20 Refreshing Green Bean Salad Recipes Delicious

Looking for a crisp, vibrant side dish that steals the show? Green bean salads are the ultimate summer staple—fresh, crunchy, and endlessly versatile! Whether you’re craving a tangy garlicky twist, a creamy picnic favorite, or a protein-packed meal-worthy bowl, we’ve rounded up 20 irresistible recipes that’ll make your taste buds sing. Get ready to fall in love with green beans all over again!

Classic Green Bean Salad with Lemon Vinaigrette

This bright, crunchy salad is a summer staple—tossed with a tangy lemon dressing that makes every bite pop.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 small shallot, minced (about 2 tbsp)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup sliced almonds, toasted

Instructions:

1. Bring a large pot of salted water to a boil. Add green beans and cook for 3–4 minutes until crisp-tender. Drain and immediately plunge into ice water to stop cooking. Pat dry.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, shallot, kosher salt, and black pepper until emulsified.
3. Toss cooled green beans with the dressing until evenly coated. Sprinkle with toasted almonds just before serving.

The contrast of snappy beans, zesty dressing, and nutty crunch makes this salad irresistible at picnics or potlucks—it never lasts long!

Tip: For extra flavor, let the dressed beans sit for 10 minutes before adding almonds so they soak up the lemony goodness.

Garlic Parmesan Green Bean Salad

This crisp, garlicky green bean salad is tossed with nutty Parmesan and a bright lemon dressing—perfect for picnics or a quick weeknight side.

Ingredients:

• 1 lb fresh green beans, trimmed
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add green beans and blanch for 3 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water to stop cooking.
2. Heat olive oil in a skillet over medium-low heat. Add garlic and cook for 1 minute until fragrant but not browned. Remove from heat and stir in lemon juice, salt, black pepper, and red pepper flakes (if using).
3. Pat green beans dry, then toss with the garlic dressing and Parmesan cheese. Serve warm or at room temperature.

The ice bath keeps the beans snappy, while the warm garlic oil infuses every bite with cozy flavor—no soggy veggies here!

Tip: For extra crunch, sprinkle with toasted sliced almonds right before serving.

Mediterranean Green Bean Salad with Feta and Olives

This vibrant salad is a celebration of fresh flavors, with crisp-tender green beans, briny olives, and creamy feta tossed in a zesty lemon dressing—perfect for a light lunch or a standout side.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1/2 cup crumbled feta cheese
• 1/3 cup pitted Kalamata olives, halved
• 1/4 cup finely diced red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water to stop cooking. Pat dry.
2. In a large bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper.
3. Add the green beans, feta, olives, and red onion to the bowl. Toss gently to coat everything in the dressing.
4. Let the salad sit for 10 minutes at room temperature before serving to let the flavors meld.

The contrast of the cool, crunchy beans with the tangy feta and salty olives makes this salad irresistibly refreshing—ideal for picnics or potlucks where you want a dish that travels well.

Tip: For extra depth, toast the oregano in a dry skillet for 30 seconds before adding it to the dressing.

Spicy Asian Green Bean Salad

This vibrant salad packs a punch with crisp-tender green beans tossed in a garlicky, sweet-spicy dressing—perfect for potlucks or a quick weeknight side.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp crushed red pepper flakes
• 1 tbsp sesame seeds

Instructions:

1. Blanch green beans in boiling water for 2 minutes, then plunge into ice water to stop cooking. Drain and pat dry.
2. Heat 2 tbsp sesame oil in a skillet over medium. Add 3 cloves minced garlic and 1 tbsp ginger; sauté 30 seconds until fragrant.
3. Whisk in 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tsp red pepper flakes. Simmer 1 minute.
4. Toss green beans in the warm dressing until evenly coated. Sprinkle with 1 tbsp sesame seeds.

The magic here? The beans stay snappy while soaking up the bold dressing—no soggy veggies allowed!

Tip: For extra crunch, add fried shallots just before serving.

