Green Bean Salad with Pickled Shallots
This simple salad is made with just a handful of ingredients but packs a lot of flavour. It takes less than 30 minutes to make and is a great make ahead salad to meal prep for the week ahead or bring to a potluck or gathering. This salad is Whole30, Paleo, Vegan, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
Although we are already well into September, I am still trying to maximize the last of the gorgeous summer produce. Although you can get green beans all year round, I find they are just so much better during this time of year. This is such a simple salad which only contains a few ingredients, but it really lets the green beans steal the show. The green beans are quickly cooked until just tender and than tossed in a simple dressing with fresh parsley and pickled shallots. The combination of green beans, fresh parsley and acidic crunchy shallot is light, fresh and delicious.
Why you are going to love this Green Bean Salad
- All you need is just a few ingredients: Green Beans and parsley are the two fresh produce ingredients you need for this salad, everything else you likely already have in your pantry.
- It’s super versatile: You can serve this dish cold as a salad for lunch, or at room temperature as a side dish. It is delicious either way and would be great served with grilled steak, salmon or chicken.
- Make Ahead: You can make this salad up to 3 days in advance and leftovers are great for a packed lunch. It also travels well so you can bring it to a potluck or barbecue.
- It’s healthy: This low calorie salad is Vegan, Paleo and Whole30 too!
Tips for making this Green Bean Salad
- Don’t overcook the beans! There is truly nothing worse than mushy overcooked beans. Cook the beans for just 5 minutes, no longer, until they can be pierced with a fork.
- Rinse them in cold water: Once the beans are tender, either rinse them in cold water, or submerge them in an ice bath. This will stop them from cooking any further and also help them to maintain their vibrant green colour.
- Ensure the shallots are covered in liquid: When pickling the shallots (or red onion) make sure that every slice is fully covered in the liquid so that the pickle. In the instructions I suggest leaving them to pickle for 20 minutes, but the longer the better, and you can really leave them to pickle in the liquid for up to 12 hours.
- Don’t add the parsley until ready to serve: To keep the parsley fresh, vibrant and prevent it from wilting I would recommend adding it just before serving. While the salad will still taste delicious if it’s added well in advance, it may not be as visually appealing.
Here are a few more green bean recipes that you might enjoy:
- Lemon Roasted Green Beans with Almonds and Shallots
- Gomae Green Beans
- Green Bean & Roasted Fennel Salad
- Spicy Asian Green Beans
- Simple Green Bean, Chicken & Ginger Stir Fry
- Szechuan Pork & Green Bean Stir Fry
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Green Bean Salad
Ingredients
- 1 large shallot (or a small red onion)
- 2 cloves garlic minced
- 2 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 lbs green beans
- 1/4 cup chopped parsley
Instructions
- Thinly slice the shallot and place the slices in a bowl along with the minced garlic, olive oil, vinegar, salt and pepper. Rearrange the shallot slices if necessary to ensure that they are all coated in the oil. Leave to marinate for 20 minutes.
- Bring a large pot of water to a boil. Add in the beans and cook for 5 minutes until just fork tender. Drain the beans and run under cold water to bring them down to room temperature.
- Place the green beans in a serving bowl. Pour the marinated shallots plus all of the liquid from the bowl overtop. Add in the chopped parsley and give everything a stir to ensure that the green beans are well coated in the oil. Serve cold or at room temperature.
Nutrition
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