Enjoy a tasty Italian green bean salad! It's a mix of crunchy beans, sweet peppers, fresh basil, and almonds, all tossed in a zesty lemon dressing.
Italian Green Bean Salad
Italian green bean salad is a simple side dish that is perfect for busy weeknights or special holiday dinners.
It's easy to make, can sit in the fridge until you're ready to eat, and goes well with just about anything.
Whether you're firing up the grill or setting a fancy table, this Italian green bean salad is a surefire hit that'll have everyone asking for seconds.
Ingredients for Italian Green Bean Salad
Fresh green beans: Choose tender, bright green beans with no brown spots.
Roasted red peppers: You can buy these jarred for convenience or roast your own for a more authentic, smoky flavor.
Fresh basil leaves: Basil adds a fresh, aromatic flavor.
Almond slivers
Olive oil
Fresh lemon juice
Garlic powder
Salt and black pepper: Adjust these according to personal preference.
How to Make Italian Green Bean Salad
Fill a big stockpot with water and add a little salt. Bring water to a boil.
Carefully put the green beans in and let them cook for about 8 to 10 minutes. You'll know they're done when they turn a bright green color but are still a bit crunchy.
Drain the beans and immediately rinse with cold water. This will help them stop cooking and keep them crunchy. Make sure all the water is drained off well.
Add the green beans in a large bowl. Add the roasted red peppers, sliced basil, and almonds to the bowl.
In another smaller bowl, make your dressing by mixing together olive oil, lemon juice, a bit of garlic powder, and some salt and pepper until everything is well combined.
Pour the dressing over the green beans mixture in the big bowl.
Toss everything together.
Refrigerate until you're ready to eat.
This salad tastes great cold and is perfect for a summer day!
Tips & Tricks to Make the Best Italian Green Bean Salad
Here are some tips and tricks to make this the best green bean salad:
Use Fresh Beans: It makes a big difference! Fresh Italian green beans taste way better than canned or frozen ones. Look for beans that are bright green and snap when you bend them.
Boil Just Right: Don't cook the beans too long. You want them to be bright green and still a bit crunchy, not mushy. So, keep an eye on the clock when they're boiling.
Prep Ahead: You can boil the beans and make the dressing a day before. Just keep them in the fridge until you're ready to put everything together. This saves you time!
Play with Nuts: Almonds are great, but you can also try pine nuts or walnuts for a different taste.
Spice It Up: If you like things a bit spicy, add a pinch of red pepper flakes to the dressing for a kick.
How to Store Leftovers
You can keep any leftover green bean salad in the fridge. Just make sure to store in an airtight container or cover with plastic wrap before placing in there.
They'll keep for about three to five days.
What to Serve with Italian Green Bean Salad
Grilled Chicken: Grilled chicken is a great complement to Italian green bean salad.
Garlic Bread: This is a great side to add with green bean salad and a main dish.
Risotto: Creamy and rich, risotto is a great bed for the green beans, absorbing their flavors.
Seafood: Grilled or sautéed shrimp or scallops pair wonderfully with this dish.
Polenta: Soft and creamy, or grilled and crispy, polenta is a great companion.
Roasted Potatoes: Roasted potatoes and this Italian green bean salad go together wonderfully.
Steak: Make it a meal with steak, this Italian green bean salad and roasted potatoes or garlic bread.
Focaccia: Freshly baked focaccia, makes an excellent companion for soaking up any dressings or sauces accompanying the green beans.
Italian Green Bean Salad
Ingredients
- 2 pounds fresh green beans trimmed
- ½ cup sliced roasted red peppers
- ½ cup fresh basil leaves thinly sliced
- 3 Tablespoons almond slivers toasted
- 2 Tablespoons olive oil
- 1 Tablespoon fresh lemon juice
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Fill a large stockpot with salted water. Bring to a boil and then drop the beans into the water. Cook for 8 to 10 minutes or until bright green and crisp-tender. Immediately drain the beans and rinse in cold water to stop the cooking. Drain well.
- In a large bowl, toss together the green beans, roasted red peppers, sliced basil, and almonds.
- In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and black pepper. Pour over the salad and toss to coat.
- Refrigerate until ready to serve.
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