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a wooden bowl of green bean salad.
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5 from 1 vote

Italian Green Bean Salad

Here's a different green bean salad recipe that's an amazing side dish!
Prep Time20 minutes
Cook Time10 minutes
0 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Servings: 4
Calories: 256kcal
Author: Paige


  • Large pot or saucepan
  • strainer
  • Large bowl
  • glass jar with lid
  • large spoon
  • serving dish


  • 1 ½ pounds Green Beans, ends trimmed, cut in half Buy organic, if possible
  • cup Manchego Cheese, cubed
  • ½ cup Kalamata Olives, halved
  • 3 tablespoons Italian Parsley, roughly chopped
  • ½ teaspoon Kosher Salt Diamond Crystal
  • ½ teaspoon Pepper, freshly ground Lemon Pepper
  • ¼ cup Extra Virgin Olive Oil
  • 2 teaspoons Dijon Mustard
  • 2 tablespoons Lemon Juice, freshly squeezed
  • 2 teaspoons Maple Syrup
  • 2 tablespoons Shallot, finely chopped or thinly sliced
  • ¼ teaspoon Garlic Powder
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Pepper, freshly ground


  • Bring a large pot of water with a rounded teaspoon of salt to a boil. Wash the green beans, trim both ends, cut in half if the beans are long.
    Add the beans to the boiling water, cook until tender, about 4-5 minutes.
    Remove and strain the beans, and immediately submerge them in a large bowl of ice water. Let them sit in the ice water bath for about 5 more minutes, then drain the beans and gently blot dry with a clean kitchen towel. (The ice bath stops the cooking and sets the color of the beans).
    Transfer the beans to a large mixing bowl with the cubed cheese, the Kalamata olives, the Parsley, and the salt and pepper.
    Using a glass canning jar with a lid, (or any type of jar with a tight-fitting lid), add the olive oil, mustard, lemon juice, maple syrup, shallot, garlic powder, salt and pepper.
    Shake until the ingredients are combined.
  • To finish the salad, pour just enough vinaigrette over the bean mixture to coat it - you may not need all of the vinaigrette - and toss gently with a large spoon. Drizzle a bit more on top if needed.
    Transfer to a serving dish, add more parsley to the top as garnish.


  • Making a homemade, flavorful vinaigrette is simple when you use a small canning jar with a lid. Just add the ingredients, put on the lid and shake! It can be made ahead and will stay fresh for a week refrigerated.
  • You may have a bit of leftover dressing and it's great on greens and keeps well in the refrigerator for up to a week. 
  • This recipe looks nice on a large serving platter, but you can use a bowl or small individual bowls or small plates too.
  • Double this recipe for a crowd! It's a nice menu item if you're serving multiple things (think grilled chicken or fish) because it tastes delicious at room temperature.
  • This salad is best eaten the same day it's dressed, but the components can be prepared in advance and assembled the day you plan to eat it. 


Calories: 256kcal | Carbohydrates: 17g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 10mg | Sodium: 943mg | Potassium: 427mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1550IU | Vitamin C: 28mg | Calcium: 187mg | Iron: 2mg