You know that one person who shows up to every potluck with the same tired potato salad? Yeah… don’t be that person. Enter this Cold String Bean Salad, a fresh and zesty upgrade to your average green bean side dish. It’s crisp, colorful, packed with juicy tomatoes and creamy cannellini beans, and honestly, way easier than it looks.
I started making this when I overcommitted to a farmers market haul and ended up with more string beans than I had fridge space. Now it’s my go-to for everything from summer BBQs to awkward family dinners. It’s like the classy cousin of those mayo-drenched bean salads, and trust me—your taste buds (and your guests) will thank you.
Whether you call it a green bean salad, a marinated green bean recipe, or just “that really good thing with the beans and tomatoes,” one thing’s for sure: this dish delivers.
String Bean Salad
Equipment
- Knife
- Large pot
- Cutting board
- Colander
- Large bowl
- Measuring cups and spoons
Ingredients
- 12 ounces fresh string beans green beans, ends trimmed and cut in half or thirds
- ¼ to ⅓ cup Italian dressing fat-free or regular
- ½ small red onion thinly sliced
- 1 cup canned cannellini beans drained and rinsed
- 1 cup cherry or grape tomatoes halved
- ⅓ cup sliced toasted almonds or pine nuts optional
- Salt and pepper to taste
Instructions
- Boil the Beans: Add a few inches of water to a large pot and bring it to a boil. Toss in the string beans and cook for 4 to 5 minutes, just until they’re bright green and barely tender.12 ounces fresh string beans
- Cool Them Down: Drain the string beans in a colander and rinse with cold water until completely cool. Pat them dry with a paper towel.
- Dress It Up: In a large bowl, toss the cooled string beans with the sliced red onion and Italian dressing. Give it a good mix so everything’s coated.¼ to ⅓ cup Italian dressing, ½ small red onion
- Mix in the Goods: Add the cannellini beans, halved tomatoes, a pinch of salt and pepper, and gently toss to combine. Taste and add more dressing or seasoning if needed.1 cup canned cannellini beans, 1 cup cherry or grape tomatoes, Salt and pepper to taste
- Serve or Chill: Serve right away or let it chill in the fridge for about an hour to marinate. If you're using nuts, sprinkle them on just before serving so they keep their crunch.⅓ cup sliced toasted almonds or pine nuts
String Bean Salad Secrets: Because Yes, You Can Mess Up a Salad 😅
You’ve got the recipe—great. But if you want to make this String Bean Salad taste like you actually know what you’re doing in the kitchen (and not like you threw it together during commercial breaks), here are the real-deal tips, swaps, and little kitchen wisdom nuggets from someone who’s made it more times than they’ve done laundry this week.
💡 Blanch Like a Boss
You want your string beans bright green, not limp and sad like forgotten leftovers. Boil them for 4–5 minutes, then dunk ’em in ice water like they’re training for the veggie Olympics. It locks in that snappy texture and color.
🧅 Red Onion Drama
Raw red onion can be a diva. If it’s too punchy, give the slices a quick soak in cold water or vinegar for 10 minutes. Calms them down like a spa day for your salad.
🍅 Tomatoes Are a Vibe
Grape, cherry, heirloom—whatever you’ve got. Just make sure they’re ripe and sweet. Sad, watery tomatoes will kill the mood faster than a soggy crouton.
🥫 Cannellini Substitutes Welcome
No cannellini beans? No problem. Great Northern, navy, even chickpeas work. Just don’t toss in black beans and expect it to still be Italian.
🌿 Make It Fancy, Fast
Add chopped fresh basil, parsley, or even a handful of arugula if you want to flex a little. It’s like putting on lipstick for your salad.
🧄 Dress Like You Mean It
A decent Italian vinaigrette is key. Bottled is fine (you’re busy, I get it), but if you want to DIY, go for a mix of olive oil, red wine vinegar, Dijon, garlic, oregano, and a prayer. Bonus points if you let it marinate an hour—flavor gets clingy.
🌰 Nutty Optional, Crunchy Required
Toasted almonds or pine nuts = instant texture upgrade. If you’re nut-free, sunflower seeds or even crunchy fried onions from a can will give it that same “Oh wow!” effect.
🧀 Want Cheese? Add Cheese.
Crumbled feta, shaved Parmesan, or even vegan parm—this salad doesn’t mind sharing the spotlight. Just maybe skip the cheddar… it’s not that kind of party.
🧊 Chill Out Before You Show Off
Let the whole thing hang out in the fridge for at least 30 minutes before serving. It’s like letting the flavors gossip and get to know each other before going public.
Basically, this green bean side dish is your flexible, low-drama, high-reward hero. Make it once and you’ll find yourself craving it every time someone says “potluck.”
