Vegan Spanish Green Bean Salad Recipe

Green beans: Fresh and crisp, these are the main ingredient providing a crunchy texture.

Cherry tomatoes: Juicy and sweet, they add a burst of flavor and color.

Red onion: Thinly sliced for a mild, tangy bite that complements the other ingredients.

Olive oil: Used in the dressing, it adds richness and helps meld the flavors together.

Red wine vinegar: Provides a tangy acidity that brightens the salad.

Garlic: Minced for a subtle, aromatic flavor in the dressing.

Salt: Enhances the overall taste of the salad.

Black pepper: Adds a hint of spice and depth to the dressing.

To ensure your green beans maintain their vibrant color and crisp texture, immediately plunge them into an ice bath after boiling. This process, known as blanching, halts the cooking process and helps preserve their bright green hue.

• green beans - Substitute with asparagus: Asparagus has a similar texture and can be cooked to the same tenderness as green beans.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a good alternative.

• red onion - Substitute with shallots: Shallots offer a milder flavor and can be used similarly in salads.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a comparable tangy flavor.

• garlic - Substitute with shallot: Shallots can provide a milder, slightly sweet flavor similar to garlic when minced.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use less to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat and can be used in the same quantity.

• To store the green bean salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad can be kept for up to 3 days, retaining its crisp texture and vibrant flavors.
• If you plan to make the salad ahead of time, consider storing the dressing separately. This prevents the green beans and cherry tomatoes from becoming soggy. Simply add the dressing and toss the salad just before serving.
• For freezing, note that green beans can lose their crispness and become mushy. However, if you still wish to freeze, blanch the green beans as per the recipe, then immediately plunge them into ice water to halt the cooking process.
• Once the green beans are completely cool, drain and pat them dry with a paper towel. Spread them out on a baking sheet in a single layer and freeze until solid. This prevents them from clumping together.
• Transfer the frozen green beans to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.
• When ready to use, thaw the green beans in the refrigerator overnight. Combine with fresh cherry tomatoes and red onion, and prepare the dressing as instructed.
• Note that the texture may differ slightly from fresh, but the flavors will still be delightful.

• For a quick and easy method, use the microwave. Place the green bean salad in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.

• If you prefer a more even and gentle reheating, use the stovetop. Heat a non-stick skillet over medium heat, add a splash of olive oil, and then add the green bean salad. Stir occasionally and heat for about 3-4 minutes until warmed through.

• For a slightly different texture and flavor, try reheating in the oven. Preheat your oven to 350°F (175°C). Spread the green bean salad evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out and bake for 10-15 minutes, stirring halfway through.

• If you have an air fryer, this can be a quick and efficient method. Preheat the air fryer to 350°F (175°C). Place the green bean salad in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• For a more gourmet touch, consider reheating the green bean salad in a steamer. Fill a pot with a couple of inches of water and bring to a simmer. Place the green bean salad in a steamer basket over the simmering water, cover, and steam for about 5 minutes until heated through.

• Pot: Used to bring salted water to a boil for cooking the green beans.

• Colander: Essential for draining the cooked green beans and rinsing them under cold water.

• Large mixing bowl: Needed to combine the green beans, cherry tomatoes, and red onion.

• Small bowl: Used for whisking together the olive oil, red wine vinegar, minced garlic, salt, and black pepper to make the dressing.

• Whisk: Helps to thoroughly mix the dressing ingredients.

• Knife: Required for trimming and cutting the green beans, halving the cherry tomatoes, and slicing the red onion.

• Cutting board: Provides a safe surface for cutting the vegetables.

• Measuring cups: Used to measure the olive oil and red wine vinegar accurately.

• Measuring spoons: Needed to measure the salt, black pepper, and minced garlic.

• Tongs: Useful for tossing the salad to ensure the dressing coats all the ingredients evenly.

• Refrigerator: Optional, but recommended for chilling the salad for an hour before serving.

Pre-trim the green beans: Buy pre-trimmed green beans or trim them in advance to save prep time.

Use a food processor: Slice the red onion quickly using a food processor.

Make the dressing ahead: Prepare the dressing a day before and store it in the fridge.

Blanch in batches: Blanch green beans in batches to avoid overcrowding and ensure even cooking.

Chill faster: Spread the salad on a baking sheet to cool it quickly in the fridge.