Cold green bean salad with tomatoes and corn is a crisp, colorful summer side ready in 30 minutes. Tender green beans, sweet corn, juicy cherry tomatoes, and salty feta are tossed with a tangy Dijon vinaigrette for fresh flavor in every bite. It's make-ahead friendly, perfect for BBQs, picnics, and cookouts, and pairs beautifully with grilled steak, chicken, or ribs.
Years ago, a friend's idea of cold green bean salad was canned green beans drained and doused with bottled Italian dressing. Let's just say those drab, soggy beans were memorable for all the wrong reasons. When summer vegetables are at their best, fresh green beans deserve better: crisp-tender, colorful, and tossed with a bright homemade vinaigrette.
Recipe
Cold Green Bean Salad Recipe Snapshot
- Colorful and crunchy - Made with crisp green beans, sweet corn, juicy tomatoes, and feta.
- Veggie-packed - A fresh, delicious way to enjoy more summer vegetables.
- Make-ahead friendly - Prep ahead, then dress just before serving.
- Flexible serving - Enjoy chilled or at room temperature.
- Also called - String bean salad or green bean and corn salad.
Since most of us eat green beans year round, try these 12 ways to dress up green beans to keep thing interesting.
Ingredients You'll Need
Salad
- Green beans: For cold green bean salad, I prefer tender haricots verts, but regular green beans work well too. Green beans may also be labeled string beans or snap beans. Choose bright green beans with no spots or shriveling. If they're long, cut them into 2-3 pieces.
- Tomatoes: Use sweet grape or cherry tomatoes. A mix of colors adds beautiful eye appeal.
- Corn kernels: Use fresh corn on the cob, or thawed frozen roasted corn for speed. Grilled corn is a great addition too.
- Onion: Use thin slivers of red onion or shallot rings.
- Feta cheese: Use cubed block feta or crumbled feta to save time. For dairy-free or vegan diners, skip it or serve it on the side.
- Herbs: Optional, but lovely. Mint adds a fresh twist; oregano or parsley work well too.
French Vinaigrette
- Extra virgin olive oil: The base for this easy, tangy vinaigrette.
- Vinegar: Red wine vinegar, apple cider vinegar, white wine vinegar, or lemon juice all work.
- Garlic: Fresh is best. Grate it on a Microplane so it disappears into the dressing.
- Dijon mustard: Adds flavor and helps emulsify the vinaigrette.
Please see the recipe card for measurements and seasoning.
Chef's Tip: How do you make red onions milder for salad? To make red onions milder, slice them and soak in cold water for 10 minutes, then drain and dry before adding to your salad. This reduces their pungent bite. In a hurry, rinse them well under cold water.
For another terrific vegetable medley, try this colorful vegetable mix with zucchini, sweet bell peppers, corn, herbs and garlic.
Cold Green Bean Salad Substitutions and Variations
This cold green bean salad is flexible and easy to adapt with what you have on hand.
- Change the cheese - Swap feta for goat cheese, blue cheese, or Gorgonzola, or mozzarella pearls.
- Flavor the vinaigrette - Use lemon, basil, or rosemary-infused olive oil.
- Go balsamic - Use white balsamic vinegar in the vinaigrette.
- Try another dressing - Use your favorite vinaigrette or my homemade Italian dressing.
- Switch the tomatoes - Use oil-packed sun-dried tomatoes instead of fresh, cut into strips if whole.
How to Make a Cold Green Bean Salad
While a large pot of water comes to a boil, set up a large bowl of ice water. Trim the green beans if needed and make the vinaigrette. Whisk it in a small bowl or shake it in a jar. For a creamier, more emulsified dressing, blend it briefly; the Dijon mustard helps bring it together.
Make-Ahead Tip
Prepare the green beans, corn, tomatoes, onion, feta, and vinaigrette up to 1 day ahead. Store the vinaigrette separately and toss the salad shortly before serving for the freshest texture. The salad can also be dressed a few hours ahead, as the vegetables hold up well.
Serving Suggestions
Serve cold green bean salad at room temperature or chilled, making it ideal for BBQs, picnics, summer cookouts, and tailgating.
Serve it with grilled steak, chicken, ribs, burgers, or fish. For a fresh finish, scatter chopped mint, parsley, or chives over the top before serving. Pass extra vinaigrette at the table if desired.
Use leftover vinaigrette for green salads or as a quick marinade for grilled chicken or shrimp.
How to Store Cold Green Bean Salad
Store cold green bean salad in an airtight container in the refrigerator for 3-4 days. Even when dressed, the hearty vegetables hold up well without getting soggy.
