Tangy Green Bean Salad by @cleanfoodcrush

≈ 25 min

4 servings

🫛

450 g

Green beans

🍅

150 g

Cherry tomatoes

🧅

100 g

Red onion

🧄

3 g

Garlic clove

🫒

45 g

Kalamata olives

🌿

10 g

Fresh herbs

🧀

30 g

Parmesan cheese

🫒

30 ml

Extra virgin olive oil

🌼

15 ml

Dijon mustard

🍇

30 ml

Red wine vinegar

🍋

10 ml

Lemon

🌿

1 g

Dried oregano

🧂

1.5 g

Sea salt

⚫

0.5 g

Ground pepper

  1. Boil

    Bring a large saucepan of water to a boil over high heat.

  2. Trim
    • green beans

    Trim 1 lb green beans and cut them into 2-inch pieces.

  3. Boil
    • green beans

    Boil the green beans until bright green and crisp-tender, about 4 to 5 minutes.

  4. Drain
    • green beans

    Drain the cooked green beans and rinse under cold water to stop the cooking.

  5. Halve
    • cherry tomatoes
    • red onion

    Halve 1 cup cherry tomatoes and thinly slice 1 small red onion.

  6. Mince
    • fresh garlic
    • pitted Kalamata olives

    Mince 1 garlic clove and slice 1/3 cup pitted Kalamata olives.

  7. Whisk
    • extra virgin olive oil
    • Dijon mustard

    Whisk 2 tbsp olive oil with 1 tbsp Dijon mustard in a small bowl.

  8. Whisk
    • red wine vinegar
    • fresh lemon or lime juice

    Whisk 2 tbsp red wine vinegar and 2 tsp lemon or lime juice into the dressing.

  9. Whisk
    • dried oregano

    Whisk 1 tsp dried oregano, sea salt, and ground black pepper into the dressing.

  10. Combine
    • green beans
    • cherry tomatoes
    • red onion

    Combine the green beans, tomatoes, red onion, garlic, and olives in a large mixing bowl.

  11. Pour
    • extra virgin olive oil
    • Dijon mustard
    • red wine vinegar

    Pour the dressing over the salad and toss until the vegetables are evenly coated.

  12. Fold
    • fresh herbs
    • Parmesan cheese

    Fold in 1/4 cup fresh herbs and 1/3 cup shredded Parmesan cheese.

  13. Refrigerate

    Refrigerate the salad for at least 60 minutes before serving for the flavors to meld.

Tangy Green Bean Salad by @cleanfoodcrush

≈ 25 min

4 servings

🫛

450 g

Green beans

🍅

150 g

Cherry tomatoes

🧅

100 g

Red onion

🧄

3 g

Garlic clove

🫒

45 g

Kalamata olives

🌿

10 g

Fresh herbs

🧀

30 g

Parmesan cheese

🫒

30 ml

Extra virgin olive oil

🌼

15 ml

Dijon mustard

🍇

30 ml

Red wine vinegar

🍋

10 ml

Lemon

🌿

1 g

Dried oregano

🧂

1.5 g

Sea salt

⚫

0.5 g

Ground pepper

Preparation Steps

  1. Step 1/13

    Bring a large saucepan of water to a boil over high heat.

    🍲large saucepan

  2. Step 2/13

    Trim 1 lb green beans and cut them into 2-inch pieces.

    🫛green beans
    🔪chef's knife
    🪵cutting board

  3. Step 3/13

    Boil the green beans until bright green and crisp-tender, about 4 to 5 minutes.

    🫛green beans
    🍲large saucepan

  4. Step 4/13

    Drain the cooked green beans and rinse under cold water to stop the cooking.

    🫛green beans
    🧺colander

  5. Step 5/13

    Halve 1 cup cherry tomatoes and thinly slice 1 small red onion.

    🍅cherry tomatoes
    🧅red onion
    🔪chef's knife
    🪵cutting board

  6. Step 6/13

    Mince 1 garlic clove and slice 1/3 cup pitted Kalamata olives.

