Green Bean Salad with Balsamic Basil Vinaigrette

Cold Salad with Homemade Dressing
Cold Salad with Homemade Dressing
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For Salad
1 bunch Beets about 4 beets - or more, cut into 1-1½-inch chunks
2 pounds Green beans fresh, trimmed and cut in half 2
2 cups Cherry tomatoes halved
¼ cup Red onion or shallots, minced
½ cup Craisins
3 cups Baby arugula
1½ cups Mozzarella Ciliegine, fresh, halved
½ cup Pine nuts toasted
For Dressing
¼ cup Olive oil extra virgin
2 tbsp Balsamic vinegar
2 tbsp Lemon juice
1 tsp Lemon zest
1 tsp Dijon mustard
1 tsp Honey
2 tbsp Basil fresh, minced
½ tsp Salt
½ tsp Black pepper
½ tsp Garlic powder

Nutritional information

  • For Salad

  • For Dressing

Green Bean Salad with Balsamic Basil Vinaigrette


This Green Bean Salad with Balsamic Basil Vinaigrette is best served cold with blanched green beans set aside until cooled then mixed with cherry tomatoes, red onion, craisins, baby arugula, fresh mozzarella balls and some toasted pine nuts. My homemade dressing comprises olive oil, balsamic vinegar, lemon juice, zest, Dijon mustard, sweet honey, basil, salt, pepper and garlic powder.

You can use this vinaigrette with other salads too because it works every time!

To make Green Bean Salad with Balsamic Basil Vinaigrette, you will need the following ingredients:

Ingridiens for Green Bean Salad with Balsamic Basil Vinaigrette

Steps to make Green Bean Salad with Balsamic Basil Vinaigrette


Preheat oven

Preheat the oven to 400 °F.


Season beet


Place the beet chunks on a baking sheet lined with aluminum foil and toss with 1 tablespoon of olive oil and some salt and pepper. Gently coat.


Roast beet


Roast in the preheated oven for about 35-40 minutes until softened.


Prepare dressing


In a mason jar, shake ¼ cup of extra virgin olive oil with, 2 tablespoons of balsamic vinegar, 2 tablespoons of lemon juice, 1 teaspoon of lemon zest, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, 2 tablespoon of minced fresh basil, and ½ teaspoon each of salt, pepper and garlic powder.


Blanch beans


In a large pot, boil water and stir in 2 tablespoons of salt. Add 2 pounds of green beans and cook for about 1-2 minutes until tender crisp. Prepare a bowl of ice water then, once boiled, use a slotted spoon to directly transfer the beans from the boiling water to the ice water to stop cooking, immediately. Drain. Pat well until very dry. Transfer to the salad bowl.


Combine salad and chill


In the large salad bowl, combine the blanched green beans with 2 cups of cherry tomato halves, the roasted beet, ¼ cup of minced red onion, and ½ cup of craisins. Drizzle with some of the prepared dressing, cover with plastic wrap and refrigerate for about 1 hour, to chill.



To serve, toss the chilled salad combination with 3 cups of baby arugula, 1½ cups of fresh mozzarella, ½ cup of toasted pine nuts and the remaining dressing, if you wish. Season with salt and pepper to taste.

Go for it and try our Green Bean Salad with Balsamic Basil Vinaigrette recipe. Let us know what you think of the blanching technique and tag us online when you try our dishes. Our hashtag is #cookmerecipes, so keep in touch!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

Delisious and healthy salad!

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