More Summer Veggie Side Dish Recipes
For another complimentary salad, try this Mediterranean potato salad with lemon, capers and herbs.
⭐️Did You Make This Recipe?
If you make this cold green bean salad, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Cold Green Bean Salad with Tomatoes and Corn
Equipment
- Large pot 5-6 quarts
Ingredients
Classic Vinaigrette
- 9 tablespoons extra virgin olive oil ½ cup + 1 tablespoon
- 3 tablespoons red wine vinegar or apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 large garlic clove finely chopped and smeared, or zested
- ½ teaspoon honey optional but tames the tartness
- ⅛ teaspoon sea salt
- ⅛ teaspoon ground black pepper
Green Bean Salad
- 16 ounces baby green beans or regular green beans haricot vert
- 8 ounces sweet grape or cherry tomatoes in mixed colors
- 4-6 ounces feta cheese crumbled or cubes
- 2 ears corn on the cob or 9 ounces of corn kernels, 1 ¾ cups
- ¼ red onion
- Fresh chopped mint, chives or herbs optional garnish
- 4 tablespoons kosher salt for blanching
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Instructions
Cook beans and corn
- Put a big pot of cold water on to boil, adding 1 tablespoon of kosher salt per quart of water for blanching. This seasons the vegetables (and you don't consume all that salt so don't worry.) Ready a large bowl filled with half ice and half cold water to shock the green beans after cooking. This stops the cooking process and keeps the beans bright green.
- While water is coming to a boil, halve the tomatoes and thinly slice the red onion. Add the red onion to a small bowl of cold water and soak for 10-15 minutes. Drain and dry on a paper towel.
- When water is boiling, cook corn first for 3 minutes. Remove the cobs, drain and cool, the slice the kernels off of the cobs. Keep water boiling.Next cook the green beans in the same pot for 5 minutes or until just tender, then remove immediately to the ice water. Drain and dry. If beans are long, cut them in 2-3 pieces.
Make vinaigrette
- Add oil, vinegar, Dijon, honey, garlic, salt and pepper to a jar and shake well ir add to a bowl and whisk until smooth. Garlic tip: Use a microplane zester to get it really fine so you have no bit of raw garlic in your dressing. Alternatively chop fine and smear into a paste with the back of your chef's knife.
- When ready to serve, add the green, tomatoes, corn, onion, and feta to a large bowl. Toss with a few tablespoons of the vinaigrette. Add nuts and herbs is using. Pass extra dressing at the table.
Notes
- Swap sun dried tomatoes for fresh
- Use a Balsamic vinaigrette or Balsamic glaze
- Add nuts: walnuts, almonds, pine nuts
Nutrition
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Justin says
I made this recipe to a T the first time (omitting the optional garnish) and it was wonderful!
I made it a second time for family that doesn't like feta (or blue or any "funky" cheeses ☹️), so I subbed fresh mozzarella and it was very good too, but I honestly prefer your version with the feta more. It just adds that extra salty/tangy flavor that punches it up in all the right ways.
It's my go-to side for lasagna now.
Thanks a lot for this recipe. There's a lot of room to play in this one.
Sally Cameron says
Thanks for reporting back Justin, love to hear what you did and yes, room to play and adapt!
Valerie S says
So yummy!!! I'm making a double batch for our cookout Sunday!
Sally Cameron says
Yaya, love to hear that Valerie. It's perfect for a cookout, great choice and thanks for commenting.
Wendy says
I really enjoyed this salad and will definitely make it again. I didn’t have red onion so
I used chopped shallots …delicious! As suggested, I added some finely chopped walnuts at the end for a little crunch. Bright colourful side dish…will be serving this for company at our next bbq…I love dishes that can be prepped ahead of time !
Sally Cameron says
Love to hear that you enjoyed it and will be serving it for guests! Thanks for your comment Wendy. Much appreciated!
catherine ebeling says
Your green bean salad picture is beautiful! I am putting together a recipe book and cannot find another stock photo of green bean salad. Would you let me use yours--with full credit of course!
Thank you!
Ang says
I just posted a green bean salad a couple days ago. Your's looks so flavorful. Feta and tomatoes.....Yum!!!
Rivki Locker (Ordinary Blogger) says
Wow. Love the mint in the dressing - great combo with the feta. And that corn is SO pretty!
Marla says
Hey there Sally....we all have grilling on the brain. Beautiful recipe 🙂
Aimee @ Simple Bites says
Beautiful colors in this salad, Sally! I'm loving the flavor profile, too. Can't wait for corn to be in season around here; we love grilling it.