Balsamic Glazed Green Bean Salad

This vibrant salad balances crisp-tender green beans with a sweet-tangy glaze, finished with toasted almonds for a satisfying crunch.

Ingredients:

• 1 lb fresh green beans, trimmed
• 3 tbsp olive oil, divided
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup sliced almonds
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Blanch green beans in boiling water for 3 minutes, then plunge into ice water to stop cooking. Drain and pat dry.
2. Heat 1 tbsp olive oil in a skillet over medium. Add almonds and toast for 2–3 minutes, stirring, until golden. Transfer to a plate.
3. In the same skillet, whisk remaining 2 tbsp olive oil, balsamic vinegar, honey, salt, and black pepper. Simmer 2 minutes until slightly thickened.
4. Toss green beans in the glaze until evenly coated. Top with toasted almonds and feta (if using). Serve warm or at room temperature.

The glaze clings beautifully to the beans, and the almonds add a nutty contrast—no soggy salads here!

Tip: For a deeper flavor, reduce the balsamic glaze by half before adding the honey.

Green Bean and Cherry Tomato Salad

This bright, crunchy salad is a summer staple—tossed with a tangy dressing that lets the veggies shine.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1 pint cherry tomatoes, halved
• 1/4 cup thinly sliced red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh basil

Instructions:

1. Bring a large pot of salted water to a boil. Add green beans and cook for 3–4 minutes until crisp-tender. Drain and immediately plunge into ice water to stop cooking. Pat dry.
2. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add green beans, cherry tomatoes, and red onion to the bowl. Toss gently to coat. Sprinkle with 2 tbsp fresh basil just before serving.

The contrast of snappy beans, juicy tomatoes, and that punchy dressing makes this salad irresistible at picnics or potlucks.

Tip: For extra depth, toast 1/4 cup slivered almonds and toss them in with the veggies.

Herb-Infused Green Bean Salad

This bright, crunchy salad is a celebration of fresh herbs and tender green beans—perfect for picnics or as a vibrant side dish.

Ingredients:

• 1 lb fresh green beans, trimmed
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice (about 1 lemon)
• 1 tsp honey
• 1 small shallot, finely minced (about 2 tbsp)
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add green beans and blanch for 3 minutes until crisp-tender. Drain and immediately plunge into ice water to stop cooking. Pat dry.
2. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Toss cooled green beans with the dressing, 2 tbsp minced shallot, 1/4 cup parsley, and 2 tbsp dill until evenly coated. Let sit 10 minutes for flavors to meld.
4. Top with 1/4 cup feta (if using) just before serving.

The magic here? The herbs cling to every nook of the beans, and the honey-lemon dressing adds just the right balance of tangy-sweet.

Tip: For extra crunch, sprinkle with toasted sliced almonds right before serving.

Green Bean Salad with Toasted Almonds

This bright, crunchy salad is a celebration of simple flavors—tender green beans meet nutty toasted almonds in a lemony dressing that’s just right for picnics or weeknight sides.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1/3 cup sliced almonds
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice (about 1/2 lemon)
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 small shallot, thinly sliced (about 2 tbsp)

Instructions:

1. Blanch the beans: Bring a large pot of salted water to a boil. Add green beans and cook for 2 minutes until bright green but still crisp. Drain and immediately plunge into ice water to stop cooking. Pat dry.
2. Toast the almonds: In a dry skillet over medium heat, toast almonds for 3–4 minutes, stirring often, until golden and fragrant. Transfer to a plate.
3. Make the dressing: Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper in a large bowl.
4. Assemble: Toss cooled green beans, toasted almonds, and shallot slices with the dressing until evenly coated.

The contrast of warm almonds against crisp-tender beans and the tangy-sweet dressing makes this salad irresistible at any temperature—perfect for making ahead!

Tip: For extra depth, swap honey for maple syrup and add a pinch of red pepper flakes to the dressing.

