27+ Flavorful Summer Green Bean Salad Recipes for Every Occasion

As summer rolls in, the vibrant colors and fresh flavors of the season inspire us to create light, refreshing meals that celebrate the bounty of fresh produce.

One versatile vegetable that shines in a variety of dishes is the green bean.

Whether it’s paired with creamy dressings, zesty vinaigrettes, or complemented by seasonal fruits, green beans make for a delicious and healthy base in salads.

In this article, we’ve rounded up 27+ summer green bean salad recipes to help you make the most of your summer meals.

These recipes are perfect for picnics, barbecues, potlucks, or a simple family dinner.

So, let’s dive into the world of green bean salads that are both easy to prepare and full of vibrant, fresh flavors.

From classic combinations like green beans with tomatoes and herbs to more adventurous takes with mango, avocado, and grilled vegetables, you’ll find a variety of flavor profiles to satisfy every palate.

Whether you’re craving something light and citrusy or hearty and savory, these green bean salad recipes are sure to become your go-to summer dishes.

27+ Flavorful Summer Green Bean Salad Recipes for Every Occasion

Green beans are a perfect canvas for creating a variety of salads, offering endless possibilities for flavor combinations and textures.

Whether you prefer them simple and fresh or dressed up with bold flavors and ingredients, green bean salads can be adapted to suit any occasion.

With 27+ summer green bean salad recipes at your fingertips, you’re all set to enjoy healthy and delicious meals throughout the sunny season.

So, gather your ingredients, fire up the grill, and let your creativity flow with these easy-to-make salads that will not only satisfy your taste buds but also impress your guests.

Lemon-Dill Green Bean & Potato Salad

Bright, zesty, and full of herbaceous flavor, this lemon-dill green bean and potato salad is a refreshing side dish that pairs perfectly with grilled meats or can stand alone as a light lunch.

The crisp-tender green beans and tender new potatoes are dressed in a lemony vinaigrette that brings out the best of summer’s bounty.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1 lb baby potatoes, halved
• 2 tbsp fresh dill, chopped
• 1/4 cup red onion, thinly sliced
• Zest and juice of 1 lemon
• 1/3 cup olive oil
• 1 tbsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Bring a pot of salted water to a boil. Add potatoes and cook until tender, about 10–12 minutes. Remove with a slotted spoon and set aside.
2. In the same pot, add green beans and blanch for 3–4 minutes, until just tender but still crisp. Drain and rinse under cold water to stop cooking.
3. In a large bowl, whisk together lemon zest, lemon juice, olive oil, Dijon mustard, salt, and pepper.
4. Add the cooked potatoes, green beans, dill, and red onion to the bowl and toss to coat.
5. Chill for at least 30 minutes before serving to allow flavors to meld.

This salad is a crowd-pleaser that balances earthy potatoes, crisp green beans, and the brightness of lemon and dill.

It’s especially good served cold or at room temperature, making it perfect for picnics and summer BBQs.

Mediterranean Green Bean & Tomato Salad

Infused with sun-kissed Mediterranean flavors, this green bean and tomato salad is both nourishing and bursting with color.

Juicy cherry tomatoes, Kalamata olives, and a punchy vinaigrette transform a humble vegetable into something spectacular.

Ingredients:

• 1 lb green beans, trimmed
• 1 cup cherry tomatoes, halved
• 1/3 cup Kalamata olives, pitted and halved
• 1/4 cup red onion, finely sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Blanch green beans in boiling water for 3–4 minutes until bright green and tender-crisp. Drain and place in an ice bath to cool.
2. In a large bowl, combine tomatoes, olives, red onion, and feta.
3. In a small bowl, whisk together red wine vinegar, olive oil, garlic, oregano, salt, and pepper.
4. Add the cooled green beans to the bowl with the veggies and pour over the dressing.
5. Toss gently to coat. Chill for at least 20 minutes before serving.

This salad is a beautiful blend of flavors and textures—salty, tangy, juicy, and crisp.

It’s ideal for warm evenings when you crave something refreshing yet satisfying.

Asian-Inspired Green Bean & Sesame Salad

For a bold and savory twist, this Asian-inspired green bean salad features sesame oil, soy sauce, and a touch of heat.

It’s quick to prepare, deeply flavorful, and a perfect side dish for grilled chicken or tofu.

