Italian Green Bean Salad (Easy Cold Salad with Italian Dressing)
This Italian green bean salad is fresh, simple, and tossed in an easy Italian dressing that makes everything taste better. The green beans stay tender with a little bite, the tomatoes add sweetness, and it all comes together quickly. It’s perfect as a cold side for cookouts, easy enough for a weeknight, and great to make ahead.
I first made this when my garden was overflowing with green beans and tomatoes, and I needed a simple way to use everything up. It quickly became a go-to. I’ve made this Italian green bean salad so many times, and it’s one I keep coming back to because it’s easy, flexible, and always gets good feedback, even from people who don’t usually get excited about green beans.
If you’re building out an easy summer meal, this Italian green bean salad pairs really well with simple mains like air fryer chicken burgers, air fryer black bean burgers, or grilled chicken. It’s also great alongside something like salmon or shrimp if you’re keeping things light. And if you’re on a summer produce kick, you might also like my Mediterranean cucumber and tomato salad for another fresh, easy side.
Ingredient spotlight
This is a quick highlight of some of the key ingredients or substitutions for this recipe. The full list of ingredients is in the recipe card below.
- Green beans are the star here. Fresh, frozen, or even canned green beans will all work, but fresh will give you the best texture. If you’re using fresh, be sure to trim the ends where they were attached to the plant—they can be tough and fibrous.
- Cherry tomatoes add a natural sweetness that works really well here, but you can use whatever tomatoes you have on hand.
- For the dressing, Dijon mustard is key. It helps emulsify the dressing, meaning it keeps the oil and vinegar from separating so everything coats the salad evenly.
- If you don’t have apple cider vinegar, you can easily swap in lemon juice or red wine vinegar depending on what you have.
How to make italian green bean salad
Start by prepping the green beans. Trim the top then cut the green beans into 1 inch pieces. Bring a pot of water to a boil. Add the green beans and cook for 5 minutes. After cooking for 5 minutes, drain the green beans and transfer them to an ice bath immediately. Let them cool 3-4 minutes while you chop the rest of the veggies. Combine the ingredients for the dressing in bowl. Whisk well until well incorporated. Cut the tomatoes in half. Thinly slice the basil. 
Add the green beans, tomatoes and basil to a large bowl. Pour the dressing over the veggies. Toss well and let the veggie soak at least 15 minutes if possible.
Tips for success
- Haricot verts are a great shortcut. These thinner French green beans are often pre-trimmed and cook quickly, making prep even easier.
- Frozen green beans work well. They’re already trimmed and easy to keep on hand, so you can make this salad any time of year.
- Use store-bought Italian dressing if needed. Swap the homemade dressing for about 5–6 tablespoons of your favorite bottled version.
Italian Green Bean Salad with Tomatoes
Guided Recipe Video
Ingredients
- 1 pound green beans - trimmed
- 1 cup cherry tomatoes, sliced
- 2 tablespoons chopped basil
Dijon Vinaigrette
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1 teaspoon italian seasoning
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
Instructions
- Bring a large pot of water to a boil over high heat.
- Trim the green beans (remove the woody top if needed). Cut the green beans into bite size pieces. I like to line them up together and chop them all at once.1 pound green beans
- Once the water has come to a boil, add the green beans and cook for 5 minutes.
- While the green beans are cooking, fill a large bowl with cold water and ice.
- When the green beans are done cooking, drain them from the boiling water and transfer them to the bowl with the ice water.
- Slice the tomatoes in half (or if using larger tomatoes, cut into bite size pieces).1 cup cherry tomatoes, sliced
- Thinly slice the fresh basil.2 tablespoons chopped basil
- Drain the green beans, add them to a large bowl along with the tomatoes and basil.
- Make the dressing in a small bowl by combining all the ingredients together. Stir with a fork.3 tablespoons apple cider vinegar, 2 tablespoons olive oil, 1 tablespoon dijon mustard, 1 teaspoon italian seasoning, ½ teaspoon sea salt, ½ teaspoon garlic powder
- Pour the dressing over the green bean mixture and stir well. Let sit at least 15 minutes for the best flavor.
Recipe Notes
- Trim the green beans if needed. If using fresh green beans (not pre-trimmed), remove the end that was attached to the plant—it can be tough and fibrous.
- Let the salad sit before serving. Allow it to sit for at least 15 minutes so the flavors can come together. You can also make it up to a day in advance.
- If using canned green beans, drain and rinse well. This helps to ensure that the canning liquid doesn’t impact the flavor.
- Storing leftovers: Store in the fridge in an airtight container for 3-4 days
Nutrition Information
Other additions
If you want to switch things up, here are a few simple ways to customize this salad based on what you have on hand:
- Add crunch: sliced almonds, pistachios, or walnuts
- Make it more filling: white beans (like cannellini or chickpeas) or diced cooked potatoes
- Boost the flavor: red onion, roasted red peppers, or fresh herbs like parsley, dill, or mint
- Add something creamy: feta or goat cheese
Common questions
Can I use frozen green beans?
Yes! Use frozen just like fresh in this recipe.
Can I make this green bean salad with canned green beans?
Yes, be sure to drain and rinse the beans to get any of the liquid they are packed in. There is no need to cook the beans, just add them to the bowl with the rest of the ingredients.
Do I have to cook the green beans for salad?
I recommend it. Blanching the green beans keeps them tender-crisp—so they’re not raw and tough, but not soft or mushy either. It also makes them easier to eat and digest, especially if you’re having a larger portion.
Can I double the recipe?
Yes, you can easily double or triple this recipe for a crowd or meal prep. Just make sure you have a large enough bowl for the ice bath and another big bowl for tossing everything together.
Your recipe for the vinaigrette is incorrect. You don’t show the Apple cider vinegar but have too much Dijon
Thank you so much for catching that mistake – I updated the recipe card to reflect the apple cider vinegar. Thank you again.