French Green Bean Salad recipe (2024)

Dinner, Lunch, Recipes, Sides · August 9, 2023

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This french Green Bean Salad recipe is one of my favorite way to enjoy fresh green beans and this dressing is lick the plate good! The flavors are just magic in this and I hope you enjoy it! Remember to save so you can come back later!

Each year our green bean crop explodes in the summer. Sometimes it comes on so fast that I feel woefully unprepared and it is impossible to pick them all. I always make sure the kids come help me so we can maximize the harvest and then we also sell them in the farm stand when we have an overflow. But this year, I made this French Green Bean Salad recipe and I will never be unprepared again because I CANNOT get enough of this salad.

Cooking fresh green beans

Cooking with fresh green beans is so easy because they really only need to be boiled for 2-3 minutes to be ready. The short cooking time gives you the beautiful, bright green color and a nice crunch. For my French Green Bean salad recipe I cook these in the same pot as the potatoes to save time, water and pots. The potatoes cook for 10-12 minutes and then the green beans get added to the salted water for another 2 or so.

I’ve ever found a short cut for making a single serving of fresh green beans. I just pop them in a bowl with water and put them in the microwave for 5 minutes. It’s perfect when I want to make this salad for lunch sans potatoes.

My French Green Bean Salad recipe

This easy salad takes less than 30 minutes to pull together. It includes red potatoes sliced to about 1/2 inch thick, 1 lb. of fresh green beans, 1/2 a large red onion, a 1/3 cup of sliced olives, fresh parsley and the most delicious dressing I’ve ever eaten in my entire life. More on that in a minute.

What I love about my French Green Bean Salad recipe is that it is so simple. Not only can you make it in 30 minutes but it also works as a light dinner or an easy lunch. It’s perfect for people who don’t want to spend a lot of time in the kitchen (especially in the summer) but want something that is simple and restaurant quality.

The Dijon vinaigrette

Okay so this dressing on my French Green Bean salad is the best dressing I’ve made – EVER. I don’t say that lightly. I’ve honestly been searching for a dressing that I want to have in the fridge as a staple dressing for me and this one is it.

I love a brine-y, vinaigrette-y dressing and this Dijon Vinaigrette checks all the boxes for me. It contains extra virgin olive oil, lemon juice, white wine vinegar, grated garlic (pressed), Dijon mustard, chopped capers, chopped chives, sea salt and fresh ground pepper. I mean, it is truly lick the plate good. In fact, this recipe will make more than enough for the salad so you can save it and enjoy it on other things. I just went through my last helping of it at lunch today and tomorrow I’ll be making it again.

Tips for making my French Green Bean Salad

• Use the highest quality extra virgin olive oil you can find. It always makes the dressing better and the French will approve. 🙂 Additionally, season with sea salt and fresh cracked pepper.
• I recommend making this fresh because it should be served warm or room temperature, but it can be eaten cold. You can store the salad leftovers in the refrigerator, but remove it about 15-20 minutes before eating to allow the dressing to come back to room temperature.
• The green beans for this salad should not be overcooked. Try not to go beyond the 2-3 minute suggestion. You want them them firm and nicely crisp. If you cook them longer they may get flimsy.
• The potatoes in my French Green Bean Salad recipe should be just done. You want to make sure they are still somewhat firm but that you are able to get a fork through them. This is why the cook time is so low. You don’t want them falling apart on you as you toss the salad together.
• In the recipe I’ll mention grating the garlic or pressing the garlic. You do want to grate it very small. (I use a lemon zester. Watch your fingers!) or press it with a garlic press. Mincing it for a dressing does not distribute it as well.
• You can store the dressing in the refrigerator for a week to week and a half. Just remember to remove it about 10 minutes before using it so the olive oil can come back to room temperature. If you don’t allow that time it will still taste fine but the extra virgin olive oil will be chunky. I always make mine in mason jars like these {HERE} and then use these reusable tops {HERE}. I use these for all my dressings, my homemade jams and refrigerator pickles too.

Looking for more light dinners, side dishes or garden fresh recipes?

Try these if you’re looking for more recipes to make as a light dinner or side or love a good recipe from the garden.

• Peach Panzanella Salad with Bacon and Burrata {HERE}
• Italian Sausage Stuffed Zucchini {HERE}
• White Bean Salad with fresh herbs {HERE}
• Parmesan Cabbage Steaks {HERE}
• Italian Roasted Cauliflower Steaks {HERE}
• Grilled Corn Salad with Avocado and Red Pepper {HERE}
• Roasted Green Beans with almonds {HERE}

Thank you so much for visiting today, friends! I hope you love my French Green Bean Salad recipe. You can find a full, printable recipe below with all the ingredients and steps. You can also find me on instagram @sugarmaplefarmhouseand@sugarmaplekitchen. Our YouTube channel is@sugarmaplefarmhouse. Happy eating!