Balsamic Green Bean & Red Onion Salad W/ Multigrain Croutons

READY IN: 25mins
Recipe by - Carla -

This is a salad I make frequently during the summer months with freshly picked green beans. It is simple to prepare and delicious. I use a zip-lock bag when making this salad, it makes bringing the salad for a picnic easy and clean up a snap. :)

Top Review by Chef Tweaker

I thought this was pretty good. I cooked the beans in the microwave for about 3 minutes. Then added the sliced onions and cooked for another minute. (I don't like onions fresh). Then I served it over a lettuce and tomato salad since it seemed weird to have it plain. Even my toddler daughter loved the beans! I made croutons but just used homemade sourdough bread. They ended up a little too hard so next time I won't cook them so long.

Ingredients Nutrition

  • For Green Bean and Red Onion Salad

  • 1 lb fresh green beans
  • 1 red onion, halved & sliced thin
  • 1 garlic clove, minced
  • 14 cup balsamic vinegar (good quality)
  • 3 tablespoons olive oil (good quality)
  • salt & freshly ground black pepper, to taste
  • 1 large ziploc bag
  • freshly grated parmesan cheese
  • For Multigrain Croutons

  • 1 loaf multigrain French bread, rustically cut into 1 inch pieces
  • olive oil
  • garlic powder, to taste
  • dried Italian herb seasoning, to taste
  • salt, to taste


  1. For Green Bean & Red Onion Salad:.
  2. Cook green beans until just tender crisp, drain and immediately set in an ice bath (or cold water) to stop the cooking process.
  3. Once green beans have cooled to (at least) room temperature and drain.
  4. In a large zip-lock bag add the fresh green beads, sliced red onion, minced garlic, balsamic vinegar, olive oil and salt and freshly ground black pepper to taste.
  5. Gently fumble zip-lock bag until all ingredients are well mixed; set in the refrigerator until ready to serve.
  6. For Multigrain Croutons:.
  7. Preheat oven to 300°F.
  8. Spray a large cookie sheet with non-stick cooking spray.
  9. Spread out multi-grain french loaf pieces evenly over the cookie sheet and drizzle with olive oil.
  10. Sprinkle with garlic powder, dried Italian herbs and salt - enough to suit your taste; give a gentle stir.
  11. Bake multi-grain croutons roughly 15 to 18 minutes or until croutons are lightly brown and dry (yet still ever so slightly chewy), gently mixing once halfway during baking.
  12. Assemble green bean & red onion salad on a serving plate.
  13. Top with multi-grain croutons and sprinkle with freshly grated Parmesan cheese.
  14. Enjoy!

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