Recipe courtesy of Elsa Scuderi and Rachael Ray

"Eat Your Vegetables!": Green Bean Salad with Red Onion and Tomato

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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 servings
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1 pound fresh green beans, washed and trimmed

1/4 red onion, sliced thin

1/4 European cucumber, cut into thin sticks resembling shape and size of green beans

1/2 pint grape tomatoes, halved

Extra-virgin olive oil, for drizzling

1/2 lemon, juiced

Coarse salt and pepper


  1. Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.
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