Green bean salad recipe is a great summer side dish.

The first of my green beans are starting to appear.

This means they’re fresh.

Green Bean Salad on a platter.

Michelle Becker

But even if they are fresh, they may still take forever to cook.

I had garden beans last year that still weren’t tender after 20 minutes of boiling.

I finally gave up.

Side view of three plates of green bean salad.

Michelle Becker

Ideally, young, fresh green beans should be just cooked after a minute or two.

Cooked, but crisp.

The Best Way To Cook Green Beans

Here’s a tip.

Side view of green bean salad in a serving bowl with plates behind it.

Michelle Becker

If you add vinegar, do so after you’ve coated the beans with oil.

Heidi and her kids love it, and so do we.

In fact, this is one that tastes even better after a day in the fridge.

Chopped red onion in a bowl of liquid to make a green bean salad recipe.

Michelle Becker

This will help take the edge off the onions.

Let sit while you prepare the rest of the salad.

Fresh young beans should cook quickly.

A slotted spoon with blanched green beans to make green bean salad.

Michelle Becker

Older, tougher beans may take longer.

While the beans are cooking, prepare a large bowl of ice water.

Drain the green beans and the red onions.

Blanched green beans in a bowl of ice for a green bean salad recipe.

Michelle Becker

Place the green beans, red onion, and chopped basil in a large bowl.

Sprinkle in the olive oil, toss to coat.

Sprinkle in the balsamic and Parmesan cheese.

Side view of green bean salad in a serving bowl.

Michelle Becker

Season to taste with salt and freshly ground black pepper.

Chill until ready to serve.