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Summer Cold Green Bean Salad

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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.

Ingredients

Units Scale
  • 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

  1. 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.
  2. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), garlic, salt, and pepper.
  3. Arrange mixed salad greens on a large platter or in a bowl. Top with green beans, black-eyed peas, toasted walnuts, and lemon slices.
  4. Drizzle lemon vinaigrette over the salad just before serving. Toss gently to coat.
  5. 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

Find it online: https://yumfoodusa.com/summer-cold-green-bean-salad/