Cold Green Bean Salad (Italian-Style)
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This vibrant Cold Green Bean Salad (Italian-Style) with cannellini beans, tomatoes, and lemon vinaigrette is fresh and bold! The perfect summer salad is ready for your next potluck- in 20 minutes!
You’ll also love my Sautéed Frozen Green Beans Recipe, Italian Potato Salad Recipe (With Green Beans), and Fresh Green Bean Casserole.
Quick Look: Cold Green Bean Salad (Italian-Style)
- Prep Time: 10 minutes
- Cook Time: 5–7 minutes
- Total Time: 20 minutes
- Servings: 4–6
- Dietary Info: Gluten-free, vegetarian
- Method: Blanch + toss
- Technique: Shocked green beans + emulsified vinaigrette
- Flavor/Texture: Crisp, creamy, bright, savory
Why You’ll Love This Green Bean Salad!
This is the kind of salad I make when I want something fresh, satisfying, and a little unexpected. Crisp-tender green beans, creamy cannellini beans, juicy tomatoes, salty Parmigiano, and a bright, lemony vinaigrette that wakes everything up. It’s simple, beautiful, and tastes as it belongs on a long Italian summer table. You’ll make it once… and then it becomes a staple for your summer cookouts or beach picnic.
Try my Roasted Green Beans Recipe with Garlic and Lemon or White Bean Dip Recipe next.
Made With Amore,
Table of Contents
- Quick Look: Cold Green Bean Salad (Italian-Style)
- Why You’ll Love This Green Bean Salad!
- Simple Ingredients
- Variations & Substitutions
- How To Make Cold Green Bean Salad (Italian-Style)
- Cold Green Bean Salad (Italian-Style) FAQs
- Serving Suggestions
- Recipe Tips
- More Delcious Salad Recipes
- Green Bean Salad Recipe
Simple Ingredients
These fresh, simple ingredients come together to create a crisp, flavorful cold green bean salad that’s light, refreshing, and perfectly balanced.
- Green Beans or Fresh String Beans: The crisp backbone of the salad
- Cherry Tomatoes: Juicy sweetness and color
- Cannellini Beans: Creamy contrast and protein
- Dijon Mustard: Helps emulsify and adds tang
- Homemade Italian Seasoning: Layered herbal flavor
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Green Beans: Use frozen green beans if needed (cook just until tender, then cool).
- Try a Different Dressing: For this recipe, I use my Zesty Italian Dressing (Homemade) you can also use my Parmesan Vinaigrette Recipe (Salad Dressing), or Orange Vinaigrette.
- Don’t Have Cannellini Beans? Swap cannellini for chickpeas or butter beans. You’ll love my Marry Me Butter Beans (in Tuscan-Style Sauce).
- Protein Addition: Add grilled chicken thighs for a full meal salad. Try my Nicoise Salad (Tuna Salad With Vinaigrette).
How To Make Cold Green Bean Salad (Italian-Style)
This cold green bean salad is crisp, refreshing, and full of bright flavors, making it the perfect light side dish for any meal. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Bring a large pot of generously salted water to a boil. Add the green beans and cook 3–5 minutes until crisp-tender and vibrant green color. Immediately transfer beans to a bowl of ice water to stop the cooking. Let cool completely, then drain and pat dry.
- Add the lemon zest, lemon juice, garlic, Dijon, Italian seasoning, salt, and pepper to a small bowl or jar.
- Whisk the ingredients together. Slowly drizzle in the olive oil while whisking until emulsified and glossy.
- In a large bowl, combine green beans, cannellini beans, tomatoes, and basil.
- Pour dressing over the bowl of green beans, cannellini beans, tomatoes, and basil.
- Toss gently to coat. Transfer to a serving platter. Top with toasted nuts and shaved Parmigiano. Taste and adjust salt and lemon if needed. Serve chilled or at cool room temperature.
Cold Green Bean Salad (Italian-Style) FAQs
Yes. It can be made up to 1 day ahead. Add nuts and cheese just before serving for the best texture.
Yes. Blanching keeps them crisp-tender and vibrant instead of raw and tough.
Store in an airtight container in the refrigerator for up to 3 days. If making ahead, keep nuts and Parmigiano separate and add before serving.
Serving Suggestions
This pairs beautifully with my grilled chicken sandwich, salmon steaks, baked Italian sausage, or alongside a pasta like orzo or farfalle.
My Pro Tips
Recipe Tips
- Salt the blanching water well — it seasons the beans from within.
- Do not skip the ice bath — this locks in that bright green color.
- Dry the beans thoroughly before dressing to prevent dilution.
- Dress the salad 20–30 minutes before serving so flavors marry.
- Use real Parmigiano Reggiano — it makes a noticeable difference.
More Delcious Salad Recipes
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Green Bean Salad
Ingredients
Salad
- 12 ounces fresh green beans, ends trimmed and cut in halves or thirds
- 1 cup canned cannellini beans, drained and rinsed
- 8 ounces grape or cherry tomatoes, halved
- 1/4 cup fresh basil leaves, torn by hand
- Up to 1/3 cup toasted sliced almonds, or pine nuts or walnuts
- 1/2 cup shaved Parmigiano Reggiano
Homemade Zesty Italian Vinaigrette
- 1/2 cup extra-virgin olive oil
- Zest and juice of 1 lemon
- 1 clove garlic, minced very fine
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
Instructions
- Blanch the Green Beans: Bring a large pot of generously salted water to a boil. Add the green beans and cook 3–5 minutes until crisp-tender and vibrant green. Do not overcook.
- Shock in Ice Water: Immediately transfer beans to a bowl of ice water to stop the cooking. Let cool completely, then drain and pat dry.
- Make the Vinaigrette: In a small bowl or jar, whisk together lemon zest, lemon juice, garlic, Dijon, Italian seasoning, salt, and pepper. Slowly drizzle in the olive oil while whisking until emulsified and glossy.
- Assemble the Salad: In a large bowl, combine green beans, cannellini beans, tomatoes, and basil. Pour dressing over and toss gently to coat.
- Finish & Serve: Transfer to a serving platter. Top with toasted nuts and shaved Parmigiano. Taste and adjust salt and lemon if needed. Serve chilled or at cool room temperature.
Notes
- Salt the blanching water well — it seasons the beans from within.
- Do not skip the ice bath — this locks in that bright green color.
- Dry the beans thoroughly before dressing to prevent dilution.
- Dress the salad 20–30 minutes before serving so flavors marry.
- Use real Parmigiano Reggiano — it makes a noticeable difference.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Always the best recipes…always. I forget to take pictures but the results are always perfect. Never stop sending, please.
Trying this salad tomorrow. Not a bit worried that it won’t be wonderful. You make me look good! 🙂
This comment made my day – thank you so much! Honestly, hearing that the recipes turn out well in real kitchens is the best compliment I could receive. And don’t worry about the pictures, I’m just happy you’re making and enjoying the recipes!
I can’t wait for you to try this green bean salad. It’s fresh, simple, and one of those dishes that somehow goes with everything. Thank you for trusting my recipes and bringing them to your table. You definitely don’t need my help looking good, but I’m honored to be a small part of your meals. 🙂 Mangia!
I’m so excited to serve this this summer! It looks delicious
I know you’ll love it paired with your favorite grilled meats!