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  • Writer's pictureThe Farmer's Wife

Fresh Green Bean Salad


  • 4 cups fresh green beans, trimmed and halved

  • 2 cups cherry tomatoes, halved

  • 1 large English cucumber, seeded and chopped

  • 1 cup fresh baby carrots, cut in half lengthwise

  • 1 cup coarsely chopped fresh parsley


  • 1/2 cup olive oil

  • 2 tablespoons lemon juice

  • 1 tablespoon white wine vinegar

  • 1 tablespoon grated lemon zest

  • 1 teaspoon Dijon mustard

  • 1 garlic clove, minced

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground mustard

  • 1/4 teaspoon pepper


  1. In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.

  2. In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.

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