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–+ servings
Green Bean and Onion Salad
This crisp and tangy Green Bean & Onion Salad is a refreshing side dish perfect for summer gatherings or a light lunch. The simple vinegar and oil dressing is infused with oregano and thyme, coating tender green beans, sweet red onions, and earthy mushrooms. It's a chilled salad that gets better as it marinates, making it ideal for make-ahead meals or potluck spreads. Its light acidity and herbaceous notes pair well with grilled meats or sandwiches, offering a cool contrast to heavier fare.
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Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 113 kcal

Ingredients
  

  • 3 tbsp vegetable oil
  • 3 tbsp white vinegar
  • ½ tsp salt
  • ¼ tsp dried oregano
  • ¼ tsp dried thyme
  • ⅛ tsp black pepper
  • 1 can (14.5 oz green beans, drained)
  • 1 red onion (small, thinly sliced)
  • 5 white mushrooms (medium, sliced)

Instructions
 

Step 1: Make the Dressing

  • In a medium bowl, whisk together the oil, vinegar, salt, oregano, thyme, and pepper until well combined.

Step 2: Prep the Vegetables

  • Drain the green beans.
  • Slice the red onion thinly.
  • Slice the mushrooms into thin pieces.

Step 3: Combine

  • Add the green beans, red onion, and mushrooms to the dressing.
  • Toss gently to coat all ingredients evenly.

Step 4: Chill and Serve

  • Cover and refrigerate the salad for several hours to allow flavors to meld.
  • Stir before serving. Serve cold.

Tips

  • Add halved cherry tomatoes for extra color and acidity.
  • Replace canned green beans with blanched fresh beans for more crunch.
  • Swap oregano or thyme with basil for a softer herb profile.
  • Add sliced olives for a Mediterranean twist.
  • Use apple cider vinegar for a slightly sweeter dressing.
  • Add a pinch of crushed red pepper for heat.
  • Mix in chickpeas to turn it into a light lunch salad.
  • Double the dressing if you prefer a more marinated texture (the card notes “Recipe may be doubled”).
  • Let it chill overnight to intensify flavors.
  • Top with toasted nuts (walnuts or pecans) for added texture.

Nutrition

Calories: 113kcalCarbohydrates: 4gProtein: 1gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 1mgSodium: 46mgPotassium: 132mgFiber: 1gSugar: 2gVitamin A: 6IUVitamin C: 3mgCalcium: 12mgIron: 0.3mg
Keyword easy side dish, marinated salad, no-cook salad, picnic salad, retro dish, vegetable salad, vintage recipe
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