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    Home » Recipes » Green Beans

    Italian Marinated Green Bean Salad

    Published: May 16, 2019 / Modified: Aug 11, 2020 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 14 Comments

    • 125
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    marinated green bean salad
    images of green bean salad separated by a green text box with recipe title
    image of green bean salad with a green text box on top with recipe title

    A refreshing marinated green bean salad with red onions, chickpeas, and homemade Italian dressing, this vegan side dish is loaded with nutrition and great for summer potlucks and cookouts. It’s ready in just 15 minutes!

    marinated green bean salad in a serving bowl with utensils on a counter

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    As I write this post, the windows are open and the sun is pouring into my office. Summer, I see you!

    And what’s better than a refreshing, veggie-loaded dish like this cold green bean salad on a hot day?! Nothing, I tell you. Nothing. Well, maybe a glass of white wine to go with it. But I digress…

    The inspiration for this Italian Marinated Green Bean Salad was the upcoming Memorial Day weekend, a.k.a. the start of cookout season.

    This year, we’ll be traveling over Memorial Day to visit my family in Colorado, so we won’t be making this salad. But believe me, this recipe will be on repeat all summer long in the Streit house!

    side view of italian marinated green bean salad in a serving bowl

    Turns out that crunchy green beans, thinly sliced red onion, chickpeas, and a flavorful Italian dressing is a pretty amazing combination.

    And the best part? Green bean salad is a great make-ahead dish for you to keep in the fridge and grab on your way out to a BBQ.

    olive oil, chickpeas, red wine vinegar, spices, red onion, and green beans on a counter

    How to Make Marinated Green Bean Salad

    Here’s my biggest tip for making the perfect green bean salad: don’t cook the green beans too long! You want them to be equal parts soft and crunchy.

    To accomplish this, bring a pot of salted water to a boil, and drop the green beans in to cook for JUST 2-3 minutes. Remove from heat immediately, drain them in the sink in a colander, and rinse with cold water ASAP.

    Although I haven’t done it, I think you could also use canned green beans if you’re in a pinch. But, I personally prefer fresh green beans over canned.

    While the green beans are cooking, thinly slice ½ of a red onion and drain a can of chickpeas. Whisk together olive oil, red wine vinegar, and dried oregano, parsley, garlic powder, rosemary, and basil.

    ingredients mixed together in a large bowl with a wooden spoon on a counter

    Put everything together in a bowl, and mix it up. Done. Serve right away, or store it in the fridge for a while (even a whole day) before you serve it…so it’s nice and marinated and cold! Yum.

    You can serve green bean salad with burgers, fish, chicken, you name it. Slice up some fruit, and you’ve got yourself a delicious summer meal. This salad also makes a good vegan main dish!

    marinated green bean salad in a serving bowl on a napkin next to extra dressing

    More Potluck Dishes

    • Quinoa Arugula Salad with Pineapple
    • Vegan Potato Salad Recipe with Fresh Dill
    • Red, White, and Blue Beet Slaw
    • Sugar Snap Pea Quinoa Salad

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    marinated green bean salad

    Italian Marinated Green Bean Salad

    Cold green bean salad with Italian dressing.
    5 from 21 votes
    Print Pin Rate Save Saved!
    Prep Time: 10 mins
    Cook Time: 5 mins
    Total Time: 15 mins
    Servings: 4 people
    Calories: 419kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 1 pound green beans - trimmed and long ones sliced in half, about 3 cups
    • ½ red onion - thinly sliced into half-moons
    • 1 15.5 oz can chickpeas - drained and rinsed

    For the dressing:

    • ½ cup olive oil
    • ¼ cup red wine vinegar
    • ½ teaspoon dried oregano
    • ½ teaspoon dried parsley
    • ½ teaspoon garlic powder
    • ½ teaspoon dried rosemary
    • ½ teaspoon dried basil
    • ¼ teaspoon sea salt
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    Instructions

    • Bring a pot of salted water to a boil. Trim the green beans, and slice any long ones in half, then drop them into the boiling water for just 2-3 minutes. Remove the pot from heat and drain the green beans in a colander in the sink. Rinse with cold water.
    • While the green beans are cooking, thinly slice the red onion and drain the chickpeas. Whisk together the olive oil, red wine vinegar, oregano, parsley, garlic powder, rosemary, basil, and salt.
    • Combine the green beans, red onion, chickpeas, and dressing in a large bowl. Mix until well combined.
    • Serve right away, or transfer the salad to an airtight container in the fridge to serve later. Enjoy!

