Summer is here, which means a) I’m too busy to cook and b) it’s too hot to cook. I know a lot of you are in the same boat and are looking for super-quick meals that won’t heat up your house and we’re totally on it–we’re just putting the finishing touches on a meal plan with 7 weeks of all new dinner recipes that can be made in 30 minutes or less and where you don’t have to turn on your oven! To get on the waiting list and be the first to know when it’s available, click here!
This recipe for Marinated Green Bean Salad is not in our meal plan, but it’s definitely in the same vein. You can serve this as a side dish (perfect for home or potlucks) or you can add a couple of grilled chicken breasts and make it an easy one-dish dinner!
To make this, you’ll need 16-20 ounces of fresh or frozen green beans, an 8-ounce package of sliced mushrooms, 2 zucchini or yellow summer squash (or one of each!), 8 ounces of fresh mozzarella (look for the mini pearls, but if you can’t find them, cut a ball into 1/2″ cubes), a small red onion, a red, yellow, or orange bell pepper, and some high-quality Italian dressing (click here for the very best recipe EVER).
Cook the beans until tender-crisp (you can use the microwave or the stovetop–the directions are below in the recipe). Place in a large serving bowl. Add all other ingredients except for dressing
and toss. If you’d like to make this an easy one-dish dinner, add 2-3 cooled, grilled chicken breasts. Add 1 cup of salad dressing and stir to combine. Add more dressing as necessary. Cover and allow to stand at least 1 hour before serving.Print
This cool and refreshing Marinated Green Bean Salad is packed with summer veggies. If you want to make this a one-dish dinner, add 2-3 chopped, grilled chicken breasts.
16–20 ounces fresh or frozen green beans
1/2 8-ounce package sliced mushrooms
2 small or 1 medium/large zucchini or summer squash, halved and sliced
8 ounces fresh mozzarella (pears or a ball cut into 1/2″ pieces)
2–3 ounces pepperoni, quartered (optional)
1 small red onion, halved and sliced
1 yellow, red, or orange bell pepper, seeded and sliced
8–12 ounces high-quality Italian dressing (make your own or use something like Newman’s Own; if you don’t use chicken, 8 ounces should be plenty)
Cook the beans until tender-crisp (see directions below). Place in a large serving bowl. Add all other ingredients except for dressing and toss. If you’d like to make this an easy one-dish dinner, add 2-3 cooled, grilled chicken breasts. Add 1 cup of salad dressing and stir to combine. Add more dressing as necessary. Cover and allow to stand at least 1 hour before serving.
You don’t want to overcook these beans–they should be bright green and still crisp.
- If using frozen beans, cook according to package directions
- If using fresh green beans, place in a covered microwave-safe dish with 2-3 tablespoons water. Cover and cook for 4 minutes. Remove from microwave and test doneness; if necessary, cook a little longer (1-2 minutes at a time) until desired doneness is reached.
Bring a large pot of salted water to a boil. When boiling, add beans and cook for 2-3 minutes. Drain and immediately rinse in cool water.