Ingredients:

• 1 lb green beans, trimmed
• 1 tbsp sesame oil
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup
• 1 garlic clove, minced
• 1/2 tsp fresh ginger, grated
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp sesame seeds, toasted
• 2 green onions, sliced

Instructions:

1. Blanch green beans in boiling water for 2–3 minutes until just tender. Drain and transfer to an ice bath.
2. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes.
3. Drain and pat dry the green beans. Place in a large bowl.
4. Pour the dressing over the green beans and toss to combine.
5. Top with toasted sesame seeds and sliced green onions.
6. Let marinate for at least 15 minutes before serving.

This salad packs a flavorful punch and brings a touch of umami to the table.

It’s light yet rich, making it a standout dish at potlucks or as part of a weeknight dinner.

Green Bean, Corn & Avocado Salad

This salad is a summer dream: crisp green beans meet sweet corn and creamy avocado in a lime-kissed dressing that screams sunshine.

It’s both nourishing and satisfying, with a perfect balance of crunch and creaminess.

Ingredients:

• 1 lb green beans, trimmed
• 2 ears of corn, kernels cut off (or 1½ cups cooked corn)
• 1 ripe avocado, diced
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• Juice of 2 limes
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Bring a pot of salted water to a boil. Blanch green beans for 3–4 minutes until just tender. Drain and cool under cold running water or in an ice bath.
2. If using fresh corn, quickly sauté kernels in a dry skillet over medium heat for 3–4 minutes until just golden.
3. In a bowl, whisk together lime juice, olive oil, salt, and pepper.
4. In a large bowl, combine green beans, corn, avocado, red onion, and cilantro.
5. Gently toss with the dressing. Serve immediately or chill for 20 minutes.

This salad brings a Southwest twist to the summer table, and it’s perfect alongside grilled chicken, tacos, or as a light vegetarian meal.

The creamy avocado and tangy lime dressing make it irresistibly fresh.

Green Bean & Peach Caprese Salad

A fruity spin on a classic caprese, this version layers green beans with juicy summer peaches, creamy mozzarella, and fragrant basil.

It’s sweet, savory, and totally unexpected—in the best way.

Ingredients:

• 1 lb green beans, trimmed
• 2 ripe peaches, sliced
• 8 oz fresh mozzarella (bocconcini or sliced)
• 1/4 cup fresh basil leaves
• 2 tbsp balsamic glaze
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Blanch green beans in boiling water for 2–3 minutes. Drain and cool completely.
2. Arrange green beans, peach slices, and mozzarella on a platter or shallow bowl.
3. Drizzle with olive oil and balsamic glaze.
4. Sprinkle with salt and pepper, then scatter fresh basil over the top.
5. Serve immediately or chill briefly for extra refreshment.

This salad is visually stunning and flavor-packed, making it ideal for entertaining.

The sweetness of the peaches plays beautifully off the salty cheese and vibrant basil—an elegant twist on tradition.

Green Bean & Quinoa Power Salad

Packed with protein and loaded with veggies, this hearty green bean and quinoa salad is a complete meal disguised as a side.

With chickpeas, cucumbers, and a lemon-tahini dressing, it’s clean eating at its most flavorful.

Ingredients:

• 1 lb green beans, trimmed
• 1 cup cooked quinoa
• 1 cup canned chickpeas, rinsed and drained
• 1/2 cucumber, diced
• 1/4 cup parsley, chopped
• 3 tbsp tahini
• Juice of 1 lemon
• 1 garlic clove, minced
• 2 tbsp water (or more to thin)
• Salt and pepper, to taste

Instructions:

1. Cook quinoa and let cool.
2. Blanch green beans for 3–4 minutes, then cool in an ice bath.
3. In a small bowl, whisk tahini, lemon juice, garlic, water, salt, and pepper into a creamy dressing.
4. In a large bowl, combine green beans, quinoa, chickpeas, cucumber, and parsley.
5. Drizzle with dressing and toss to coat. Chill or serve at room temperature.

This protein-packed salad is perfect for meal prep or a healthy lunch.

The lemon-tahini dressing gives it a nutty, bright kick, and the combination of textures will keep you coming back for more.

Green Bean & Cucumber Feta Salad

A light and refreshing salad that’s perfect for hot summer days, this green bean and cucumber salad is tossed with crumbled feta, dill, and a tangy lemon dressing.

It’s crisp, cool, and oh-so-refreshing.

Ingredients:

• 1 lb green beans, trimmed
• 1 large cucumber, diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh dill, chopped
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Blanch green beans in boiling water for 2–3 minutes. Drain and cool under cold water or in an ice bath.
2. In a large bowl, combine green beans, cucumber, feta, and dill.
3. In a small bowl, whisk together red wine vinegar, olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Chill for at least 20 minutes before serving.

This simple yet flavorful salad is a great accompaniment to grilled meats, fish, or even a hearty sandwich.

The crunchy cucumbers and creamy feta are a match made in heaven, while the dill adds a fresh herbal note.

Green Bean & Sweet Potato Salad with Mustard Vinaigrette

This hearty green bean salad is filled with roasted sweet potatoes, providing a sweet and savory contrast.

The tangy mustard vinaigrette ties it all together, making it a perfect dish for picnics or a light lunch.

Ingredients:

• 1 lb green beans, trimmed
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp honey
• Salt and pepper, to taste
• 1/4 cup roasted pumpkin seeds (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes in 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25–30 minutes, or until tender and slightly caramelized.
2. Blanch green beans in boiling water for 3–4 minutes, then cool in an ice bath.
3. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, honey, and the remaining tablespoon of olive oil.
4. In a large bowl, combine the roasted sweet potatoes, green beans, and dressing.
5. Toss gently, top with roasted pumpkin seeds (if using), and serve.

This salad is a warm and cozy dish that combines the earthiness of sweet potatoes with the crispness of green beans.

It’s perfect for those who love a balanced, filling salad with a zesty dressing.

Green Bean & Pomegranate Salad with Orange Dressing

A festive and vibrant salad, the green beans in this recipe are complemented by the juicy, tart pomegranate seeds, while the orange dressing gives it a refreshing citrusy punch.

This salad is perfect for holiday gatherings or any time you want something light yet eye-catching.

Ingredients:

• 1 lb green beans, trimmed
• 1/2 cup pomegranate seeds
• 1/4 cup sliced almonds, toasted
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint, chopped
• Juice of 1 orange
• 1 tbsp olive oil
• 1 tbsp honey
• Salt and pepper, to taste

Instructions:

1. Blanch green beans in boiling water for 3–4 minutes, then cool in an ice bath.
2. In a small bowl, whisk together orange juice, olive oil, honey, salt, and pepper.
3. In a large bowl, combine green beans, pomegranate seeds, sliced almonds, red onion, and mint.
4. Pour the dressing over the salad and toss gently to coat.
5. Chill for 15–20 minutes before serving.

This salad is a showstopper, perfect for adding a pop of color and flavor to any spread.

The pomegranate seeds add a burst of juiciness, while the orange dressing brings it all together with a touch of sweetness and tang.

Green Bean & Watermelon Salad with Feta

This green bean and watermelon salad is the perfect balance of sweet and savory, offering a refreshing combination of crunchy green beans and juicy watermelon.

Paired with feta and a light vinaigrette, it’s an unexpected but delightful summer dish.

Ingredients:

• 1 lb green beans, trimmed
• 3 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint, chopped
• 2 tbsp balsamic vinegar
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Blanch green beans in boiling water for 3–4 minutes. Drain and cool under cold water or in an ice bath.
2. In a large bowl, combine green beans, watermelon, and crumbled feta.
3. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
4. Drizzle dressing over the salad and toss gently to combine.
5. Garnish with fresh mint before serving.

The sweet watermelon contrasts beautifully with the tangy feta and crisp green beans.

The balsamic dressing adds just the right depth of flavor, making this a perfect side dish for summer BBQs or picnics.

Spicy Green Bean & Avocado Salad with Lime-Cilantro Dressing

This salad offers a spicy kick, balanced with creamy avocado and a fresh lime-cilantro dressing.

The green beans provide crunch, while the avocado adds richness, and the chili powder brings the heat. It’s a vibrant salad that’s bold and full of flavor.

Ingredients:

• 1 lb green beans, trimmed
• 1 ripe avocado, diced
• 1 small red chili, finely chopped (or 1 tsp chili powder)
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Blanch green beans for 3–4 minutes. Drain and cool in an ice bath.
2. In a small bowl, whisk together lime juice, olive oil, chili, cilantro, salt, and pepper.
3. In a large bowl, combine green beans and diced avocado.
4. Pour dressing over the salad and toss gently to coat.
5. Serve immediately or chill for a bit to allow the flavors to meld.

