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Colorful salad bursting with fresh flavors

Vegetarian Purple Green Bean Salad

A vibrant, fresh, and nutrient-packed salad featuring crisp purple green beans, cherry tomatoes, and a zesty lemon dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Course Salad
Cuisine American
Servings 4
Calories 150 kcal

Equipment

  • Large pot (for blanching beans)
  • Mixing bowls
  • Strainer or colander
  • Knife and cutting board
  • Small whisk (for dressing)
  • Salad tongs or spoon

Ingredients
  

Salad:

  • 1 purple green beans, trimmed
  • 1 cherry tomatoes, halved
  • ½ small red onion, thinly sliced
  • ¼ cup feta cheese, crumbled (optional)
  • ¼ toasted almonds or walnuts
  • 2 tbsp fresh parsley, chopped

Dressing:

  • 3 tbsp olive oil
  • 1 tbsp lemon juice (freshly squeezed)
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup (for a vegan option)
  • 1 clove garlic, minced
  • ½ tsp salt
  • ½ tsp black pepper

Instructions
 

  • Blanch the Beans
    Fresh green beans gently submerged in simmering water
  • Prepare the Salad
    Diced red onion and other vegetables combine in a bowl
  • Make the Dressing
    Vibrant medley of colorful vegetables
  • Assemble and Serve
    Vibrant spring salad bursting with fresh green beans

Video

Notes

Cooking Tips

✔️ Purple beans turn green when cooked. Light steaming instead of blanching can help preserve some color.
✔️ Add chickpeas or quinoa for extra protein.
✔️ Store in the fridge for up to 2 days—just toss before serving.
Keyword Healthy Salad, Quick Recipes, Summer Dish, Vegetarian