Ina Garten Green Bean Salad

Ina Garten’s Green Bean Salad is a crisp, vibrant, and refreshing side dish that’s perfect for picnics, potlucks, or elegant dinners. Lightly blanched green beans are tossed with a simple vinaigrette and often paired with flavorful add-ins like shallots, cherry tomatoes, or toasted nuts. It’s healthy, easy to prepare, and full of bright flavor.

What Is Ina Garten’s Green Bean Salad?

This is a cold or room temperature salad made with crisp-tender green beans, dressed in a tangy vinaigrette, and often garnished with fresh herbs, onions, or toppings like almonds or feta. It’s a great make-ahead option that holds its texture and flavor well.

Other Ina Garten Recipes

• Ina Garten Apple Spice Cake
• Ina Garten Roasted Vegetable Orzo
• Ina Garten Chicken Marbella
• Ina Garten Baked Risotto
• Ina Garten Glazed Carrots

Reasons to Try Ina Garten’s Green Bean Salad

• Simple and fresh – Just a handful of ingredients
• Great for meal prep – Stays crisp in the fridge
• Perfect for warm weather – A cool, non-mayo-based salad
• Pairs with nearly everything – From grilled meats to roasted fish
• Elegant and colorful – Ideal for entertaining

Ingredients Needed to Make Ina Garten’s Green Bean Salad

• 1 pound green beans, ends trimmed
• 2 tablespoons red onion or shallots, finely minced
• 1½ tablespoons Dijon mustard
• 2 tablespoons white wine vinegar
• ¼ cup extra virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup toasted almonds or pine nuts (optional)
• 1 tablespoon fresh dill or parsley, chopped (optional)
• ½ cup cherry tomatoes, halved (optional for color and sweetness)

Instructions to Prepare Ina Garten’s Green Bean Salad

Step 1: Blanch the Green Beans

Bring a large pot of salted water to a boil.
Add the green beans and cook for 2–3 minutes, until just tender but still crisp.
Immediately transfer the beans to a bowl of ice water to stop cooking and preserve color.
Drain and pat dry with a clean towel.

Step 2: Make the Vinaigrette

In a small bowl, whisk together the Dijon mustard, vinegar, olive oil, salt, and pepper until smooth and emulsified.

Step 3: Toss the Salad

Place the cooled, dry green beans in a large bowl.
Add the minced red onion or shallots and cherry tomatoes (if using).
Drizzle with the vinaigrette and toss gently to coat.

Step 4: Add Toppings and Serve

Top with toasted almonds or pine nuts and fresh herbs for added crunch and freshness.
Serve immediately or refrigerate for up to 2 hours before serving.

What Goes Well With Ina Garten’s Green Bean Salad

• Grilled steak or chicken – Fresh contrast to smoky flavors
• Seafood like salmon or shrimp – Light and complementary
• Quiche or frittata – Ideal for brunch or light lunches
• Pasta dishes – Works well as a crisp veggie side
• Holiday meals – A refreshing counterpoint to richer dishes

Key Tips for Making Ina Garten’s Green Bean Salad

• Don’t overcook the beans – They should be crisp-tender
• Shock in ice water – This keeps them bright green and snappy
• Dry the beans thoroughly before tossing with dressing
• Make the vinaigrette fresh – Emulsified dressing sticks better
• Add toppings just before serving to keep them crisp

Creative Variations of Ina Garten’s Green Bean Salad

• Add crumbled feta or goat cheese for creaminess
• Use lemon juice instead of vinegar for citrusy brightness
• Swap nuts for seeds like sunflower or pepitas
• Toss in roasted red peppers or olives for Mediterranean flair
• Include thin-sliced radishes for crunch and peppery flavor

Storage Guidelines for Ina Garten’s Green Bean Salad

• Store in an airtight container in the fridge for up to 2 days
• Best enjoyed within a few hours of dressing for peak texture
• Add nuts and herbs just before serving to keep them fresh

Reheating Tips for Ina Garten’s Green Bean Salad

This salad is meant to be served cold or at room temperature. No reheating is needed.

Nutritional Value (per Serving)

• Calories: ~120
• Protein: ~2g
• Carbohydrates: ~6g
• Fat: ~10g
• Fiber: ~3g
• Sugar: ~2g

FAQs

Can I make green bean salad ahead of time?

Yes! Blanch and dress the beans up to 2 hours ahead. Store in the fridge and add fresh herbs or toppings just before serving.

What’s the best vinegar for the dressing?

White wine vinegar is classic, but apple cider vinegar or lemon juice also work well for a brighter flavor.

Can I use frozen green beans?

Fresh is best, but frozen green beans can be used—just thaw, blanch briefly, and pat dry.

Is this recipe good for meal prep?

Absolutely. It holds up well and stays crisp for a day or two in the fridge.

Wrapping Up

Ina Garten’s Green Bean Salad is a crisp, flavorful side that’s simple enough for weekdays and elegant enough for special occasions. With its fresh ingredients, balanced dressing, and colorful presentation, this salad is sure to become a staple in your recipe rotation. Try it once, and you’ll keep coming back to it every season!

Print