Green Bean Salad

I always love it when one recipe can be done a thousand times, and yet still feel new.

That’s kind of how I feel about the Apple Balsamic Vinaigrette. It’s great on salads. It’s great on asparagus. And dammit, it’s also great on green beans.

This combination was the result of the whatintheheckamigoingtomakeforthisparty feeling that preceded a 4th of July potluck celebration. I thought I had all of the ingredients for a corn salad (didn’t) and a three bean salad (so totally didn’t).

What I did have was a whole pile of green beans, a red onion, and a happy little jar of apple balsamic vinaigrette. Throw it in a bowl. Presto change-o. A colorfully delicious salad appears.

The best part? It really is that easy. Almost too easy to call it anything fancy like a recipe.


Green Beans + Apple Balsamic Vinaigrette

This is a super easy and super delicious side that's perfect for all of those barbeques and backyard parties you'll be hitting up this summer.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 -8
Author Emily Levenson |


  • 1-2 lbs green beans trimmed
  • 1/2 medium red onion diced
  • 1/2 cup Apple Balsamic Vinaigrette

For the vinaigrette:

  • 1 tbs onion finely chopped
  • 1 clove garlic minced
  • 1/4 cup apple cider
  • 1/4 cup apple cider vinegar
  • 1/2 cup balsamic vinegar
  • 1/2 tsp dried basil
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1 tbs honey or agave nectar
  • 1/2 cup olive oil


  1. Place green beans into a pot of water. Bring to a boil and cook for 5 minutes, or until bright green.
  2. Drain and rinse in cold water.
  3. While you're waiting for the beans to cook, whip up a batch of the Apple Balsamic Vinaigrette: combine all ingredients (onions through oil) in a bowl or jar with a lid and whisk or shake to combine.
  4. Combine beans, onions and 1/2 cup of the Apple Balsamic Vinaigrette in a large bowl. Toss to combine.
  5. Chill for at least one hour.
  6. Serve cold or at room temperature.

Allergen Information

Nightshade free, dairy free, gluten free, wheat free, corn free, soy free, and egg free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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