20-Minute Fresh Green and Yellow Bean Salad
A vibrant two-bean salad combining crisp green beans and yellow wax beans with tangy sun-dried tomatoes, red onion, and fresh basil. The simple red wine vinaigrette balances the beans' natural sweetness with acidic brightness. Perfect for summer picnics, potlucks, or as a colorful side dish that improves with chilling. The mix of textures and Mediterranean flavors makes this salad both refreshing and satisfying.
Ingredients
- ¾ lb fresh green beans, trimmed, break in half
- ¾ lb fresh yellow wax bean, trimmed, break in halfgreen beans1:1vegetariangluten-free
use all green beans
- ¾ cup sun-dried tomato, drained, choppedfresh cherry tomatoes1:1vegetariangluten-free
halved, adds freshness
- 1 medium red onion, sliced into crescents
- ½ fresh basil leaf, thinly sliced
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- ¼ teaspoon sugar
- fresh ground black pepper, to taste
Instructions
- 1
Cook green and yellow beans in large pot of boiling salted water until crisp-tender
- 2
Drain beans, rinse under cool water and drain again
- 3
Combine cooked beans with sun dried tomatoes, red onion and fresh basil in serving bowl
- 4
Whisk together olive oil, red wine vinegar, sugar and black pepper in small container
- 5
Add vinaigrette to bean mixture and toss to coat
- 6
Chill for 1-4 hours before serving
Tips
Rinse cooked beans with cool water immediately to stop cooking and maintain crisp texture
Chill salad for at least 1 hour to allow flavors to meld and improve taste
Use oil-packed sun-dried tomatoes for richer flavor, draining excess oil before chopping
Good to Know
Refrigerate covered for up to 3 days
Make up to 1 day ahead, flavors improve with time
Serve chilled or at room temperature as side dish
Common Mistakes
Don't overcook beans to avoid mushy texture
Rinse beans immediately after cooking to stop cooking process
Let salad chill adequately for best flavor development
Substitutions
thaw and blanch briefly
halved, adds freshness
FAQ
Can I use frozen beans instead of fresh?
Yes, use frozen green and yellow beans. Thaw completely and blanch for 2-3 minutes since they're partially cooked. Drain well to prevent watery salad.
How long will this salad keep in the refrigerator?
The salad stays fresh for up to 3 days when stored covered in the refrigerator. The flavors actually improve after the first day of marinating.
Can I make this salad without sugar in the dressing?
Yes, omit the sugar if preferred. It balances the acidity of the vinegar, so taste and adjust with a pinch of salt if needed for balance.