This fresh, herby green bean salad recipe is just what you need! Light, vibrant, and bursting with flavour, it’s the perfect side dish for summer meals, barbecues, or a quick weekday lunch.
Green beans are one of those vegetables that never go to waste in my kitchen. I always have a variety stocked in my fridge and freezer because they’re just so versatile! Whether tossed into stir-fries, added to hearty stews, or served as a simple side, they can easily elevate any meal. And this herby green bean salad is no exception.
If you’ve ever felt like your greens needed a bit of a flavour boost, this recipe does just that. Blanched fine green beans, edamame, broad beans and peas are tossed with a vibrant mix of fresh herbs and a zesty lemon dressing. This dish is light, nutrient-packed, and ideal for everything from summer barbecues to quick weekday lunches.
Why You’ll Love This Easy Green Beans Salad
This herby green bean salad is a simple yet delicious way to enjoy fresh greens. It’s packed with flavour, easy to make, and perfect for a variety of meals. Here’s why it deserves a spot on your table:
- Quick & Easy – Ready in under 15 minutes, making it ideal for busy weeknights or meal prep.
- Fresh & Flavourful – A zesty dressing and fragrant herbs take green beans to the next level.
- Healthy & Diabetes-Friendly – Naturally low in carbs, high in fibre, and full of nutrients.
- Versatile – Serve it warm or cold, pair it with proteins, or enjoy it as a light salad.
This side dish uses a selection of fine green beans, broad beans, edamame and peas, all of which I highly recommend as a fridge and freezer staple. Not only are they pretty inexpensive, but they are also incredibly versatile as an extra veggie boost for your meals.
The Lemon Herb Dressing is also a staple that I add to lots of dishes. It’s amazing drizzled over hot new potatoes or roasted veggies! It really adds a lovely tang and freshness to your dishes
Ingredients You’ll Need
This simple salad is made with a mix of fresh, nutritious greens and a zesty homemade dressing. Here’s what you’ll need:
For the Salad
- Fresh Fine Beans – A rich source of vitamins and minerals, incredibly versatile, and budget-friendly.
- Frozen Peas – Naturally sweet and packed with vitamin A, plus they contain almost every essential vitamin and mineral along with a good amount of fibre.
- Frozen Broad Beans – Frozen broad beans are a convenient and nutritious option, packed with protein, fibre, and essential vitamins while retaining their fresh flavour and texture.
- Frozen Edamame – These young soybeans are still considered a vegetable. They’re high in protein and rich in key vitamins and minerals, especially vitamin K and folate. Available shelled or unshelled in most UK supermarkets.
For the Dressing
This salad is best enjoyed with my Lemon Herb Dressing, which brings out the flavours of the greens beautifully. Here’s what you’ll need and the herbs I choose to compliment the green beans:
- Extra Virgin Olive Oil – I like to use a good-quality Greek or Italian olive oil for the best flavour.
- Cider Vinegar – A cupboard staple that adds a gentle acidity to balance the dressing.
- Lemon Juice – For an extra tangy, fresh kick.
- Parsley – Adds a clean, peppery taste.
- Mint – A lovely but subtle coolness that enhances the dressing.
Step-by-Step: How to Make Herby Green Bean Salad
This salad comes together quickly with just a few simple steps:
Step 1: Blanch the Greens – Bring a large pan of water to a boil. Add the frozen broad beans first. Once the water returns to a boil, add the peas and edamame. When it boils again, add the green beans and cook for 1-2 minutes, depending on the thickness of the fine beans.
Step 2: Make the Dressing – While the beans are cooking, whisk together all the dressing ingredients in a large bowl and season well. You should end up with a thick, deliciously green sauce for the veggies to soak up.
Step 3: Drain the Beans – As soon as they finish cooking, drain them immediately.
Step 4: Serve Warm or Cold
For a cold salad, run the beans under cold water to cool, then add them to the dressing and mix. Once fully cooled, serve on a bed of mixed salad leaves.
For a warm salad, toss the drained beans straight into the dressing, mix well, and serve.
