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Italian Green Bean Salad Image

Italian Green Bean Salad

  • Author: Gianna Nebbia
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Side dish
  • Method: blanching
  • Cuisine: Italian


A delicious dressing, finely chopped nuts, and quickly blanching green beans are the keys to a good Italian Green Bean Salad.


  • 1 lb green beans, ends removed, cut in half.
  • 1/2 cup of walnuts, toasted and finely chopped
  • 1/3 cup red onion, diced
  • 1/8 cup red wine vinegar
  • 1/8 cup olive oil
  • Salt and pepper to taste
  • Ice



  1. Bring a large pot of water to a boil.
  2. Prepare the dressing. Use a whisk to combine red wine vinegar, olive oil, and a large pinch of salt. Then add the diced onions to the dressing and set it aside.
  3. Wash and dry the string beans, trim off both ends, then cut the them in half. Set them aside.
  4. Toast the walnuts, then finely chop them and set them aside as well.
  5. At this point the water should be boiling. Fill a large bowl half way with ice water and leave it next to the pot. Boil the string beans for 3 minutes, then use a spider or slotted spoon to transfer them directly from the pot to the ice bath. Drain well and pat dry. (See note 1)
  6. Combine string beans, walnuts, dressing, pinches of salt and pepper in a bowl and toss to combine. Taste for seasoning. Add more salt and a splash more vinegar if needed.


Note 1: If the ice bath quickly warms up when you put the green beans in it, bring the bowl over to the sink and rinse with cold water until green beans are completely cool. Then dry thoroughly.

Keywords: Italian Green Bean Salad, Green Bean Salad, String Bean Salad, Blanching

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