This salad offers a great balance of creamy, crunchy, and spicy elements.

It’s a fantastic addition to any summer meal and pairs well with grilled meats or a light, vegetarian dish.

Green Bean & Roasted Beet Salad with Goat Cheese

For a more earthy and gourmet salad, this green bean and roasted beet combination is a real winner.

The sweetness of roasted beets is complemented by the tanginess of goat cheese, and the fresh green beans add crunch. It’s both sophisticated and satisfying.

Ingredients:

• 1 lb green beans, trimmed
• 2 medium beets, peeled and cubed
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper. Roast for 25–30 minutes, until tender.
2. Blanch green beans in boiling water for 3–4 minutes, then cool under cold water.
3. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
4. In a large bowl, combine roasted beets, green beans, and crumbled goat cheese.
5. Drizzle with dressing, toss gently, and top with toasted walnuts.

This salad is a beautiful mix of sweet, savory, and tangy flavors.

The roasted beets bring an earthy depth, while the goat cheese provides creaminess. Perfect for special occasions or as a side dish to impress guests.

Green Bean & Chickpea Salad with Tahini Dressing

This protein-packed salad combines crisp green beans and hearty chickpeas with a creamy, nutty tahini dressing.

The addition of lemon and garlic adds a refreshing zing, making it a filling and nutritious dish for warm summer days.

Ingredients:

• 1 lb green beans, trimmed
• 1 can (15 oz) chickpeas, rinsed and drained
• 1/4 cup red onion, thinly sliced
• 1/4 cup parsley, chopped
• 2 tbsp tahini
• Juice of 1 lemon
• 2 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Blanch green beans for 3–4 minutes until just tender. Drain and cool under cold water or in an ice bath.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, salt, and pepper until smooth.
3. In a large bowl, combine green beans, chickpeas, red onion, and parsley.
4. Drizzle the tahini dressing over the salad and toss gently to coat.
5. Serve immediately or chill for 30 minutes to enhance the flavors.

This salad is creamy, crunchy, and full of flavor.

The tahini dressing adds richness, while the chickpeas provide a satisfying protein boost. It’s perfect as a main course or a hearty side dish.

Grilled Green Bean Salad with Lemon-Garlic Dressing

Grilled green beans bring a smoky flavor to this simple yet elegant salad.

Tossed in a zesty lemon-garlic dressing, this salad has a rich depth of flavor, making it a great accompaniment to grilled meats or a summer feast.

Ingredients:

• 1 lb green beans, trimmed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• 1/4 cup fresh basil, chopped
• 1/4 cup shaved Parmesan cheese (optional)

Instructions:

1. Preheat your grill to medium-high heat. Toss green beans with olive oil, salt, and pepper.
2. Grill green beans for 5–7 minutes, turning occasionally, until they’re lightly charred and tender.
3. While the beans are grilling, whisk together lemon juice, olive oil, garlic, Dijon mustard, and a pinch of salt and pepper in a small bowl.
4. Remove green beans from the grill and place them in a serving dish. Drizzle with the lemon-garlic dressing and toss gently to coat.
5. Sprinkle fresh basil and shaved Parmesan (if using) on top before serving.

This grilled green bean salad offers smoky flavor from the grill and a refreshing brightness from the lemon-garlic dressing.

It’s a perfect side for a barbecue or a summer picnic.

Green Bean & Zucchini Salad with Pesto

A fresh, herby salad that combines crisp green beans with tender zucchini, all tossed in a vibrant homemade pesto.

This salad is bursting with Italian-inspired flavors and is a perfect way to use up summer vegetables.

Ingredients:

• 1 lb green beans, trimmed
• 1 medium zucchini, sliced into thin rounds
• 1/2 cup fresh basil, packed
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup Parmesan cheese, grated
• 1 garlic clove
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Blanch green beans for 3–4 minutes, then cool under cold water.
2. In a food processor, combine basil, pine nuts, Parmesan, and garlic. Pulse until finely chopped. With the processor running, slowly add olive oil and blend until smooth. Season with salt and pepper.
3. Toss green beans and zucchini with pesto until well coated.
4. Serve immediately or chill for 15–20 minutes to let the flavors meld.

This salad is packed with vibrant flavors from the pesto, fresh zucchini, and green beans.

