Cold Marinated Green Bean Salad

I first had this cold green bean salad in Berlin, Germany. The fresh dill and onion in the vinaigrette really brightens it. I have found that this dish goes really well with potatoes.

Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 25 mins
4 servings


  • 1 pound fresh green beans, trimmed

  • ¼ cup chopped fresh dill

  • 2 tablespoons minced red onion

  • 2 tablespoons white wine vinegar

  • 1 teaspoon Dijon mustard

  • ½ teaspoon salt, or more to taste

  • ¼ teaspoon freshly ground black pepper

  • ¼ cup extra-virgin olive oil


  1. Bring a pot of salted water to a boil. Add green beans and cook until crisp tender, about 7 minutes. Drain and rinse with cold water (or submerge in a bowl of ice water) to stop the cooking process. Transfer to a bowl.

  2. While the beans are cooling, combine dill, onion, vinegar, Dijon mustard, salt, and pepper in a medium bowl. Slowly add oil, whisking to combine. Let stand for 10 minutes.

  3. Pour dressing over the green beans, tossing gently to coat. Marinate in the refrigerator for at least 2 hours or up to 3 days before serving.

Nutrition Facts (per serving)

166 Calories
14g Fat
9g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 166
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Sodium 331mg 14%
Total Carbohydrate 9g 3%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 2g
Vitamin C 21mg 103%
Calcium 48mg 4%
Iron 1mg 8%
Potassium 260mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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