Green Bean Salad
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This Green Bean Salad with balsamic basil vinaigrette is crisp, colorful, and absolutely delicious. With vibrant green beans, juicy cherry tomatoes, peppery arugula, tangy red onion, sweet cranberries, buttery mozzarella, and crunchy toasted pecans, every bite is layered with flavor and texture.
Love green beans? Try this easy Neopolitan garden green beans recipe for fresh, savory flavors, or this easy French classic, Green Beans Almondine!
What I Love About This Recipe
This Green Bean Salad is inspired by my Neapolitan Green Beans, a dish I've made for years that always gets rave reviews from our friends and family.
It's holiday-worthy enough for Thanksgiving or Christmas, a delicious fresh side dish twist on green bean casserole, yet fresh and simple enough for a summer picnic or weeknight dinner.
Even better? It's make-ahead friendly - the green beans keep their beautiful snap, and the flavors only deepen as the salad rests.
I love this salad because:
- Beautiful bright colors: A vibrant, festive salad that makes any table feel special.
- Versatile: Perfect as a light side dish in summer when green beans are at their peak, or as a colorful addition to holiday spreads.
- Make-ahead friendly: Green beans stay crisp-tender, even when dressed in advance.
- Flavor-packed: The balsamic basil vinaigrette adds brightness, tying together the sweet, savory, and crunchy elements.
Key Ingredients
For the Green Bean Salad
- Fresh Green Beans: Blanching them just 1-2 minutes keeps them crisp-tender and vibrant green.
- Cherry Tomatoes: Juicy and sweet, they add a burst of freshness and color. (Grape tomatoes are a good substitute.)
- Red Onion: Thinly sliced for sharpness and contrast that brightens the flavors. (Shallots offer a milder option.)
- Dried Cranberries: Chewy, tart-sweet bites that balance the savory elements. (Golden raisins, dried cherries, or sweeter craisins also work well.)
- Baby Arugula: Peppery greens that give a fresh, slightly spicy bite. (Baby spinach or spring mix can be used for a milder flavor.)
- Ciliegine (Mini Mozzarella Balls): Soft, creamy cheese that adds richness and balances acidity. (Feta or shaved parmesan are great swaps if you want something saltier or sharper.)
- Toasted Pecans: Buttery crunch that enhances flavor and texture. (Walnuts, almonds, or pine nuts are equally delicious alternatives.)
For the Basil Balsamic Vinaigrette
- Olive Oil: A fruity, smooth base that carries the dressing.
- Balsamic Vinegar: Tangy, slightly sweet depth that complements the green beans.
- Lemon Juice & Zest: Bright citrus notes that keep the vinaigrette lively.
- Dijon Mustard: Helps emulsify the dressing and adds subtle sharpness.
- Honey: Balances acidity with gentle sweetness. (Maple syrup can also be used.)
- Fresh Basil: Herbaceous and fragrant, it infuses the dressing with freshness.
- Garlic Powder, Salt, and Pepper: Simple seasonings that heighten every flavor.
See recipe card for quantities.
How to Make Green Bean Salad
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- Step 1: Add the dressing ingredients to a lidded jar (like a mason jar) and shake vigorously or whisk together in a small bowl. Refrigerate until ready to use.
- Step 2: Bring a large pot of salted water to a boil. Add the green beans and blanch until crisp-tender, about 1-2 minutes.
- Step 3: Transfer the cooked beans with a slotted spoon to the ice water to cool to stop the cooking. Drain and pat very dry.
- Step 4: Combine green beans, tomatoes, red onion, and cranberries. Drizzle with some of the dressing. Before serving, toss with arugula, mozzarella, toasted nuts, and additional dressing if desired-season with freshly cracked salt and pepper to taste.
Make Ahead Hint: You can prepare the salad ahead by tossing the beans with tomatoes, onion, and cranberries. Cover and refrigerate for up to 24 hours. When ready to serve, toss with arugula, mozzarella, and toasted nuts.
Variations
- Holiday Green Bean Salad: Add pomegranate seeds or candied pecans for festive color and extra crunch.
- Cheese Lovers: Swap mozzarella for feta, goat cheese, or shaved parmesan to shift the flavor profile.