It’s perfect for a light lunch or as a side dish at any summer gathering.

Green Bean & Roasted Garlic Salad with Balsamic Vinaigrette

This green bean salad takes on a rich, savory flavor with the addition of roasted garlic, which adds a mellow sweetness to the dressing.

Tossed with a tangy balsamic vinaigrette, it’s the perfect side dish for any summer meal.

Ingredients:

• 1 lb green beans, trimmed
• 1 head garlic, roasted
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tbsp honey
• Salt and pepper, to taste
• 1/4 cup toasted pine nuts (optional)

Instructions:

1. To roast garlic, preheat the oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes, until soft and fragrant.
2. Blanch green beans in boiling water for 3–4 minutes. Drain and cool under cold water or in an ice bath.
3. Squeeze the roasted garlic cloves out of their skins and mash them into a paste.
4. In a small bowl, whisk together mashed garlic, balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
5. Toss green beans with the roasted garlic dressing and top with toasted pine nuts (if using).

This salad has a fantastic depth of flavor from the roasted garlic, making it a great side to accompany grilled meats or roasted vegetables.

Green Bean & Mango Salad with Chili-Lime Dressing

This tropical-inspired salad is a vibrant mix of sweet mango, spicy chili, and tangy lime.

Paired with crisp green beans, it’s a refreshing and exciting dish for hot summer days.

Ingredients:

• 1 lb green beans, trimmed
• 2 ripe mangoes, peeled and diced
• 1 red chili, finely chopped (or 1 tsp chili flakes)
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Blanch green beans for 3–4 minutes until just tender, then cool under cold water or in an ice bath.
2. In a small bowl, whisk together lime juice, olive oil, honey, chili, salt, and pepper.
3. In a large bowl, combine the green beans, mango, and cilantro.
4. Drizzle the dressing over the salad and toss gently to combine.

This salad is a refreshing blend of sweet and spicy flavors.

The mango adds a juicy sweetness, while the chili-lime dressing brings a bold punch. It’s perfect as a light lunch or as a colorful side dish.

Green Bean & Radish Salad with Creamy Horseradish Dressing

This unique green bean salad features peppery radishes and a creamy horseradish dressing that adds a spicy, tangy kick.

The contrast of crunchy green beans and radishes makes this a zesty, satisfying dish.

Ingredients:

• 1 lb green beans, trimmed
• 1 bunch radishes, thinly sliced
• 1/4 cup sour cream
• 1 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Blanch green beans for 3–4 minutes, then cool in an ice bath.
2. In a small bowl, whisk together sour cream, horseradish, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth.
3. In a large bowl, combine the green beans and radishes.
4. Drizzle the creamy horseradish dressing over the salad and toss gently.

This salad brings bold flavors with the horseradish and radishes, and the creamy dressing adds a cooling contrast.

It’s perfect for those who enjoy a little spice with their summer dishes.

Green Bean & Tomato Salad with Basil Pesto

A light, fresh salad that combines the crispness of green beans with juicy tomatoes, all tossed in a fragrant basil pesto dressing.

This salad is the perfect way to showcase summer’s best produce with an Italian twist.

Ingredients:

• 1 lb green beans, trimmed
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup Parmesan cheese, grated
• 1/4 cup pine nuts (optional)
• 1/4 cup olive oil
• 1 garlic clove
• Salt and pepper, to taste

Instructions:

1. Blanch green beans in boiling water for 3–4 minutes. Drain and cool in an ice bath.
2. In a food processor, combine basil, Parmesan, garlic, pine nuts, and olive oil. Blend until smooth, adding more olive oil if needed.
3. In a large bowl, toss the green beans, cherry tomatoes, and basil pesto until well coated.
4. Serve immediately or chill for 15–20 minutes.

This salad is bursting with fresh flavors and is perfect as a side dish or a light main course.

The pesto gives the green beans and tomatoes a rich, herbaceous finish.

Green Bean & Carrot Salad with Lemon-Mint Dressing

A colorful and refreshing salad, this dish combines green beans and crisp carrots with a bright lemon-mint dressing that’s tangy and herbaceous.

It’s simple, healthy, and perfect for a light summer meal.