Tangy Mustard Green Bean Salad

This bright, crunchy salad is a game-changer for potlucks—packed with zesty mustard dressing and fresh herbs that wake up every bite.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp whole-grain mustard
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/4 cup olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup thinly sliced red onion
• 2 tbsp chopped fresh dill

Instructions:

1. Bring a large pot of salted water to a boil. Add green beans and cook for 3 minutes until crisp-tender. Drain and immediately plunge into ice water to stop cooking. Pat dry.
2. In a small bowl, whisk together 2 tbsp whole-grain mustard, 2 tbsp apple cider vinegar, 1 tbsp honey, 1/4 cup olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until smooth.
3. Toss cooled green beans with the dressing, 1/4 cup red onion, and 2 tbsp dill until evenly coated. Let sit 10 minutes for flavors to meld.

The magic here? The mustard dressing clings to every nook of the beans, while the ice bath keeps them snappy—no sad, soggy veggies here.

Tip: For extra depth, toast 1/4 cup chopped walnuts and sprinkle on top just before serving.

Green Bean and Potato Salad

This vibrant salad combines tender potatoes and crisp green beans with a tangy mustard dressing—perfect for picnics or weeknight sides.

Ingredients:

• 1 lb baby potatoes, halved
• 8 oz green beans, trimmed and cut into 1-inch pieces
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp whole-grain mustard
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh dill

Instructions:

1. Boil potatoes in salted water for 12–15 minutes until fork-tender. Drain and let cool slightly.
2. Blanch green beans in boiling water for 2 minutes, then plunge into ice water to stop cooking. Drain well.
3. Whisk together olive oil, apple cider vinegar, whole-grain mustard, honey, salt, and black pepper in a large bowl.
4. Add warm potatoes, green beans, and fresh dill to the bowl. Toss gently to coat.
5. Serve at room temperature or chilled.

The contrast of warm potatoes against crunchy beans and the punchy mustard dressing makes this salad irresistible. For extra brightness, add a squeeze of lemon before serving!

Tip: Want more texture? Toast 1/4 cup sliced almonds and sprinkle them on top.

Green Bean Salad with Crispy Bacon

This vibrant salad combines tender green beans with smoky bacon and a tangy dressing—perfect for picnics or a quick weeknight side.

Ingredients:

• 1 lb fresh green beans, trimmed
• 6 slices thick-cut bacon, chopped
• 1/4 cup red onion, thinly sliced
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Bring a large pot of salted water to a boil. Add green beans and cook for 3–4 minutes until crisp-tender. Drain and plunge into ice water to stop cooking. Pat dry.
2. In a skillet over medium heat, cook bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the pan.
3. Whisk together reserved bacon fat, apple cider vinegar, Dijon mustard, honey, salt, and black pepper. Slowly drizzle in olive oil while whisking until emulsified.
4. Toss green beans, bacon, and red onion with the dressing. Serve immediately or chill for 30 minutes to let flavors meld.

The contrast of crunchy beans, salty bacon, and sweet-tart dressing makes this salad irresistible. Tip: For extra texture, sprinkle with toasted almonds right before serving.

Green Bean and Quinoa Salad

This vibrant salad is a protein-packed side or light meal, with crisp-tender green beans, nutty quinoa, and a zesty lemon dressing that ties it all together.

Ingredients:

• 1 cup quinoa, rinsed
• 1 3/4 cups water
• 1/2 lb fresh green beans, trimmed and halved
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped toasted almonds

Instructions:

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. Meanwhile, blanch green beans in boiling water for 2 minutes, then transfer to ice water to stop cooking. Drain and pat dry.
3. Whisk together olive oil, lemon juice, honey, salt, and black pepper in a small bowl.
4. In a large bowl, toss quinoa, green beans, and dressing until evenly coated. Fold in feta cheese and almonds.

The contrast of warm quinoa, crunchy beans, and creamy feta makes this salad satisfying enough to stand alone, yet light enough to pair with grilled meats.

