Fresh Green Bean Salad with Tomatoes (Marinated)

Garden Fresh Green Bean Salad Up close on a serving spoon with red onion, tomatoes and parmesan cheese
Posted On: August 19, 2022
Last updated: October 18th, 2023

Do you have green beans pouring out of your garden like we do? You need to try to make this fresh green bean salad to use up those beans! I have 3 boys with 3 completely different palates and all 3 of them love this easy green bean salad! It’s a miracle! I’ve been trying to get them to eat green beans in all sorts of forms for years and usually I only get one kid who likes them. This salad made the whole family happy!  The gardener, my husband loves that I found a delicious way to use up his harvest.  This is a perfect side dish for summer cookouts or just a delicious healthy side dish when you are tired of the same old green salads. 

Green bean salad in a glass bowl with serving spoon in background

Do I need to use fresh green beans?

Yes. I do not recommend frozen or canned green beans for this salad. Frozen green beans will make this salad too watery and canned green beans will not have that crunch and color you can have using fresh green beans. Try to pick your green beans when they’re young and tender. The longer you let them stay on the vines the tougher and thicker they get.

What type of green beans can I use?

All green beans are slightly different and the outcome will be slightly different using this recipe. The beans I use in this recipe are “Tendergreen” and “Kentucky Wonder.” Those just happen to be the ones my husband is growing in our garden. You can absolutely use store grocery store green beans, they’ll work great as well! I just don’t recommend using frozen or canned beans. 

Up close look at salad with green beans, cherry tomatoes, red onion and parmesan cheese with napkin in background

Do I need to use garden fresh cherry tomatoes?

No, you do not. You can use store bought cherry tomatoes, but if you happen to have enough of your own garden juicy tomatoes for this salad, the fresher, the better! They add that pop of bright color and nothing beats home grown tomatoes anyway. I think smaller cherry varieties are nicer for this salad. Grape tomatoes are a little too large and overwhelming for such a salad, but that’s a personal preference. 

Best way to Serve Green Bean Salad

This salad is best served cold or room temperature. It’s a great, refreshing crisp tender salad if you’re tired of the same green salads. It is meant to be served cold, so I can not guarantee your enjoyment if you serve it warm. It’s a great side for seafood dishes, a summer meal, or even a healthier side dish to accompany a BBQ entrée.

How do I make the salad?

This green bean salad is made by 1st blanching the green beans for a couple minutes. After blanching the beans, you marinate them in a dressing for at least a couple hours to achieve ultimate enjoyment when it hits those dinner plates. It’s a great salad to make on a weekend when you have a little prep time late weekend morning or early afternoon. Just marinate the beans at least 2 hours and then you’re ready to enjoy the salad come dinner time. Wash, trim and halve your green beans, chop some red onion, make the dressing and then marinate them in the dressing. Once the marinating is complete add your tomatoes with a little shredded cheese and enjoy! I hope you enjoy it as much as we do.

Ingredients for Salad: green beans, cherry tomatoes, red onion, spices, garlic, mustard & parmesan on white Cutting board and granite counter top

Possible Additions for this salad:

Bacon- Because, why not?

Garden Fresh Bell Peppers- If you’ve got it, it’ll just add a little extra sweet, crunchy element to your salad. Slice it thin and add it to your marinade.

Hard Cheese Alternatives- Asiago or Non-Dairy Alternative

Soft Cheeses- Feta or Blue Cheese. Any of these would be delicious variations.

Toasted Nuts- toasted almond slivers or chopped walnuts would be great as well. My kids aren’t fans of nuts, so I keep them out of most salads I’m trying to get them to eat. Sigh…Some day maybe.

Hard Boiled EggsChopped

fresh green beans and tomatoes from the garden made into salad with serving spoon

Salad Ingredients

  • Fresh Green Beans– From your garden or store bought. Tender and young ones best, not too tough and thick.
  • Cherry Tomatoes-they’re a great size to complement the beans. 
  • Red Onions-I like to slice them pretty thin with my favorite mandoline, almost paper thin.
  • Olive Oil-I like to use extra virgin olive oil, but you could use avocado oil as well. 
  • Red Wine Vinegar-If you don’t have it, you can substitute for lemon juice, but red wine is preferred here. 
  • Pressed Raw Garlic
  • Dijon Mustard
  • Spices: Salt, Pepper & a little sugar- (Optional, add a pinch of red pepper flakes to the marinade if you want a touch of heat)
  • Parmesan Cheese-If you don’t have parmesan you can use another salty cheese like salty feta or goat cheese. 

If you enjoyed this Green Bean Salad, please Tag @WholeMadeLiving on Social Media or Leave a Review Below! Thanks!

Garden Fresh Green Bean Salad Up close on a serving spoon with red onion, tomatoes and parmesan cheese

Fresh Green Bean Salad with Tomatoes (Marinated)

A little crunchy, tangy enjoyable fresh green bean salad the whole family can enjoy!  This is a great way to use up a bunch of green beans if you have a lot in your garden now.  If you just need a different kind of salad to liven up a heavy meal, this is a great addition! 
*Prep Time includes 2 Hr Marinating Time*
5 from 1 vote
Prep Time 5 minutes
Cook Time 3 minutes
Marinating Time 2 hours
Total Time 2 hours 8 minutes
Course Salad
Cuisine American
Servings 10
Calories 88 kcal


  • 1 1/2 lb. Fresh Green Beans trimmed and cut into 2-3" pieces
  • 1/4 cup red onion thinly sliced
  • 8 oz. About 1 1/2 cups cherry or grape tomatoes, halved
  • 1/4 cup shredded or shaved parmesan cheese

Salad Marinade

  • 1/4 cup olive oil
  • 2 Tbsp red wine vinegar
  • 2 large cloves of garlic pressed
  • 1 Tbsp Dijon mustard
  • 1 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 tsp sugar


  • Bring a large pot of salted water to a boil. 
  • While waiting for water to boil, make your salad marinade: Add oil, vinegar, garlic, dijon, salt, pepper & sugar to a Medium bowl that will fit bean salad and whisk.
  • Once water boils, blanch green beans for 3 minutes. (Adjust time based on green bean type, See ***Notes below)
  • Drain green beans immediately and add warm green beans and onions to bowl with marinade and toss to coat.
  • Cover bowl with a lid or saran wrap and place in the refrigerator immediately to marinade.
  • Marinate salad a minimum of 2 hours.
  • After marinating fold in tomatoes & parmesan cheese once ready to serve and enjoy!


***All green beans are slightly different and cook differently depending on type and thickness.  If you prefer more tender beans blanch them a minute or 2 longer, especially if your green beans are meatier and tougher.

Nutrition Disclaimer:

The nutritional information provided is only an estimate based on a third party nutritional plugin. Different online calculators may give different results depending on their own sources. The estimates may also change based on the ingredients you use. If you have dietary restrictions and need to accurately calculate the nutrition of this recipe, Whole Made Living recommends consulting a professional nutritionist.


Calories: 88kcalCarbohydrates: 7gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 2mgSodium: 413mgPotassium: 208mgFiber: 2gSugar: 3gVitamin A: 601IUVitamin C: 14mgCalcium: 61mgIron: 1mg
Keyword cold side, Garden, Green Bean, Salad, vegetarian
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