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Green Bean Salad

Crisp-tender green beans tossed with juicy cherry tomatoes, red onion, and kalamata olives in a zesty oregano vinaigrette.

20 minEasyServes 4140 cal/serving

ItalianSaladStovetopVegetarianVeganMediterraneanLow CarbKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

  • 1 lb fresh green beans, trimmed
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup pitted kalamata olives, halved
  • 3 tbsp extra-virgin olive oil
  • 1.5 tbsp red wine vinegar
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp fresh basil leaves, chopped

Instructions

  1. 1

    Bring a large pot of salted water to a boil.

  2. 2

    Add 1 lb trimmed fresh green beans and cook for 3 to 4 minutes until tender-crisp and bright green.

  3. 3

    Drain green beans immediately and plunge into a bowl of ice water to stop cooking, then drain and pat dry.

  4. 4

    In a small bowl, whisk together 3 tbsp extra-virgin olive oil, 1.5 tbsp red wine vinegar, 1/2 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp freshly cracked black pepper.

  5. 5

    In a large salad bowl, combine cooked green beans, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, and 1/4 cup halved pitted kalamata olives.

  6. 6

    Pour vinaigrette over salad, toss well, and garnish with 2 tbsp chopped fresh basil leaves before serving.

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Questions

Why pat it dry first in Green Bean Salad?

Step 3 reads: "Drain green beans immediately and plunge into a bowl of ice water to stop cooking, then drain and pat dry." Surface water has to boil off before anything can brown. Drying at step 3 means the food sears in the first minute instead of steaming.

Is Green Bean Salad low-carb?

A serving of Green Bean Salad carries 8 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

How many calories are in Green Bean Salad?

One serving (the recipe makes 4) is about 140 calories, with 3 g protein, 8 g carbohydrate and 12 g fat, plus 3 g fiber and 320 mg sodium. The figures are estimates computed from the ingredient list.

How long does Green Bean Salad keep?

The base of Green Bean Salad is green beans, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

Can I halve or double Green Bean Salad?

Yes. As written it serves 4. Halved, the green beans drops from 1 lb to 1/2 lb; doubled, it is 2 lbs. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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