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) FAQ’s
- 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) FAQ’s
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.