Expert Tips for the Best Green Bean Salad
- Keep Green Beans Vibrant and Crisp – The key to perfectly cooked green beans is blanching. Lightly boiling them for 1-2 minutes, then immediately draining and rinsing them under cold water (or plunging them into an ice bath) helps retain their bright colour and crisp texture.
- The Best Way to Cook Green Beans for Salad – For the best texture, avoid overcooking. Green beans should be tender but still slightly crisp. A quick blanch, as mentioned above, ensures they stay fresh and delicious without becoming mushy.
- Storing Leftovers – This salad is fridge-friendly and great for meal prep! Store it in an airtight container for up to 3 days. If you’re making it ahead, consider adding the dressing just before serving to keep the beans at their best.
Diabetes Note
This herby green bean salad is a great choice for diabetes management, as it’s low in carbs and high in fibre, helping to prevent blood sugar spikes. The edamame adds protein to keep you full longer, while the extra virgin olive oil provides healthy fats that can improve insulin sensitivity.
Made with whole, natural ingredients, this salad is a diabetes-friendly option that pairs perfectly with lean proteins for a balanced, blood sugar-stabilising meal.
If you want to make it even more filling, you could add some cooked lentils or legumes like chickpeas or butter beans
Did you try this recipe?
I’d love to hear how it went! Leave a star rating or a quick comment below. Your feedback means the world and helps others find the recipe too.
More delicious Low Carb Salads to try:
Warm Quinoa Roasted Vegetable Salad
Easy Herby Green Bean Salad
A fresh green bean salad with a herby lemon dressing. It’s light, nutrient-packed, low-carb and can be served hot or cold
4
servings10
minutes5
minutes15
minutesIngredients
200 g 2 cup fine green beans
350 g 2 cup frozen broad beans
250 g 2 cup frozen peas
250 g 1 2/3 cup frozen edamame beans
- Dressing
3 tbsp 3 tbsp parsley, ripped or chopped
2 tbsp 2 tbsp mint, chopped
4 tbsp 4 tbsp extra virgin olive oil
1 tbsp 1 tbsp cider vinegar
1/2 1/2 lemon, squeezed
Directions
- Bring a large pan of water to a boil. Add the frozen broad beans first. Once the water returns to a boil, add the peas and edamame. When it boils again, add the green beans and cook for 1-2 minutes, depending on the thickness of the fine beans.
- While the beans are cooking, whisk together all the dressing ingredients in a large bowl and season well. You should end up with a thick, deliciously green sauce for the veggies to soak up.
- As soon as the beans finish cooking, drain them immediately.
- For a cold salad, run the beans under cold water to cool, then add them to the dressing and mix. Once fully cooled, serve on a bed of mixed salad leaves.
For a warm salad, toss the drained beans straight into the dressing, mix well, and serve
Tips and Notes
- Keep an eye on your cooking times for the beans so you don’t over cook them
- Diabetes note -This herby green bean salad is a great choice for diabetes management, as it’s low carb and high in fibre, helping to prevent blood sugar spikes.
- The nutritional information provided is based on the ingredients I use and should be used as a guideline only. The carbohydrate content may vary depending on the specific brands and measurements you use. If you are counting carbs for insulin dosing, always calculate the amount based on your own ingredients and portion sizes to ensure accuracy.
Nutrition Facts
- Calories: 339kcal
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 11g
- Protein: 18g
FAQs: Answering Your Green Bean Salad Questions
Can I use frozen green beans instead of fresh?
Yes! Frozen green beans work well in this recipe. Just blanch them for 1-2 minutes in boiling water, then drain and cool as needed. They may be slightly softer than fresh but will still absorb the dressing beautifully.
How long does this salad keep in the fridge?
This salad stays fresh for up to 3 days in an airtight container in the fridge. For the best texture, store the dressing separately and mix it in just before serving.
What are the best herbs to use in a green bean salad?
Fresh parsley and mint work wonderfully, adding a bright, fresh flavour. You can also experiment with basil, chives, oregano or dill for a different twist.
Have more questions? Let me know in the comments below! 😊
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