Go Back Email Link
+ servings
Print Recipe
4.89 from 9 votes

Green Bean Salad

This green bean salad is loaded with fresh vegetables, tofu feta cheese, topped with caramelized shallots, and toasted slivered almonds, dressed in an oil-free lemon basil dressing.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 267kcal


  • 1 pound green beans trimmed
  • 1 pound baby potatoes boiled and cut in halves
  • 1 pint grape tomatoes cut in halves

Balsamic Shallots

  • 1 shallot sliced thin
  • 1 clove garlic
  • 1 Tablespoon balsamic vinegar

Garlic toasted slivered almonds

  • ½ cup slivered blanched almonds
  • 2 cloves garlic minced
  • 2 teaspoons garlic powder

Tofu Feta Cheese (optional)

Lemon Basil Dressing


Blanching the Green Neans

  • Clean and trim green beans.
  • Fill a pot with water and 1 teaspoon salt.
  • Bring water to a boil and add green beans.
  • Cook 3 minutes, and drain green beans immediately in a colander.
  • Then, immediately transfer to an ice bath to stop the beans from cooking.
  • When green beans are cool, transfer them to a towel or paper towels to dry completely.
  • Set aside.

Cooking the Potatoes

  • Fill a pot with cold water and 1 teaspoon of salt.
  • Cut the by potatoes in half in equal sizes and bring water to a boil.
  • Reduce heat to low and cook for 15 minutes or until potatoes are cooked (can be pierced with a fork).
  • Because potatoes are different sizes, time may vary.
  • Drain potatoes and run cold water on them until they are cool
  • Cooking the shallots
  • Cut the shallot into thin slices.
  • Mince garlic.
  • Cook shallots and garlic on medium-low in a dry non-stick pan.
  • Add a little vegetable broth or water if it begins to stick.
  • Stir continuously so as not to burn
  • Add balsamic vinegar and stir until all moisture is absorbed.
  • Remove from heat.
  • Place the shallots in a dish in the refrigerator until assembling the salad.
  • Toast the slivered almonds (optional) in a dry skillet.
  • Add minced garlic and slivered blanched almonds to a dry non-stick pan on medium-low heat.
  • Add garlic powder.
  • Stir continuously and do not leave unattended. The nuts toast quickly, and need to be watched to not burn them. Allow them to cook for 30 seconds, then toss them around or stir.
  • When all toasted, remove them from the stove and allow them to cool completely.

Tofu Feta Cheese (optional)

  • Prepare the tofu feta cheese according to the recipe on this link, or omit it.

Lemon Basil Dressing

  • Prepare the lemon basil dressing, or chooseyour favorite dressing.
  • For a nut-free option, substitute almonds with silken tofu or white beans.
  • Garnish with fresh basil and capers (optional)


  • For a nut-free option, substitute silken tofu or white beans in the dressing.
  • Green bean salad is a gluten-free salad.
  • Make the dressing ahead of time and chill so it thickens. 
  • Fresh basil is best, but if substituting dried basil, use half the amount because dried herbs have a much stronger flavor profile. 
  • For additional lemon flavor, add a teaspoon of lemon zest. 
  • Add additional fresh basil into the salad for extra flavor. 
  • Try roasted potatoes instead of boiling them. 
  • For a shortcut, blanch the green beans in the microwave. Wash and cut the ends off of one pound of green beans. Add one cup of water and cover with plastic wrap. Set power on high and microwave for two to three minutes before stirring and microwaving for another two to three minutes. Drain and immediately dunk the green beans in ice water.


Serving: 6g | Calories: 267kcal | Carbohydrates: 33g | Protein: 7g | Fat: 2g | Polyunsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 398mg | Potassium: 775mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1188IU | Vitamin C: 36mg | Calcium: 88mg | Iron: 2mg