Tasty Green Bean Salad with Red Wine Vinegar

If you ask me, green bean salads are one of the easiest side dishes you can make.

This simple recipe brings together crisp green beans with a garlicky red wine vinegar dressing that takes just minutes to throw together. The beans get blanched until they’re tender but still have a nice snap to them.

The dressing is straightforward – good olive oil, a bit of red wine vinegar, and garlic that’s been mashed into a paste. It coats the beans without being heavy or overpowering.

It’s a go-to side that works with just about any main course, perfect for weeknight dinners or potlucks.

What Kind of Green Beans Should I Use?

Fresh green beans are your best bet for this salad since they have a nice crisp texture and bright flavor that really shines through. Look for beans that are firm and snap easily when you bend them – that’s how you know they’re fresh. You can use regular green beans or the thinner French green beans (haricots verts), which cook a bit faster and have a slightly more tender texture. If fresh isn’t available, frozen green beans can work in a pinch, but skip the canned ones since they tend to be too soft and mushy for a salad like this.

Options for Substitutions

This simple salad is easy to customize with a few ingredient swaps:

• Green beans: Fresh green beans work best here, but if you’re in a pinch, frozen green beans can do the job. Just thaw them first and pat dry before cooking to avoid excess water.
• Red wine vinegar: Don’t have red wine vinegar? White wine vinegar, apple cider vinegar, or even a squeeze of fresh lemon juice will give you that tangy kick. Start with a little less and adjust to taste.
• Olive oil: Any neutral oil like avocado oil or vegetable oil works fine, though olive oil does add a nice flavor to this dish.
• Fresh garlic: If you’re out of fresh garlic, use 1/4 teaspoon of garlic powder instead. Add it directly to the oil when cooking.

Watch Out for These Mistakes While Cooking

The biggest mistake with green bean salad is overcooking the beans, which turns them mushy and dull – you want them tender-crisp, so start checking at the 6-minute mark and pull them off the heat when they still have a slight snap.

Skipping the ice bath after boiling is another common error that leads to limp, overcooked beans, so have a bowl of ice water ready and plunge the drained beans in immediately to stop the cooking process and lock in that bright green color.

For maximum flavor, mince your garlic really fine or use a garlic press, and make sure to toss the beans while they’re still warm so they absorb the dressing better.

One more tip: taste before serving and don’t be shy about adding a pinch more salt or an extra splash of vinegar, since green beans can handle bold flavors and the salad should be tangy enough to make your taste buds happy.

What to Serve With Green Bean Salad?

This green bean salad is a great side dish that pairs well with just about any grilled meat, especially chicken thighs or steak. I love serving it alongside roasted salmon or pork chops for a simple weeknight dinner that feels a bit more special. Since the salad is light and tangy, it works perfectly with heavier main dishes like meatloaf or baked pasta that need something fresh on the side. You could also add it to a larger spread with other salads, some crusty bread, and maybe some grilled vegetables for a casual summer cookout.

Storage Instructions

Store: This green bean salad keeps really well in the fridge for up to 3 days in an airtight container. The flavors actually get better as it sits, so it’s great to make ahead for picnics or potlucks. Just give it a quick toss before serving since the dressing might settle at the bottom.

Serve: You can enjoy this salad cold straight from the fridge or let it sit at room temperature for about 15 minutes before serving. I usually make it a few hours ahead so the green beans have time to soak up all that garlicky vinegar goodness.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 170-200
• Protein: 3-5 g
• Fat: 14-16 g
• Carbohydrates: 11-14 g

Ingredients

• 12 oz green beans (trimmed and snapped into 2-inch pieces)
• 1 1/2 tsp salt
• 2 garlic cloves (minced into a fine paste with a knife)
• 3 tbsp olive oil (I prefer Filippio Berio Extra Virgin for dressings)
• 1 1/2 tsp red wine vinegar (I always use Pompeian for a balanced tang)

Step 1: Prepare the Green Beans

• 12 oz green beans

Wash the green beans thoroughly under cold running water, then trim the ends and snap them into 2-inch pieces.

Pat them dry with a clean kitchen towel—this helps them cook more evenly and develop better texture when they hit the boiling water.

Step 2: Cook the Green Beans

• green beans from Step 1
• 1/2 tsp salt

Bring a large pot of water to a rolling boil and add the prepared green beans along with 1/2 teaspoon of salt.

Cook for 6-10 minutes total, tasting at the 6-minute mark—you want them tender-crisp, not mushy.

Drain them thoroughly in a colander and transfer to a serving bowl while still warm, as they’ll absorb the dressing better at this temperature.

Step 3: Make and Dress the Salad

• 2 garlic cloves
• 1 1/2 tsp red wine vinegar
• 3 tbsp olive oil
• 1 tsp salt

While the beans are still warm, add the minced garlic paste and red wine vinegar to the bowl, stirring to combine and let the warm beans soften the raw garlic slightly.

Drizzle in the olive oil and sprinkle with the remaining 1 teaspoon of salt, then toss everything together until the beans are evenly coated.

I always dress warm beans immediately because the heat helps the vinegar’s acidity and oil’s richness penetrate the vegetables for better flavor integration.

Tasty Green Bean Salad with Red Wine Vinegar

Delicious Tasty Green Bean Salad with Red Wine Vinegar recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 17 minutes mins

Servings: 2 servings

Calories: 185

Ingredients Method

Ingredients

  

• 12 oz green beans (trimmed and snapped into 2-inch pieces)
• 1 1/2 tsp salt
• 2 garlic cloves (minced into a fine paste with a knife)
• 3 tbsp olive oil (I prefer Filippio Berio Extra Virgin for dressings)
• 1 1/2 tsp red wine vinegar (I always use Pompeian for a balanced tang)

Method

 

1. Wash the green beans thoroughly under cold running water, then trim the ends and snap them into 2-inch pieces. Pat them dry with a clean kitchen towel—this helps them cook more evenly and develop better texture when they hit the boiling water.
2. Bring a large pot of water to a rolling boil and add the prepared green beans along with 1/2 teaspoon of salt. Cook for 6-10 minutes total, tasting at the 6-minute mark—you want them tender-crisp, not mushy. Drain them thoroughly in a colander and transfer to a serving bowl while still warm, as they'll absorb the dressing better at this temperature.
3. While the beans are still warm, add the minced garlic paste and red wine vinegar to the bowl, stirring to combine and let the warm beans soften the raw garlic slightly. Drizzle in the olive oil and sprinkle with the remaining 1 teaspoon of salt, then toss everything together until the beans are evenly coated. I always dress warm beans immediately because the heat helps the vinegar's acidity and oil's richness penetrate the vegetables for better flavor integration.