- Nut Options: Try toasted walnuts, almonds, or hazelnuts for different textures and flavors.
- Fruit Twist: Replace cranberries with dried cherries, apricots, or even fresh grapes for a juicy bite.
- Leafy Greens: Use baby spinach, mixed greens, or kale in place of arugula for a milder (or heartier) base.
- Protein Boost: Turn it into a main dish by topping with cooked (leftover chicken or rotisserie) or grilled chicken, salmon (like in our easy salmon salad), or shrimp.
Storage
The fully assembled salad, complete with all its ingredients, is best served within an hour to prevent the green (arugula) from becoming soggy. When making ahead, store the salad (without arugula) in a covered dish in the refrigerator for up to 2 days.
Recipe FAQs
Yes! This salad is best when made within an hour of serving, allowing the flavors to meld without the greens becoming soggy. To make ahead, store the salad in an airtight container without the green for up to 2 days.
Blanch briefly (just 1-2 minutes), then transfer to an ice bath to stop cooking. This locks in their vibrant color and crisp texture.
Yes, while it's traditionally served cold or at room temperature, you can toss the warm beans with the vinaigrette and other ingredients, except for the salad greens, for a cozy side dish.
It's perfect for Thanksgiving and Christmas because it's colorful, fresh, and balances rich, heavier mains. It's also a refreshing addition to Easter or summer gatherings.
This salad pairs beautifully with Greek roast chicken, beef tenderloin or this easy prime rib recipe, an herbed roast turkey, salmon, or even grilled steak.
More Salad Recipes
Looking for other recipes like this green bean salad? Try these:
More Side Dish Recipes
These are some more of my favorite side dishes for everyday dinners, entertaining, or holiday meals:
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Green Bean Salad Recipe
Ingredients
For the salad
- 2 pounds fresh green beans trimmed and cut in half
- 2 cups cherry tomatoes
- 1/4 cup red onion chopped small
- 1/2 cup dried cranberries
- 3 cups baby arugula
- 1 1/2 cups Ciliegine 10 oz. fresh mozzarella balls (1-2 inches) halved
- 1/2 cup pecans toasted and chopped (pecans, walnuts, or pine nuts)
For the dressing
- 1/4 cup olive oil extra virgin
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons fresh basil minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt and pepper
Instructions
Dressing
- Add the dressing ingredients to a lidded jar (like a mason jar) and shake vigorously or whisk together in a small bowl. Refrigerate until ready to use. Shake or whisk before dressing the salad.
Green Beans
- Bring a large pot of salted water to a boil. Add the green beans and blanch until crisp-tender, about 1-2 minutes. While they are cooking, prepare a large bowl of ice water to transfer the greens to. Once they are bright green, transfer the beans with a slotted spoon to the ice water to cool and stop the cooking. Then drain and pat very dry. Transfer to a large salad bowl.
Dress the Salad
- Combine green beans, tomatoes, red onion, and cranberries. Drizzle with some of the dressing. You can cover the chill or, if ready to serve, toss with arugula, mozzarella, toasted nuts, and additional dressing if desired-season with freshly cracked salt and pepper to taste.
Notes
- Green Beans: Trim the ends before blanching. Only cook for 1-2 minutes for crisp-tender texture. An ice bath stops cooking and keeps beans vibrant.
- Make-Ahead: This salad can be made up to 24 hours in advance. Store covered in the refrigerator. Toss gently with arugula, mozzarella, and nuts before serving.
- Dressing: Shake or whisk the vinaigrette well before adding to the salad to fully emulsify.
- Cheese: Ciliegine mozzarella is easiest, but you can also slice larger fresh mozzarella balls or substitute feta.
- Nuts: Toasting enhances flavor. Pecans, walnuts, or almonds are all great choices.
- Holiday Touch: Sprinkle with pomegranate seeds before serving for a festive look.
- Storage: Leftovers keep well for 1-2 days in an airtight container in the refrigerator.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I love this salad when the green beans are garden fresh and I love it during the holidays for a festive and delicious side. It’s so easy and quick to make and the flavors are irresistibly delicious!