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A white bowl filled with italian green bean salad, placed on a light surface with pepper mills and a basket blurred in the background.
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Italian Green Bean Salad with Lemon Dressing

This Italian Green Bean Salad turns simple ingredients into a dish that's perfect for any occasion. The combination of crisp-tender green beans, tangy lemon-Dijon dressing, and fresh tomatoes creates a refreshing side that pairs well with grilled meats, sandwiches, or enjoyed on its own as a light lunch!
Prep Time15 minutes
Chill Time:30 minutes
Total Time45 minutes
Servings: 6
Calories: 66kcal
Author: Melissa Griffiths

Ingredients 

  • 12 ounces green beans fresh
  • 2 tablespoons olive oil (or any of your favorite oil)
  • 3 tablespoons lemon juice (juice of 1 juicy lemon)
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper
  • 1 tablespoon Dijon mustard
  • ½ cup tomatoes (cut into bite-sized pieces)

Instructions

  • Rinse and chop odd the ends of the green beans. Cut the green beans into thirds.
  • Bring 2 cups of water to a boil and add the cut green beans. Cook for 5 minutes.
  • Drain the beans and place them into a bowl filled with ice-cold water to stop the cooking.
  • Drain the beans and place them in a large mixing bowl.
  • Add the olive oil and lemon juice.
  • Using 2 serving spoons or a fork (I used big salad serving utensils) toss so the green beans are coated.
  • Sprinkle salt, garlic powder, onion powder, ground black pepper, and Dijon mustard. Mix well.
  • Add the tomatoes and mix so all the beans and tomatoes are coated with the seasonings.
  • Chill for at least 30 minutes to allow the flavors to develop.

Notes

Sweeter Flavor: You can also add 1 teaspoon of honey for a slightly sweeter flavor.
Seasonal Variations: During peak summer, try adding fresh corn kernels, diced avocado, or crumbled goat cheese for variety. In fall, consider adding roasted red peppers or toasted nuts.
Use leftovers: Chop the bits of leftover salad into smaller pieces and add to scrambled eggs for a quick omelet.
Storage: Store in the fridge in an airtight container for up to 5 days. I wouldn’t recommend freezing it because of the tomatoes - they don’t freeze really well. 

Nutrition

Serving: 1 of 6 servings | Calories: 66kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 226mg | Potassium: 167mg | Fiber: 2g | Sugar: 2g | Vitamin A: 498IU | Vitamin C: 12mg | Calcium: 26mg | Iron: 1mg