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marinated green bean salad
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Italian Marinated Green Bean Salad

Cold green bean salad with Italian dressing.
Course Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 419kcal

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:

Instructions

  • Bring a pot of salted water or a large skillet with an inch of 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. If you are using a skillet, cover it after you add the green beans and reduce heat to medium. When the green beans are finished cooking, drain them in a colander in the sink. Rinse with cold water to stop the cooking process.
  • While the green beans are cooking, thinly slice the red onion and drain the chickpeas. In a small bowl or measuring cup, 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. If the green beans are wet from being rinsed, I recommend patting them dry before you add them to the bowl so that they absorb more of the dressing.
  • Serve right away, or transfer the salad to an airtight container in the fridge to serve later. I prefer to let the flavors marinate for a while in the fridge. 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