Dairy-Free Fresh Green Bean Salad with Lemon Vinaigrette
Bright, zesty, and completely dairy-free, this Fresh Green Bean Salad with Lemon Vinaigrette is the perfect side dish for any occasion. Crisp-tender green beans are blanched to perfection and layered with juicy cherry tomatoes, crunchy red onion, and fragrant parsley, creating a vibrant and refreshing base. The star of the dish is the tangy homemade lemon vinaigrette, made with extra-virgin olive oil, fresh lemon juice, Dijon mustard, and a hint of garlic, bringing a burst of flavor to every bite. Ready in just 20 minutes, this easy, healthy salad is perfect for summer barbecues, potlucks, or as a make-ahead dish to brighten up your weekly meal prep. Packed with wholesome vegetables and free of dairy, it’s a crowd-pleasing option that’s both light and satisfying.
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Ingredients
- 500 g fresh green beans
- 200 g cherry tomatoes
- 1 medium red onion
- 0.5 cup fresh parsley
- 60 ml extra-virgin olive oil
- 45 ml lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Trim and wash the green beans. Cut them into bite-sized pieces about 1-2 inches long.
Step 2
Prepare a large bowl of ice water and set it aside for later use.
Step 3
Bring a large pot of water to a boil and add a pinch of salt.
Step 4
Once the water is boiling, add the green beans and cook them for 3-4 minutes, until they are bright green and tender-crisp.
Step 5
Immediately drain the green beans and plunge them into the bowl of ice water to stop the cooking process and keep their bright color.
Step 6
Halve the cherry tomatoes and thinly slice the red onion. Finely chop the fresh parsley.
Step 7
In a small bowl, prepare the vinaigrette by whisking together the olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and black pepper.
Step 8
Drain the green beans from the ice water and pat them dry with paper towels.
Step 9
In a large salad bowl, combine the green beans, cherry tomatoes, red onion slices, and chopped parsley.
Step 10
Pour the lemon vinaigrette over the salad and gently toss until the ingredients are well coated.
Step 11
Taste and adjust the seasoning with additional salt and pepper if needed.
Step 12
Serve the salad immediately or chill it in the refrigerator for 30 minutes to enhance the flavors before serving.
Nutrition Facts
| Serving size | (979.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 815.1 |
| Total Fat 63.4g | 0% |
| Saturated Fat 8.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1362.5mg | 0% |
| Total Carbohydrate 62.3g | 0% |
| Dietary Fiber 23.2g | 0% |
| Total Sugars 28.8g | |
| Protein 13.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 296.9mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 2039.9mg | 0% |
Source of Calories