Green Bean and Olive Salad with White Beans and Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant summer salad featuring crisp green beans, creamy white beans, and briny olives in a simple vinaigrette, perfect for a light lunch or side dish. This mediterranean-inspired salads (vegetarian) ready in about 24 minutes pairs green beans, white beans, black olives into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (15 ratings) Prep: 20 min Cook: 4 min Serves 4 Mediterranean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a medium pot of salted water to a boil, add 1 cup trimmed green beans, and cook for 4 minutes until crisp-tender, then drain and rinse under cold water to stop cooking.
  2. Step 2: In a large bowl, combine the drained green beans, 15 oz rinsed white beans, 1/2 cup pitted black olives, and 1 cup halved cherry tomatoes.
  3. Step 3: Whisk together 2 tbsp red wine vinegar, 3 tbsp olive oil, 1 minced garlic clove, and 1/4 tsp dried oregano until emulsified, then pour over the bean mixture and toss to coat.
  4. Step 4: Season with salt and black pepper to taste, then chill for at least 30 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Green Bean and Olive Salad with White Beans and Tomatoes take to make?

Total time is about 24 minutes (20 min prep + 4 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Green Bean and Olive Salad with White Beans and Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep green beans from drying out.

Can I substitute ingredients in Green Bean and Olive Salad with White Beans and Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Green Bean and Olive Salad with White Beans and Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Green Bean and Olive Salad with White Beans and Tomatoes vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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