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Jamie Oliver Green Bean Salad

The Jamie Oliver green bean salad recipe is a delicious, refreshing side dish. You can blanch the green beans and make the dressing 2 days in advance if you want to prepare them ahead of time.

What is Jamie Oliver Green Bean Salad?

You will become a green bean lover after tasting this Jamie Oliver Green Bean Salad the layers of crunchy, creamy, juicy textures, as well as earthy, bright, tangy, fresh flavors, will have you swooning! I shoveled the superb salad directly from the bowl into my mouth because it was that good.

Jamie Oliver Green Bean Salad
Jamie Oliver Green Bean Salad

Why You Will Love This Recipe:

  • Crisp-tender green beans: The green beans are blanched for just two minutes, so they stay vibrant, fresh, and delicious – no mushy or soft green beans here!
  • The Best dressing: A Balsamic Lemon Basis Vinaigrette brings together the textures and flavors of green beans, mozzarella, and nuts. Balsamic, lemon juice, lemon zest, Dijon mustard, honey, garlic, and of course basil all play a part in this dish. The flavor is bold, yet complementary and not overpowering at the same time.
  • Healthy: Vitamins, protein, and calcium abound in fresh vegetables, nuts, and cheese!
  • Customizable: You can follow Jamie Oliver’s recipe as written or I’ve included different suggestions for adding in and swapping out ingredients to make it YOUR favorite Green Bean Salad.
  • Make ahead: Most of the salad can be assembled ahead of time, including the dressing. Toss the arugula, mozzarella, and pine nuts in when ready to serve.

Ingredients That You’ll Need:

For The Salad:

  • Green beans: For the best flavor and texture, use fresh, slender green beans. Because we are looking for crunch in our green beans, I don’t recommend canned green beans.
  • Beets: This is my favorite salad ingredient. A few weeks ago, I had one of the best salads I have ever eaten and it was all because of the fresh garden beets – so I knew they were a must in this ina garten green bean salad. Roasted beets feature a sweet, earthy flavor and add a ton of complexity, so please don’t skip them you may use canned beets if you don’t want to roast your own.
  • Arugula: I prefer baby arugula because it has a milder flavor and lets the rest of the ingredients stand out. Try baby arugula if you do not like regular arugula! You can, of course, use mature arugula if you prefer, but expect a stronger, more peppery taste.
  • Cherry tomatoes: Cherry tomatoes are sweeter than grape tomatoes if they are available. A variety of colors means a variety of flavors – plus they’re pretty!
  • Mozzarella balls: There are several options when it comes to mozzarella balls. A shrink-wrapped package of mozzarella pearls without any water can usually be found in the specialty cheese section. These are delicious, but if you have the choice, go with FRESH mozzarella balls, about 1-2 inches, packed in water or brine called Ciliegine. They’re 10 times better.
  • Red onion: I suggest soaking the red onion first to remove some of the bites if you aren’t a fan. Shallots can also be substituted.
  • Craisins: A must-have for me! The vibrant sweetness they add energizes and balances the whole salad. If you skip the raisins, you should replace them with something sweet, such as a sweet apple.
  • Pine nuts: They add a nutty crunch you’ll want in every bite. Sprouts sell bulk bins for this Green Bean Salad recipe, so you can purchase packages or just the quantity you need.

For The Dressing:

  • Olive oil: Make sure you use extra virgin olive oil.
  • Balsamic vinegar: For the best flavor, use quality balsamic.
  • Lemon juice and zest: We will be using fresh lemons and lemon zest as well.
  • Dijon mustard: add a teaspoon to any dish for extra flavor.
  • Honey: Add a teaspoon to balance the balsamic and lemon.
  • Basil: make the dressing with two tablespoons of minced basil.
  • Garlic: I prefer garlic powder in this vinaigrette since it is a small amount and it gets more evenly distributed. You can also use 1 minced clove of garlic instead.
  • Salt and pepper: You may also want to add more freshly ground salt and pepper to the salad.
Jamie Oliver Green Bean Salad
Jamie Oliver Green Bean Salad

How Do You Blanch Green Beans?

In this Jamie Oliver recipe, the green beans are blanched, which means they are lightly cooked in boiling water until tender. put your cooked green beans in a bowl of ice water to stop the cooking process, as well as retain their bright green color.

How To Freeze Fresh Beans?

Green beans can be frozen after blanching them, but don’t freeze them raw or they will have a funny texture.

