Tri-Color Green Bean Salad
A simple mix of green, yellow, and purple beans with a light herb dressing. Fresh, clean, and easy to serve alongside just about anything.
Serves 4 | Prep Time: 10 minutes | Cook Time: 6–8 minutes | Total Time: 16–18 minutes.
Ingredients
6 oz green beans, trimmed
6 oz yellow wax beans, trimmed
6 oz purple beans (or substitute more green/yellow if unavailable)
1/4 cup red onion, thinly sliced
1 cup cherry tomatoes, halved
2 tbsp fresh parsley, chopped
Freshly ground black pepper
Light Herb Dressing
3 tbsp olive oil
1 tbsp red wine vinegar (or white wine vinegar)
1 tsp Dijon mustard (use a low-sodium version if possible)
1 small clove of garlic, very finely minced
1 tbsp fresh parsley, chopped
Freshly ground black pepper
Instructions
Bring a pot of water to a boil (no salt). Prepare a bowl of ice water to quickly cool the beans, helping you keep their bright color and crisp texture.
Add the beans to boiling water and cook for 6–8 minutes until they are tender but still crisp, then transfer immediately to the ice water.
Transfer immediately to the ice water. Drain well and pat dry.
In a large bowl, combine the beans, red onion, tomatoes, and parsley.
In a small bowl, whisk together the dressing ingredients.
Pour over the salad and toss gently to evenly coat the ingredients without breaking the beans or tomatoes.
Let it sit for 10–15 minutes before serving.
Cook’s Note
Cooling the beans quickly helps keep their color and texture. Serve slightly chilled or at room temperature.
Looking for more ideas?
Try Sesame Shrimp with Garlic, Ginger & Scallions or Basic Brown Rice.