Ingredients:

• 1 lb green beans, trimmed
• 2 large carrots, peeled and julienned
• 1/4 cup fresh mint, chopped
• Juice of 1 lemon
• 3 tbsp olive oil
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Blanch green beans for 3–4 minutes, then cool in an ice bath.
2. In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper until well combined.
3. In a large bowl, combine the green beans, carrots, and fresh mint.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Serve immediately or refrigerate for 20 minutes to let the flavors meld.

This salad has a light, fresh flavor from the carrots and mint, and the lemon dressing adds a tangy kick.

It pairs wonderfully with grilled fish, chicken, or as a standalone dish.

Green Bean & Corn Salad with Avocado Dressing

A creamy avocado dressing adds richness to this green bean and corn salad, making it a satisfying and delicious dish.

The combination of sweet corn and crunchy green beans is perfect for a summer meal.

Ingredients:

• 1 lb green beans, trimmed
• 2 cups corn kernels (fresh, frozen, or grilled)
• 1 ripe avocado, pitted and peeled
• 1/4 cup plain Greek yogurt
• Juice of 1 lime
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Blanch green beans in boiling water for 3–4 minutes. Drain and cool under cold water or in an ice bath.
2. In a blender or food processor, combine avocado, Greek yogurt, lime juice, olive oil, salt, and pepper. Blend until smooth.
3. In a large bowl, combine the green beans, corn, and cilantro.
4. Drizzle the avocado dressing over the salad and toss gently to combine.
5. Serve immediately or chill for 20 minutes to allow the flavors to meld.

This salad is creamy, slightly tangy, and packed with flavor.

The avocado dressing gives it a smooth texture, while the fresh corn and green beans provide great crunch.

Green Bean & Pear Salad with Blue Cheese Vinaigrette

This sophisticated green bean salad pairs crisp green beans with sweet, juicy pears and tangy blue cheese.

The creamy blue cheese vinaigrette ties it all together, making it perfect for an elegant summer lunch or dinner.

Ingredients:

• 1 lb green beans, trimmed
• 2 ripe pears, sliced
• 1/4 cup blue cheese, crumbled
• 1/4 cup walnuts, toasted
• 1 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Blanch green beans for 3–4 minutes, then cool in an ice bath.
2. In a small bowl, whisk together red wine vinegar, olive oil, Dijon mustard, salt, and pepper until smooth.
3. In a large bowl, combine green beans, pear slices, and crumbled blue cheese.
4. Drizzle with the vinaigrette and toss gently.
5. Top with toasted walnuts before serving.

This salad is a perfect balance of sweet and savory, with the pears providing a natural sweetness and the blue cheese adding a rich, creamy bite.

The toasted walnuts bring an extra crunch, making this a delightful summer dish.

Green Bean & Bell Pepper Salad with Cumin-Lime Dressing

A colorful and zesty salad, the green beans and bell peppers are tossed with a cumin-lime dressing that brings a warm, earthy flavor with a tangy finish.

This salad is bright and full of flavor, making it a great side dish for a summer BBQ.

Ingredients:

• 1 lb green beans, trimmed
• 2 bell peppers (any color), diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• Salt and pepper, to taste

Instructions:

1. Blanch green beans for 3–4 minutes, then cool in an ice bath.
2. In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper until well combined.
3. In a large bowl, combine the green beans, bell peppers, red onion, and cilantro.
4. Pour the cumin-lime dressing over the salad and toss gently.

The cumin-lime dressing provides a beautiful earthy flavor that complements the crisp green beans and crunchy bell peppers.

This salad is vibrant, flavorful, and ideal for outdoor gatherings or a light side dish.

Green Bean & Shrimp Salad with Garlic-Lemon Dressing

This refreshing green bean salad combines tender shrimp with crisp green beans, dressed in a garlicky lemon sauce.

It’s a light yet satisfying salad that’s perfect for a summer lunch or dinner.

Ingredients:

• 1 lb green beans, trimmed
• 1 lb cooked shrimp, peeled and deveined
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Blanch green beans for 3–4 minutes, then cool in an ice bath.
2. In a small bowl, whisk together lemon juice, garlic, olive oil, salt, and pepper.
3. In a large bowl, combine green beans, cooked shrimp, and fresh parsley.
4. Drizzle with the garlic-lemon dressing and toss gently to combine.

This light and savory salad is a great way to incorporate seafood into your summer meals.

The garlic-lemon dressing provides a refreshing tang, making the shrimp and green beans the perfect pairing for a healthy, satisfying dish.