans and not frozen.
  • Garlic: Fresh garlic cloves are a must. Don’t substitute garlic powder.
  • Fresh Basil Leaves: You’ll need about 1/2 cup.
  • Pantry Staples: Extra-virgin olive oil, red wine vinegar, Dijon mustard, freshly ground pepper, kosher salt

Step-by-Step Instructions to Make This Chilled Green Bean Salad

Step 1: Blanch green beans

Bring a large pot of salted water to a boil. Fill a large bowl with ice and water for an ice bath. Add green beans to the boiling water, stir to submerge and cook until the beans are crisp-tender, 3 to 4 minutes. Drain and transfer to the ice bath. Let sit in an ice bath until chilled, drain and transfer to serving platter.

Step 2: Make basil vinaigrette

Meanwhile, chop garlic. Sprinkle with salt and continue to chop and mash with the side of a chef’s knife until it forms a paste. Puree basil, olive oil, vinegar, Dijon and the garlic salt mixture in a blender or mini-prep food processor until smooth.

Step 3: Assemble chilled green bean salad

Pour dressing over the green beans and grind pepper over to taste.

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green beans with basil vinaigrette

FAQs and Expert Tips

Storing instructions:

Store the cooked, chilled green beans and dressing separately in airtight containers so the green beans don’t get soggy. They will keep for 3 to 4 days in the fridge.

Make-ahead instructions:

These beans can be made up to a day in advance. Refrigerate beans and dressing separately and pour dressing over the green beans when you are ready to serve.

Variations to try:

You could try making this recipe with wax beans (yellow green beans) as well. You could also turn this into a hot side dish for colder days, and disregard the step where you dunk them in an ice bath.

green beans with basil vinaigrette

More Green Bean Recipes

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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green Beans and edible flowers

Green Beans with Basil Vinaigrette

★★★★★

5 from 3 reviews
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Description

Green beans with basil vinaigrette- a simple summer side dish

Ingredients

Scale
  • 1 pound green beans, stem end trimmed off
  • 1 small clove garlic, peeled
  • ½ teaspoon salt
  • ½ cup loosely packed fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • Freshly ground pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Fill a large bowl with ice and water for an ice bath. Add green beans to the boiling water, stir to submerge and cook until the beans are crisp tender, 3 to 4 minutes. Drain and transfer to the ice bath. Let sit in ice bath until chilled, drain and transfer to serving platter.
  2. Meanwhile, chop garlic. Sprinkle with salt and continue to chop and mash with the side of a chefs knife until it forms a paste. Puree basil, olive oil, vinegar, Dijon and the garlic salt mixture in a blender or mini-prep food processor until smooth.
  3. Pour dressing over the green beans and grind pepper over to taste.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: SIde dish
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 68
  • Sugar: 2 g
  • Sodium: 234 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 6 g
  • Fiber: 2 g
  • Protein: 1 g

Keywords: green beans, chilled green beans,make ahead green beans,green beans and dressing,

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