This easy green bean salad by Jamie Oliver is fresh, simple, and full of flavor. Crisp green beans, tangy balsamic, and fragrant basil come together with Parmesan for a light yet satisfying side dish. Perfect for summer meals, it’s quick to make and great with grilled meats or on its own. Swap red onion for shallots for a milder taste!
Ingredients Needed
- 680g / 1½ lbs green beans, trimmed and cut into 5-7cm / 2-3 inch pieces
- 2 tbsp kosher salt (for blanching water)
- 80g / ½ cup finely chopped red onion (or shallots)
- 2 tbsp balsamic vinegar
- 4 tbsp extra virgin olive oil
- 30g / ¾ cup fresh basil leaves, chopped
- 45g / ¾ cup freshly grated Parmesan cheese
- Freshly ground black pepper, to taste
How To Make Green Bean Salad
- Soak the onions: Place chopped onions in a bowl of water to mellow their sharpness. Let them sit while preparing the salad.
- Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and blanch for about 2 minutes until just tender but still crisp.
- Shock in ice water: Transfer beans immediately to a bowl of ice water to stop cooking. Drain along with the onions.
- Toss the salad: In a large bowl, mix green beans, drained onions, and basil. Drizzle with olive oil, then toss. Add balsamic vinegar and Parmesan, tossing again.
- Season & chill: Add salt and freshly ground black pepper to taste. Chill until ready to serve.
Recipe Tips
- Blanch quickly for the best texture: Boil the green beans for only 2 minutes to keep them crisp. Overcooking will make them soft and mushy.
- Use ice water to stop cooking: Immediately transfer the beans to ice-cold water to lock in their bright green color and prevent further cooking.
- Soak onions for a milder taste: Red onions can be strong, so soaking them in water for 10 minutes helps remove the sharpness.
- Toss with oil first, then vinegar: Coating the beans in olive oil first helps the balsamic vinegar spread evenly instead of soaking in one spot.
- Chill for at least 30 minutes: Letting the salad rest in the fridge helps the flavors blend, making it taste even better when served.
How To Store Leftovers?
Let the green bean salad cool to room temperature. Store it in an airtight container in the fridge for up to 3 days. Toss before serving to refresh the flavors.
Nutrition Facts
Serving Size: 1 cup (149g)
- Calories: 164
- Total Fat: 11g
- Saturated Fat: 2g
- Total Carbohydrate: 13g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 5g
Try More Jamie Oliver Recipes:
- Jamie Oliver Greek Salad Recipe – 15 Minute Meals
- Jamie Oliver Grilled Vegetable Salad
- Jamie Oliver Greek Salad
- Jamie Oliver Smoked Fish Salad
Jamie Oliver Green Bean Salad
Description
This easy green bean salad by Jamie Oliver is fresh, simple, and full of flavor. Crisp green beans, tangy balsamic, and fragrant basil come together with Parmesan for a light yet satisfying side dish. Perfect for summer meals, it’s quick to make and great with grilled meats or on its own. Swap red onion for shallots for a milder taste!
Ingredients
Instructions
- Soak the onions: Place chopped onions in a bowl of water to mellow their sharpness. Let them sit while preparing the salad.
- Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and blanch for about 2 minutes until just tender but still crisp.
- Shock in ice water: Transfer beans immediately to a bowl of ice water to stop cooking. Drain along with the onions.
- Toss the salad: In a large bowl, mix green beans, drained onions, and basil. Drizzle with olive oil, then toss. Add balsamic vinegar and Parmesan, tossing again.
- Season & chill: Add salt and freshly ground black pepper to taste. Chill until ready to serve.
Notes
- Blanch quickly for the best texture: Boil the green beans for only 2 minutes to keep them crisp. Overcooking will make them soft and mushy.
- Use ice water to stop cooking: Immediately transfer the beans to ice-cold water to lock in their bright green color and prevent further cooking.
- Soak onions for a milder taste: Red onions can be strong, so soaking them in water for 10 minutes helps remove the sharpness.
- Toss with oil first, then vinegar: Coating the beans in olive oil first helps the balsamic vinegar spread evenly instead of soaking in one spot.
- Chill for at least 30 minutes: Letting the salad rest in the fridge helps the flavors blend, making it taste even better when served.