Green Bean Salad Recipe

A vibrant Green Bean Salad with cherry tomatoes, mozzarella balls, greens, red onion, and dried cranberries is served in a bowl with wooden utensils.

Green Bean Salad Recipe

A vibrant Green Bean Salad with balsamic basil vinaigrette, juicy tomatoes, mozzarella, cranberries, arugula, and pecans. Perfect for holiday gatherings or fresh weeknight meals.

Prep Time15

Total Time15

Servings: servings

Calories: 110kcal

Author: Stephanie Wilson

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

Get Recipe Ingredients

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.

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