    Notes

    I prefer to serve this salad after it’s been in the fridge for a while, so that it marinates in the dressing and gets cold. But it can be served immediately. This will last in the fridge for up to 5 days.

    Nutrition

    Calories: 419kcal | Carbohydrates: 32g | Protein: 10g | Fat: 29g | Saturated Fat: 4g | Sodium: 161mg | Potassium: 498mg | Fiber: 10g | Sugar: 8g | Vitamin A: 805IU | Vitamin C: 16mg | Calcium: 85mg | Iron: 4mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Have a great weekend! – Lizzie

    More Green Bean Recipes

    • Blackened Green Beans and Grits
    • Coconut Green Bean Curry Recipe
    • Herb and Garlic Butter Green Beans
    • Green Beans and Corn with Cider Vinegar and Herbs
    • 125

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    1. Colleen

      January 09, 2023 at 11:21 am

      5 stars
      My husband and I love this recipe, we eat them as an afternoon snack, grandkids love them too! I also added fresh garlic.

      Reply
      • Lizzie Streit, MS, RDN

        January 09, 2023 at 11:24 am

        Hi Colleen, that’s so great to hear! I’m thrilled that all of you enjoyed this recipe! Thanks for leaving a review.

        Reply
    2. Louida

      September 19, 2022 at 4:25 am

      Are those calories per serving or for the entire recipe?

      Reply
      • Lizzie Streit, MS, RDN

        September 19, 2022 at 11:28 am

        Calories per serving, which is about 1/4 of the recipe

        Reply
    3. Lisa

      August 01, 2022 at 8:07 pm

      This is so delicious!

      Reply
      • Lizzie Streit, MS, RDN

        August 02, 2022 at 8:54 am

        Yay, I’m so glad you enjoyed it, Lisa!

        Reply
    4. Trish

      August 16, 2020 at 12:11 pm

      Just made this it’s excellent I added some fresh garlic doesn’t get any better.

      Reply
      • Lizzie Streit, MS, RDN

        August 16, 2020 at 1:22 pm

        That’s great to hear! I’m so glad that you enjoyed the recipe, and the addition of fresh garlic sounds delicious!

        Reply
    5. Teri Richter

      May 03, 2020 at 6:01 am

      5 stars
      This salad was outstanding. I added a little balsamic glaze to it for some sweetness. I don’t like oregano so left that out.

      Reply
      • Lizzie Streit, MS, RDN

        May 04, 2020 at 10:17 am

        Hi Teri, that’s great! I’m so glad that you enjoyed it, and I bet the balsamic glaze was a delicious addition! Thanks for rating the recipe and letting me know.

        Reply
    6. Heidy

      April 02, 2020 at 8:15 pm

      This salad looks delish, can I serve it as a side dish for a mushroom risotto ?

      Reply
      • Lizzie Streit, MS, RDN

        April 03, 2020 at 9:51 am

        Hi Heidy, yes, that sounds like a great combination!

        Reply
        • Abby Gabby

          July 08, 2022 at 6:05 pm

          Made this tonight as a side for leftover londen broil. I sub balsamic vinaigrette and the dish was delicious. I’ll definitely make this again. Dressing was more than enough. I’ll be adding feta cheese tomorrow after letting it rest over night. Maybe cherry tomatoes…thanks for sharing.

        • Lizzie Streit, MS, RDN

          July 09, 2022 at 10:50 am

          Yum! I’m so glad that you enjoyed the recipe, Abby. Thanks for leaving a review!

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