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Long Bean Salad

This easy to make Green Bean Salad will quickly become your favorite summer recipe.  It's great served warm or cold or even as a side.
5 from 4 votes
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Course: Appetizer, Main Course, Salad
Cuisine: Indonesian


  • 1 pound Chinese long beans trimmed, cut into 1” pieces
  • 2 cups cherry tomatoes cut in half
  • 1 zucchini halved and sliced to ½" thick
  • 1 tablespoon sliced fresh mint leaves
  • 2 tablespoons slivered almonds
  • 2 cloves garlic finely minced
  • 1 lemon juice + zest
  • 1 cup + 1 tablespoon olive oil
  • Salt and pepper


  • Cook cut long beans in boiling water for 5 minutes, or until tender crisp.
  • Preheat the griller and lightly oil grates. Place zucchini in a large mixing bowl and drizzle with 1 tablespoon of olive oil. Toss to coat and sprinkle with salt. Grill about 5 minutes per side, or until nicely seared and cooked to desired tenderness.
  • In a bowl, combine fresh lemon juice, 1 cup of olive oil, garlic, salt and pepper; stir well with a whisk.
  • Combine green beans with the tomatoes and zucchini. Toss with the vinaigrette, mint leaves, and lemon zest.
  • Add almond just before serving.