To freeze fresh green beans:

  1. Rinse the green beans.
  2. Trim the ends and cut them in half (if used for this salad).
  3. Blanch the beans in a large pot of boiling water for 2 minutes.
  4. Remove to ice water and let cool for 3 minutes.
  5. Strain and pat dry.
  6. Transfer your green beans to a baking sheet and make sure they are not touching each other.
  7. Place the baking sheet in the freezer for 1 hour, or until the green beans are solid. Green beans will not clump together in bags or containers if this is done.
  8. Store green beans in a large freezer bag or airtight container.
  9. Keep in the freezer for up to five months.

Recipe Variations

Jamie Oliver’s Green Bean Salad recipe is the perfect springboard for your creative juices to flow! You can make many substitutions and additions depending on your mood or what you have on hand:

  • You can substitute kidney beans, garbanzo beans, wax beans, cannellini beans, or pinto beans for some of the green beans.
  • Adding shredded rotisserie chicken or shrimp will turn this into a meal.
  • Avocado or hard-boiled eggs can be added.
  • Feta can be substituted for mozzarella.
  • Slivered almonds can be substituted for pine nuts.
  • Use raisins or sweet fruit like apples or peaches in place of craisins.
  • You can also add quinoa, brown rice, farro, or couscous.
  • You can also roast butternut squash, corn, potatoes, or sweet potatoes.
Jamie Oliver Green Bean Salad
Jamie Oliver Green Bean Salad

How To Make Jamie Oliver Green Bean Salad?

  1. Preheat the oven to 400 degrees F.
  2. Remove the tops and bottoms of the beets, then peel with a vegetable peeler.
  3. Slice the beets into chunks of 1- 1 12 inches. Place the beets on a baking sheet lined with foil.
  4. Stir in one tablespoon of olive oil and some freshly cracked salt and pepper.
  5. Roast the beets for 35-40 minutes, or until they are fork-tender.

For The Dressing:

  1. Prepare the rest of the salad while the beets are roasting.
  2. Stir the dressing ingredients together in a small bowl or shake the Mason jar vigorously.
  3. Refrigerate dressing until ready to serve.
  4. Place salad dressing in the freezer to chill quickly if serving within an hour.

For The Green Beans:

  1. Bring a large pot of water to a boil and add two tablespoons of salt.
  2. Cook the green beans for 1 to 2 minutes, until they are tender-crisp.
  3. Meanwhile, prepare a large bowl of ice for transferring the greens. too.
  4. Transfer the cooked beans to ice water with a slotted spoon to stop the cooking process.
  5. Drain the beans well and pat them dry. Place them in a large salad bowl.
  6. Mix green beans with tomatoes, beets, red onion, and craisins.
  7. Drizzle with some of the dressing, cover, and chill for one hour (if possible).
  8. For serving, toss with arugula, mozzarella, pine nuts, and additional dressing if desired.
  9. Add freshly cracked salt and pepper to taste.

What To Serve With Jamie Oliver Green Bean Salad?

This Jamie Oliver Green Bean Salad goes with practically With everything here are just a few ideas:

How To Store Jamie Oliver Green Bean Salad?

  • In The Fridge: Because the arugula will become soggy, it is best to serve this Jamie Oliver Green Bean Salad within an hour. The salad can last up to two days if it is stored in an airtight container in the refrigerator.
  • In The Freezer: we don’t recommend frozen cooked Green Bean Salad because they will become soggy with a very bad taste.
Jamie Oliver Green Bean Salad
Jamie Oliver Green Bean Salad

Recipe Tips

  • Green beans can be purchased pre-cut and pre-washed to save time. 2-pound bags are readily available. Green beans in bags seem thinner to me, so I usually choose them.
  • Be careful when working with beets – they can stain everything, including your countertop and hands. It’s a good idea to wear gloves or to squeeze some fresh lemon juice directly onto your hands over the sink. Rub them gently, then wash them with soap and water.
  • Beets will also color the mozzarella cheese, so we stir them in at the end. I won’t be bothered by this discoloration, but it’s just a fair warning.
  • As written, I love this Jamie Oliver Green Bean Salad recipe but play around with the ingredients based on the recipe variations and your own creativity.

FAQ Section

Can I make this ahead of time?

Yes, to a certain extent. You can absolutely prepare the dressing ahead of time and store it in the refrigerator. As the oil may solidify, allow it to come to room temperature before assembling the salad. You can also blanch the Jamie Oliver green beans salad in advance.
It would be best to toss the onions with the salad right before serving, so they don’t overpower the rest of the flavors, and cut the avocado immediately before serving.

