Italian Green Bean Salad is our go-to salad during the summer months. Fresh green beans are boiled and tossed with a simple vinaigrette of olive oil, red wine vinegar, crushed garlic and dry oregano to create this summer staple.
Now is the right time to enjoy this salad with locally grown, tender green beans from your garden or farmer's market. You can definitely make this Italian green bean salad during the winter months with frozen green beans. But it just wouldn't be the same!
At this time of the year, each time I visit my mother, basic lettuce salad is set aside for this insalata di fagiolini. All you need to do is cook your green beans and toss them with a simple oil and vinegar dressing flavored with oregano, parsley, garlic and pepperoncino.
Which variety of green beans work well for this green beans salad?
I used green beans from these lovely bush bean plants for this green bean salad recipe. This variety of green beans is so easy to grow and requires very little maintenance. They do not require any trellising as they grow only up to about 1 ½ feet tall. And most importantly, they produce an abundant harvest each year.
However, any variety of green beans will do for this salad!
Italian Green Bean Salad Ingredients
- Green beans: I used bush beans from my garden
- Pepperoncino (red chili pepper): for a spicy kick, optional
- Not shown: garlic clove; fresh parsley
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Italian Green Bean Salad
Step 1
Bring a large pot of salted water to a boil. Trim off the ends of the beans and rinse well.
Step 2
Boil until fork tender, about 5 minutes. At this point you can drain them and add them directly to a bowl for serving as my mother does. This salad is also delicious warm. Or, if you wish to retain their vibrant green color, plunge the green beans into a large bowl of icy water, then drain well.
Step 3
Transfer to a large bowl. Add the remaining ingredients: olive oil; red wine vinegar; a crushed garlic clove; dry oregano; a dried red chili (optional); fresh chopped parsley and salt, to taste.
Step 4
Toss well and serve immediately or refrigerate until ready to serve.
Recipe FAQs
My family usually makes this salad only with green beans, however there are so many possible add-ins including: halved cherry tomatoes; peeled boiled potatoes cut into cubes; thinly sliced red onion; replace red wine vinegar with balsamic vinegar.
Keep leftovers in the refrigerator for up to 2 days.
-Enjoy as an Italian side dish along with protein of your choice.
-You can serve cold Italian green bean salad right out of the refrigerator or warm, immediately after you cook your green beans and toss with the vinaigrette.
More Italian green beans recipes!
Italian Green Bean Salad Recipe
Ingredients
- 1 lb green beans 454 grams
- 3 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon dry oregano
- 1 clove garlic crushed
- dried red chili pepper optional
- ½ teaspoon salt or to taste
- 2 tablespoon fresh chopped parsley
Instructions
- Bring a large pot of salted water to a boil. Trim the ends of the beans, rinse and boil until fork tender, about 5 minutes. At this point you can drain them and add them directly to a bowl for serving. Or, if you wish to retain their vibrant green color, plunge them into a large bowl of icy water and drain immediately. Transfer to a large bowl.
- Add the remaining ingredients: olive oil, red wine vinegar; crushed garlic clove; dry oregano; dried red chili (optional); fresh chopped parsley and salt, to taste.
- Toss well and serve immediately or place in the refrigerator until ready to serve.
Notes
- halved cherry tomatoes
- peeled boiled potatoes cut into cubes
- thinly sliced red onion
- replace red wine vinegar with balsamic vinegar
Frank Fariello
Delightful! We have green bean salad regularly in the summer, although I usually use lemon juice and don't spice it up. I really like your take, it sounds really tasty—will need to try it out.
Nadia
Hi Frank, there are without a doubt so many wonderful variations of this recipe. My mom always throws a whole piece of dried chili just to give that extra touch of flavor. We do like spicy at our house! Thanks for your comment!
Anna Bucciarelli
Love this ... slightly different from what I grew up with; no Chile or oregano, just oil, vinegar, S&P, either garlic or onion, but usually garlic. Loved it as a child, still make it as mama did,, and you're so right, beans freshly picked from the garden, small if possible before they become a bit on the tough side. Thanks for sharing, as always.
Nadia
Hello Anna, indeed there are so many possible ways to make this salad. This is how my mother has always made it and it's what we enjoy at least once a week at this time of year when the beans are tender. There's nothing worse than a tough green bean in my salad. Thanks for your lovely feedback!
Annette Galvano
I add tomatoes, cucumbers, potatoes and red onion to the green beans to make what's called a Sicilian salad.
Nadia
Hello Annette, indeed there are so many wonderful variations on this salad. My mom almost always makes it with only green beans but I do enjoy it with most of the ingredients you suggested as well. Thanks for your comment!