Tip: For extra flavor, toast the quinoa in a dry skillet for 2–3 minutes before boiling.

Green Bean Salad with Avocado and Lime Dressing

This bright, crunchy salad is a refreshing side that comes together in minutes—perfect for potlucks or weeknight dinners when you need a pop of flavor.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1 large avocado, diced
• 1/4 cup finely chopped red onion
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add green beans and cook for 3–4 minutes until crisp-tender. Drain and immediately rinse under cold water to stop the cooking.
2. In a small bowl, whisk together olive oil, lime juice, honey, salt, and black pepper.
3. In a large bowl, combine green beans, avocado, red onion, and cilantro (if using). Drizzle with dressing and toss gently to coat.

The creamy avocado and tangy lime dressing cling to every bite, while the red onion adds a sharp contrast—no boring salads here!

Tip: For extra crunch, sprinkle with toasted sliced almonds right before serving.

Green Bean and Chickpea Salad

This vibrant salad is a crunchy, protein-packed side that comes together in minutes—perfect for potlucks or meal prep!

Ingredients:

• 1 lb fresh green beans, trimmed and halved
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup finely chopped red onion
• 1/3 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup toasted sliced almonds

Instructions:

1. Bring a pot of salted water to a boil. Add green beans and blanch for 3 minutes until bright green and crisp-tender. Drain and rinse under cold water.
2. In a large bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.
3. Add green beans, chickpeas, red onion, and feta cheese to the bowl. Toss gently to coat.
4. Just before serving, sprinkle with toasted almonds for extra crunch.

The contrast of creamy feta, tender beans, and crispy almonds makes every bite exciting. Tip: For a make-ahead version, add almonds right before serving to keep them crunchy!

Green Bean Salad with Roasted Red Peppers

This vibrant salad is a crunchy, sweet, and tangy side dish that comes together in minutes—perfect for potlucks or weeknight dinners.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1 cup jarred roasted red peppers, drained and sliced into strips
• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp honey
• 1 small garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• 2 tbsp crumbled feta cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes until crisp-tender. Drain and immediately rinse under cold water to stop the cooking.
2. In a large bowl, whisk together the olive oil, red wine vinegar, honey, minced garlic, salt, and black pepper.
3. Add the blanched green beans, roasted red peppers, and parsley to the bowl. Toss gently to coat in the dressing.
4. Sprinkle with feta cheese (if using) just before serving.

The contrast of tender-crisp beans, silky peppers, and zesty dressing makes this salad a standout—plus, it holds up well in the fridge for next-day lunches!

Tip: For extra smokiness, char fresh red peppers under the broiler for 10 minutes instead of using jarred.

Green Bean Salad with Goat Cheese and Walnuts

This vibrant salad combines crisp-tender green beans with creamy goat cheese and toasty walnuts for a dish that’s as elegant as it is easy to throw together.

Ingredients

• 1 lb fresh green beans, trimmed
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/3 cup chopped walnuts, toasted
• 2 oz crumbled goat cheese
• 2 tbsp finely chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water to stop cooking. Pat dry.
2. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp black pepper.
3. Toss the cooled green beans with the dressing, then gently fold in 1/3 cup toasted walnuts, 2 oz goat cheese, and 2 tbsp parsley.
4. Serve chilled or at room temperature.

The contrast of crunchy walnuts, tangy cheese, and that lemony dressing makes this salad a standout—perfect for potlucks where you want something fresh but substantial.

Tip: Toast the walnuts in a dry skillet over medium heat for 3–4 minutes to deepen their flavor before adding to the salad.

Green Bean Salad with Honey Dijon Dressing

This crisp-tender green bean salad is tossed in a sweet-tangy dressing that’ll have everyone reaching for seconds—perfect for potlucks or weeknight sides!

