Summer Cold Green Bean Salad is a light, vibrant dish featuring crisp green beans, fresh mixed greens, hearty black-eyed peas, toasted walnuts, and lemon slices, all tossed in a bright and zesty lemon vinaigrette. This refreshing salad is ideal for warm-weather dining, offering a nourishing, plant-based side that’s quick to prepare and full of seasonal flavor.
Why You’ll Love This Recipe
This salad is the essence of summer simplicity: quick to prepare, visually stunning, and incredibly versatile. The green beans add crunch, the black-eyed peas bring satisfying protein, and the lemon vinaigrette ties it all together with a tangy, refreshing note. Whether served at a picnic, as a side to grilled mains, or on its own as a light meal, it’s a dish that’s as nutritious as it is delicious.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- fresh green beans, trimmed
- mixed salad greens
- black-eyed peas (cooked or canned, drained and rinsed)
- toasted walnuts
- lemon, thinly sliced
- salt and black pepper to taste
For the lemon vinaigrette:
- olive oil
- lemon juice (freshly squeezed)
- Dijon mustard
- honey (optional)
- garlic, minced
- salt and pepper to taste
directions
- Bring a large pot of salted water to a boil. Add the green beans and cook for 2–3 minutes, until just tender but still crisp.
- Immediately transfer the green beans to an ice bath to halt cooking. Drain and set aside.
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), garlic, salt, and pepper until well combined.
- Arrange the mixed salad greens on a large serving platter or in a bowl.
- Top with blanched green beans, black-eyed peas, toasted walnuts, and lemon slices.
- Drizzle the lemon vinaigrette over the salad just before serving and toss gently to coat.
- Season with additional salt and pepper to taste. Serve cold.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Calories per Serving: Approximately 210 kcal
Variations
- Add cheese: Sprinkle with crumbled feta or goat cheese for a tangy, creamy touch.
- Fruit twist: Include sliced strawberries or mandarin oranges for a sweet contrast.
- Protein boost: Add grilled chicken or hard-boiled eggs for a more filling meal.
- Different nuts: Use slivered almonds or pecans instead of walnuts.
- Herbal flavor: Garnish with fresh mint or parsley for added freshness.
storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. If preparing ahead, keep the vinaigrette separate and toss with the salad just before serving to maintain texture. This salad is best enjoyed cold and should not be reheated.
FAQs
Can I use frozen green beans?
Yes, just ensure they’re thawed and blanched briefly for optimal texture and color.
Is this salad vegan?
Yes, as long as you omit the optional honey or replace it with maple syrup or agave.
Can I prepare this salad ahead of time?
You can prepare all the components ahead, but it’s best to combine and dress the salad just before serving.
What other beans can I use instead of black-eyed peas?
Cannellini beans, chickpeas, or kidney beans work well as alternatives.
Can I toast the walnuts in advance?
Yes, toasted walnuts can be prepared ahead and stored in an airtight container for several days.
How do I prevent the green beans from getting mushy?
Blanch them quickly and transfer immediately to an ice bath to preserve their crispness.
Is this recipe gluten-free?
Yes, this salad is naturally gluten-free.
What does the lemon vinaigrette taste like?
It’s light, tangy, slightly sweet (if honey is used), and complements the crisp vegetables perfectly.
Can I add grains to make it a meal?
Absolutely—quinoa, farro, or couscous can be mixed in to make the salad more filling.
What should I serve this salad with?
It pairs well with grilled fish, chicken, veggie skewers, or as part of a light summer buffet.
Conclusion
Summer Cold Green Bean Salad is a wholesome, refreshing dish that embraces the best of the season’s produce. With its crisp texture, bold flavors, and nourishing ingredients, it’s a go-to recipe for sunny days and light meals. Quick to prepare and endlessly adaptable, it brings both elegance and simplicity to the summer table.
PrintSummer Cold Green Bean Salad
This Summer Cold Green Bean Salad is a crisp and refreshing combination of tender green beans, mixed greens, black-eyed peas, lemon slices, and toasted walnuts, all dressed in a bright lemon vinaigrette—perfect for warm-weather meals.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiled
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups fresh green beans, trimmed
- 4 cups mixed salad greens
- 1/2 cup black-eyed peas (cooked or canned, drained and rinsed)
- 1/4 cup toasted walnuts
- 1 small lemon, thinly sliced
- Salt and black pepper to taste
- Lemon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Add green beans and cook for 2–3 minutes until just tender. Transfer to an ice bath to cool, then drain.
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), garlic, salt, and pepper.
- Arrange mixed salad greens on a large platter or in a bowl. Top with green beans, black-eyed peas, toasted walnuts, and lemon slices.
- Drizzle lemon vinaigrette over the salad just before serving. Toss gently to coat.
- Season with additional salt and pepper if desired. Serve cold and enjoy.
Notes
- For extra crunch, add thinly sliced radishes or cucumber.
- Blanch green beans only briefly to maintain crisp texture and color.
- Make the vinaigrette in advance and chill for quicker prep.
- Pairs well with grilled chicken or fish for a light meal.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 3g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg