There’s something deeply nostalgic about a proper bean salad. It reminds me of late August picnics where everything’s just a bit overgrown — the herbs wild, the tomatoes overripe, and the green beans snappy and perfect. This one’s not your nan’s soggy buffet version though. It’s got zingy balsamic, a sharp pop from red onion, piles of fresh basil, and that magical hit of Parmesan that melts just a little from the heat of the beans. Warm salad, cold wine, and a decent bit of bread on the side? Sorted.
I’ve made this salad on Tuesday nights when I couldn’t face a full cook, and on Sunday afternoons when friends pop by and I panic about having nothing “nice” in. It always comes through. There’s something about that soft basil and still-warm green bean combo that just tastes more thoughtful than it really is. Total fake-it-till-you-make-it magic.
Why You’ll Love It
- It’s fast. Like, dinner-in-30 fast.
- Basil + balsamic = peak summer energy
- You can serve it warm or chilled — it’s flexible like that
- Leftovers make the best lunch (add a boiled egg if you’re fancy)
- One pot and one bowl — not a dish-fest
- You’ll feel like you’re eating in Provence (but with less washing up)
Ingredients
- 1½ lbs green beans, trimmed and cut into 2–3 inch pieces
- Kosher salt
- ½ cup finely chopped red onion (or shallots)
- 2 tbsp balsamic vinegar
- 4 tbsp extra virgin olive oil
- ¾ cup fresh basil leaves, chopped
- ¾ cup freshly grated Parmesan (about 1½ oz)
- Freshly ground black pepper
How to Make It
Soften the onion’s bite:
Pop the chopped onion into a small bowl of cold water and let it sit while everything else comes together. It tames the sharpness and makes the salad taste a bit more mellow and grown up.
Get the beans just right:
Bring a big pot of water to a full, bubbling boil. Salt it generously — it should taste like the sea. Blanch the green beans for 2 minutes until just tender but still bright green and snappy.
Shock them to stop the cooking:
Scoop the beans out with a slotted spoon and straight into a big bowl of ice water. This stops them going mushy. Let them sit for a couple minutes, then drain them well.
Drain the onion too:
By now your onions should be softer and slightly sweeter. Drain them and give them a quick shake to get rid of excess water.
Assemble the magic:
In a big bowl, combine the beans, onion, and basil. Drizzle over the olive oil, toss everything gently, then add the balsamic and toss again. Don’t rush — give it time to coat evenly.
Cheese it up:
Sprinkle over the Parmesan. You can stir it through or leave it on top in a kind of cheesy snowdrift. Either way, it’s lush.
Season and taste:
Finish with black pepper and a pinch of salt if needed. Taste and adjust — maybe a touch more balsamic? A splash more oil? You decide.
Common Mistakes and How to Dodge Them
Why are my beans dull and limp?
You probably overcooked them or skipped the ice bath. Blanch fast, chill quick — it’s the only way.
Can I skip soaking the onion?
You can, but it’s so much nicer if you do. It’s one of those small steps that makes a big difference.
My salad feels dry — what happened?
You might’ve skimped on the oil or not tossed enough. Be generous and mix well.
Cheese melted too much?
That’s not a mistake — that’s flavour. But if you want it fresher, wait until the beans are fully cool before adding it.
Storage and Reheating
This salad keeps well for a day or two in the fridge — just pop it in a sealed container. The flavours settle in, and it’s lovely cold the next day.
Don’t freeze. Fresh basil and cheese go a bit tragic in the freezer.
No reheating needed — just bring it back to room temp or enjoy cold.
Frequently Asked Questions
Can I use frozen green beans?
Yes, just don’t overcook them. Frozen beans go soft fast.
Is it still good without Parmesan?
Absolutely — try feta or even toasted nuts instead.
What if I don’t like basil?
Swap for flat-leaf parsley, mint, or chives — or skip the herbs entirely.
Is this good for a picnic?
Totally! Just keep it chilled and add the cheese last-minute for max impact.
Nutrition Facts (Per Serving)
- Calories: 164
- Fat: 11g
- Carbs: 13g
- Protein: 5g
- Sodium: 220mg
- Sugar: 4g
Jamie Oliver French Bean Salad
Description
A bright, basil-packed green bean salad tossed with balsamic, red onion, and freshly grated Parmesan — quick, flavourful, and picnic-perfect.
Ingredients
Instructions
- Soak red onion in cold water to mellow.
- Blanch green beans for 2 mins in salted boiling water.
- Transfer beans to ice bath, drain well.
- Drain onions and mix with beans and basil.
- Toss with oil, then vinegar, then Parmesan.
- Season, taste, and chill until ready to serve.
Notes
- Use fresh green beans for best texture and snap.
- Soaking onions tones down harshness — highly recommended.
- Add Parmesan after beans cool if you prefer a chunkier texture.
- Store leftovers in the fridge for up to 2 days.