    🧄fresh garlic
    pitted Kalamata olives
    🔪chef's knife
    🪵cutting board

  7. Step 7/13

    Whisk 2 tbsp olive oil with 1 tbsp Dijon mustard in a small bowl.

    🫒extra virgin olive oil
    🌼Dijon mustard
    🥣small bowl
    🥄whisk
    🥄measuring spoons

  8. Step 8/13

    Whisk 2 tbsp red wine vinegar and 2 tsp lemon or lime juice into the dressing.

    🍇red wine vinegar
    🧃fresh lemon or lime juice
    🥣small bowl
    🥄whisk
    🥄measuring spoons

  9. Step 9/13

    Whisk 1 tsp dried oregano, sea salt, and ground black pepper into the dressing.

    🌿dried oregano
    🧂sea salt
    ⚫ground black pepper
    🥣small bowl
    🥄whisk
    🥄measuring spoons

  10. Step 10/13

    Combine the green beans, tomatoes, red onion, garlic, and olives in a large mixing bowl.

    🫛green beans
    🍅cherry tomatoes
    🧅red onion
    🧄fresh garlic
    pitted Kalamata olives
    🥣large mixing bowl

  11. Step 11/13

    Pour the dressing over the salad and toss until the vegetables are evenly coated.

    🫒extra virgin olive oil
    🌼Dijon mustard
    🍇red wine vinegar
    🧃fresh lemon or lime juice
    🌿dried oregano
    🧂sea salt
    ⚫ground black pepper
    🥣large mixing bowl

  12. Step 12/13

    Fold in 1/4 cup fresh herbs and 1/3 cup shredded Parmesan cheese.

    🌿fresh herbs
    🧀Parmesan cheese
    🥣large mixing bowl

  13. Step 13/13

    Refrigerate the salad for at least 60 minutes before serving for the flavors to meld.

    🥣large mixing bowl

Composition

Ingredients

Types

Vegetables, Herbs and Spices, Dairy, Oils and Fats, Condiments

Ingredients

Green beans, Cherry tomatoes, Red onion, Garlic clove, Kalamata olives, Fresh herbs, Parmesan cheese, Extra virgin olive oil, Dijon mustard, Red wine vinegar, Lemon, Dried oregano, Sea salt, Ground pepper

Notes

Green beans (trimmed and cut into 2-inch pieces), Cherry tomatoes (halved), Red onion (small, thinly sliced), Garlic clove (minced), Kalamata olives (pitted, sliced), Fresh herbs (chopped, such as basil, dill, parsley, and/or chives), Parmesan cheese (freshly shredded), Extra virgin olive oil (for the dressing), Dijon mustard (for the dressing), Red wine vinegar (for the dressing), Lemon (freshly squeezed, for the dressing, or lime juice), Dried oregano (for the dressing), Sea salt (to taste, for the dressing), Ground pepper (to taste, for the dressing)

Allergens

Milk, Mustard, Sulfites

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Low-carb, Mediterranean diet

Calories

150 kcal

Macro nutrients

Protein: 5g, Total fat: 11g, Saturated fat: 2.5g, Carbohydrates: 11g, Dietary fiber: 3.5g, Sugars: 4.5g

Nutritional Information

Minerals

Calcium: 110mg, Iron: 2mg, Potassium: 370mg, Manganese: 0.35mg, Copper: 0.12mg, Sodium: 330mg

Vitamins

Vitamin A: 780IU, Vitamin C: 18mg, Vitamin K: 34mcg, Vitamin B6: 0.16mg, Folate: 38mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

5 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, large saucepan, colander, large mixing bowl, small bowl, whisk, measuring cups, measuring spoons

Appliances

Stove, Refrigerator

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Summer, Barbecue, Potluck, Dinner

Origin

Source

Platform

instagram

Original Creator

@cleanfoodcrush

Origin

Cuisine

American, Mediterranean

Geographic

United States, North America

Various

Aspect

Texture

Crisp, Tender, Juicy, Creamy

Flavors

Tangy, Savory, Salty, Herbaceous, Fresh, Acidic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,Stir before serving), freezer : (Not recommended because tomatoes, green beans, and cheese lose their texture after thawing)