How Do It Cut Geen Beans?

If you want to trim green beans quickly, line up the tips of a small portion of beans on one side. Take a large knife and trim the tips of the beans. Push the beans in the opposite direction so that they are flush with the other side and trim that end. Next, cut the beans in half.
Fresh green beans are easy to prepare and you can save money by trimming them yourself. You will want to trim both ends of the beans and cut them in half before blanching since they are easier to cut when they are firm.

Can I make this dairy-free?

Of course, you can! Omit the mozzarella to make it dairy-free. If you want it to be even creamier, add some extra avocado. It is naturally gluten-free and vegetarian.

Try More Recipes:

Jamie Oliver Green Bean Salad Nutrition Facts

Amount Per Serving

  • Calories 195.2
  • Total Fat 13.9g
  • Saturated Fat 1.9g
  • Cholesterol 0mg
  • Sodium 65.6mg
  • Potassium 610.9mg
  • Total Carbohydrate 17.7g
  • Dietary Fiber 6.2g
  • Sugars 1.5g
  • Protein 3.6g
  • Vitamin A 96.6%
  • Vitamin C 357.8%
  • Calcium 7.3%
  • Iron 14.3%

Nutrition Facts Source: Source

Jamie Oliver Green Bean Salad

Difficulty:BeginnerPrep time: 15 minutesCook time: 5 minutesRest time: minutesTotal time: 20 minutesServings:10 servingsCalories:195.2 kcal Best Season:Available

Description

The Jamie Oliver green bean salad recipe is a delicious, refreshing side dish. You can blanch the green beans and make the dressing 2 days in advance if you want to prepare them ahead of time.

Ingredients

  • For The Dressing:

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Remove the tops and bottoms of the beets, then peel with a vegetable peeler.
  3. Slice the beets into chunks of 1- 1 12 inches. Place the beets on a baking sheet lined with foil.
  4. Stir in one tablespoon of olive oil and some freshly cracked salt and pepper.
  5. Roast the beets for 35-40 minutes, or until they are fork-tender.
  6. For The Dressing:

  7. Prepare the rest of the salad while the beets are roasting.
  8. Stir the dressing ingredients together in a small bowl or shake the Mason jar vigorously.
  9. Refrigerate dressing until ready to serve.
  10. Place salad dressing in the freezer to chill quickly if serving within an hour.
  11. For The Green Beans:

  12. Bring a large pot of water to a boil and add two tablespoons of salt.
  13. Cook the green beans for 1 to 2 minutes, until they are tender-crisp.
  14. Meanwhile, prepare a large bowl of ice for transferring the greens. too.
  15. Transfer the cooked beans to ice water with a slotted spoon to stop the cooking process.
  16. Drain the beans well and pat them dry. Place them in a large salad bowl.
  17. Mix green beans with tomatoes, beets, red onion, and craisins.
  18. Drizzle with some of the dressing, cover, and chill for one hour (if possible).
  19. For serving, toss with arugula, mozzarella, pine nuts, and additional dressing if desired.
    Add freshly cracked salt and pepper to taste.

Notes

  • Green beans can be purchased pre-cut and pre-washed to save time. 2-pound bags are readily available. Green beans in bags seem thinner to me, so I usually choose them.
  • Be careful when working with beets – they can stain everything, including your countertop and hands. It’s a good idea to wear gloves or to squeeze some fresh lemon juice directly onto your hands over the sink. Rub them gently, then wash them with soap and water.
  • Beets will also color the mozzarella cheese, so we stir them in at the end. I won’t be bothered by this discoloration, but it’s just a fair warning.
  • As written, I love this Jamie Oliver Green Bean Salad recipe but play around with the ingredients based on the recipe variations and your own creativity.
Keywords:Jamie Oliver Green Bean Salad
Nutrition Facts

Servings 10


Amount Per Serving
Calories 195.2
% Daily Value *
Total Fat 13.9g22%
Saturated Fat 1.9g10%
Cholesterol 0mg
Sodium 65.6mg3%
Potassium 610.9mg18%
Total Carbohydrate 17.7g6%
Dietary Fiber 6.2g25%
Sugars 1.5g
Protein 3.6g8%

Vitamin A 96.6%
Vitamin C 357.8%
Calcium 7.3%
Iron 14.3%

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