Crunchy Green Bean Salad

Jennifer Bass


I made this as a spur-of-the-moment side dish for one of our holiday dinners. Surprisingly, everyone loved the flavor and the crispness of the green beans.


★★★★★ 1 vote

10 Min
20 Min


  • 1 lb
    fresh green beans, ends cut and beans sliced in half
  • 1/2 pt
    cherry tomatoes, halved
  • 1/2 c
    freshly sliced baby portobello mushrooms
  • 1/4 c
    balsamic vinaigrette
  • 2 Tbsp
    parmesan cheese, freshly grated
  • 2 Tbsp
    extra-virgin olive oil
  • 1/4 tsp
    garlic salt

How to Make Crunchy Green Bean Salad


  1. In a medium-sized skillet, heat 2 tablespoons of extra-virgin olive oil. Add beans and stir for about 5 minutes. Add tomatoes and mushrooms. Season lightly with garlic salt. Once beans are cooked, but still crisp, stir in the vinaigrette to coat the vegetables. Remove from skillet and place in serving dish. Garnish with Parmesan cheese.

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About Crunchy Green Bean Salad

Course/Dish: Other Salads

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