This green bean salad is bursting with flavor!!! Fresh green beans blanched until just crisp are combined with sauteed crimini mushrooms and cherry tomatoes. The warm salad is topped with black olives and crumbled feta, and then drizzled with an amazing balsamic glaze. An easy side dish to bring to your next gathering!
This recipe for green bean salad is one of my go to sides because it incorporates some of my favorite flavor combinations and it’s super simple. I’m all about super simple especially in the summer!
I love homemade balsamic vinaigrette dressing for cold salads. Since this salad is served warm, I’ve decided that a balsamic glaze drizzled over the top is the perfect finishing touch. Some balsamic glaze recipes call for refined sugar but I use a little honey instead. If you’re looking for a healthy way to jazz up your green beans, this recipe will not disappoint!
Fresh Green Bean Salad With Balsamic Glaze
This green bean salad is bursting with flavor and the perfect side dish to bring to your next gathering!
- 1 lb fresh green beans
- 2 tbsp olive oil
- 8 oz crimini mushrooms, sliced
- 1 cup cherry tomatoes
- 2 tbsp black olives
- crumbled feta
- salt and pepper to taste
- For The Glaze
- 1/2 cup balsamic vinegar
- 1 tbsp honey
Cook the green beans in boiling water until tender crisp, 3-4 minutes. Drain and set a side. Heat a pan with olive oil, add mushrooms and cook for 5 minutes, stir in tomatoes and cook for an additional 5 minutes. Add the green beans and salt and pepper to taste. Cook for 2 minutes. Remove from heat and transfer to serving dish.
Add olives and crumbled feta. Drizzle balsamic glaze over the top.
Cook balsamic vinegar and honey in a small pot over medium heat until it boils. Stir and continue to cook until it is reduced by half and becomes thick and syrupy, about 5 minutes.
We recommend using organic ingredients when possible.