Ingredients:

• 1 lb fresh green beans, trimmed
• 3 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup sliced almonds, toasted
• 2 tbsp crumbled feta cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add green beans and cook for 3–4 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water to stop cooking. Pat dry.
2. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp Dijon mustard, 1 tbsp honey, 1 tbsp apple cider vinegar, 1/4 tsp salt, and 1/4 tsp black pepper.
3. Toss cooled green beans with the dressing until evenly coated. Sprinkle with 1/4 cup toasted almonds and 2 tbsp feta cheese (if using). Serve chilled or at room temperature.

The honey-Dijon dressing clings beautifully to the beans, and the toasted almonds add a nutty crunch that takes this salad to the next level.

Tip: For extra flavor, let the dressed salad sit for 15 minutes before serving—the beans soak up the dressing without losing their snap!

Green Bean and Corn Salad

This crisp, colorful salad is a summer staple—fresh green beans and sweet corn mingle with a tangy dressing for a side that’s as vibrant as it is easy.

Ingredients:

• 1 lb fresh green beans, trimmed and halved
• 2 cups fresh or frozen corn kernels (thawed if frozen)
• 1/4 cup finely diced red onion
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Bring a large pot of salted water to a boil. Add green beans and cook for 3–4 minutes until bright green and crisp-tender. Drain and rinse under cold water to stop cooking.
2. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Add green beans, corn, and 1/4 cup diced red onion to the bowl. Toss gently to coat in the dressing.
4. Fold in 1/4 cup chopped parsley just before serving.

The magic here? Blanching the green beans keeps them snappy while the honey-Dijon dressing clings perfectly to every bite. Serve chilled or at room temperature—it’s equally refreshing either way.

Tip: For a smoky twist, char the corn in a dry skillet for 2–3 minutes before adding it to the salad.

Green Bean Salad with Sesame Ginger Dressing

This vibrant green bean salad is a crunchy, refreshing side with a dressing that packs just the right punch of nutty and tangy flavors.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp freshly grated ginger
• 1 clove garlic, minced
• 1 tbsp sesame seeds
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add green beans and blanch for 2–3 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water to stop cooking. Pat dry.
2. In a small bowl, whisk together 2 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp soy sauce, 1 tsp grated ginger, and 1 minced garlic clove until smooth.
3. Toss cooled green beans with the dressing until evenly coated. Sprinkle with 1 tbsp sesame seeds and 1/4 tsp red pepper flakes (if using). Serve chilled or at room temperature.

The contrast of the crisp-tender beans with the rich, umami-packed dressing makes this salad a standout at picnics or potlucks.

Tip: For extra crunch, add a handful of chopped roasted peanuts right before serving.

Green Bean Salad with Grilled Shrimp

This bright and crunchy Green Bean Salad with Grilled Shrimp is a summery showstopper—perfect for backyard gatherings or a quick, protein-packed lunch.

• 1 lb fresh green beans, trimmed
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1 tsp honey
• 1/4 cup thinly sliced red onion
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh dill

1. Bring a large pot of salted water to a boil. Add green beans and blanch for 2 minutes until crisp-tender. Drain and immediately plunge into ice water to stop cooking. Pat dry.
2. Preheat grill or grill pan to medium-high. Toss shrimp with 1 tbsp olive oil, 1/4 tsp salt, and black pepper. Grill for 2–3 minutes per side until opaque and lightly charred.
3. In a large bowl, whisk together remaining 1 tbsp olive oil, lemon juice, honey, and remaining 1/4 tsp salt. Add green beans, red onion, and grilled shrimp; toss gently to coat.
4. Sprinkle with feta cheese and dill just before serving.

The contrast of smoky shrimp, snappy beans, and tangy feta makes every bite exciting—plus, it comes together in under 20 minutes!

Tip: For extra crunch, toast 1/4 cup sliced almonds and sprinkle them on top.

Conclusion

With 20 vibrant green bean salad recipes, there’s something here for every taste and occasion! Whether you’re craving something crunchy, tangy, or packed with fresh herbs, these dishes are sure to delight. Give them a try, and let us know which one’s your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these refreshing salads too. Happy cooking!