This Flat Bean Salad is one of those recipes that proves simple is almost always best. My mom has been making this for years, usually serving it cold alongside Sunday dinner and it somehow works everything. It’s light, fresh, garlicky, and full of bright herby flavour.
The beans are blanched just until tender-crisp, then tossed with olive oil, vinegar, garlic, fresh mint, and basil. After a short rest in the fridge, the flavours meld together and become a humble side that you’ll love. If you’re not familiar with flat beans, they’re a versatile legume known for their wide, flat shape and vibrant green colour. They are fresh, snappy, and have an edible pod. They are a popular ingredient in various Italian recipes from pastas and risottos to salads and soups.
Looking for more simple but delicious sides? Try my Roasted Red Peppers and Raw Carrot Salad with Calabrian Chili & Tahini Dressing.
😍 Why You’ll Love Flat Bean Salad
Family classic: This is my mom’s recipe. It’s a simple, well-loved side she’s been making for years and serving at Sunday dinners alongside just about everything.
Fresh and flavourful: Crisp-tender flat beans tossed with garlic, olive oil, vinegar, and fresh herbs.
Made with simple ingredients: It’s good-quality olive oil, fresh herbs, garlic, and vinegar all letting the beans shine.
Easy and dependable: Quick to prep, even better after it marinates, and always a side you can rely on.
What are Flat Beans?
Flat beans are different from regular green beans. They’re wider, flatter, and slightly more substantial, with a fresh snap and an edible pod.
🥗 Ingredients To Make This Flat Bean Salad Recipe
Flat beans: are crisp, fresh, and slightly earthy, with a tender bite that hold up great once blanched and marinated.
Garlic: minced for a sharp, savoury kick that gives the salad its signature bite without overpowering the herbs.
Extra-virgin olive oil: adds richness and helps coat the beans, carrying all those flavours together. It really matters to use a good-quality one here.
White vinegar: balances the olive oil and keeps the salad fresh and lively.
Fresh mint: brings a cool, refreshing note that lifts the whole dish and keeps it feeling light.
Fresh basil: is soft, aromatic, and slightly sweet.
Salt: brings out the natural flavour of the beans.
Red pepper flakes (optional): a subtle hint of heat for those who like a little kick at the end.
✔ How To Make This Flat Bean Salad Recipe
To start, wash the flat beans, trim the ends, and cut them in half if they’re large. Fill a medium pot with water and bring it to a boil. Once boiling, add the beans and cook for about 2 minutes, until they’re tender-crisp.
🤝 Sammy’s Tips for Flat Bean Salad
- If the flat beans are smaller, you don’t need to cut them in half, this will just depend on their size.
- If you want the beans softer, and less crunchy, you can boil for an additional 3-4 minutes.
Using a slotted spoon, immediately transfer the beans to an ice bath and let them sit for about 3 minutes to stop the cooking. Remove the beans, gently pat them dry, and add them to a serving bowl. Drizzle with the olive oil and vinegar, then add the minced garlic, chopped mint, chopped basil, and salt.
Gently toss to combine, taste and adjust seasoning as needed, cover, and let the salad marinate in the fridge for 1–2 hours. Garnish with red pepper flakes if using, then serve cold and enjoy.
🗒 Variations
Softer beans: If you prefer a more tender texture, boil the flat beans for an extra 3–4 minutes until they’re softer and less snappy.
More herb-forward: Add a little extra mint or basil, or lean heavier on one herb if you love that flavour.
Extra punch: A splash more vinegar or a pinch of red pepper flakes will wake everything up if you like a bolder bite.
🗒 Substitutions
Vinegar: White wine vinegar works as well if you don’t have white vinegar on hand.
Herbs: If fresh herbs aren’t available, use a smaller amount of dried mint or basil — keep in mind the flavour will be more subtle.
Garlic: A pinch of garlic powder can work in a pinch, but fresh garlic really gives this salad its signature bite.
🍴 Leftovers? Lucky you.
If you have leftover flat bean salad, store it in an airtight container in the fridge. It keeps well for up to 3 days. Before serving, set it out of the fridge for a few minutes, then give it a gentle toss.
🤔 FAQ’S
Is this recipe vegan and gluten-free?
Yes this flat bean salad is naturally vegan and gluten-free.
Should this salad be served cold or at room temperature?
Traditionally, it’s served cold, but it’s also great slightly chilled or at cool room temperature.
Do I have to use both mint and basil?
No, you can use just one if that’s what you have on hand. Mint gives a fresh, cooling note, while basil adds a soft, aromatic flavour. Both together are really nice, but you can adjust.
Can I use regular green beans instead of flat beans?
You can if needed, but the texture will be a bit different. Flat beans are wider and slightly meatier, which makes them ideal for this simple vinaigrette-style salad.
Can I make this flat bean salad ahead of time?
Yes and it’s actually better that way. This salad benefits from time in the fridge, so making it a few hours (or even a day) ahead is great.
👩🏻🍳 Hungry For More?
If you loved this flat bean salad recipe, then make sure to check out a few of my other favourite recipes you may also love:
- Spring Roll Salad
- Crispy Rice Salad With Peanut Lime Dressing
- Raw Carrot Salad with Calabrian Chili & Tahini Dressing
- Roasted Beet Salad
- Eggplant Salad
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this homemade caesar dressing recipe (or any recipe of mine) don’t forget to leave a review.
Flat Bean Salad
Ingredients
- ¾ lb fresh flat beans, ends trimmed, cut in half
- 1 tbsp olive oil, extra virgin
- 2 tbsp white vinegar
- 1 large clove garlic, minced
- 1 tbsp fresh mint, chopped fine
- 1 tbsp fresh basil, chopped fine
- salt to taste
- red pepper flakes, optional to garnish
Instructions
- Begin by washing the beans, trim the ends and cut in half. Sammy's tip: if the flat beans are smaller, you don't need to cut them in half.
- To a medium sized pot, fill with water and bring to a boil.
- Add the beans and boil for about 2 minutes.Sammy's tip: if you want the beans softer, and less crunchy, you can boil for an additional 3-4 minutes.
- Remove the beans from the boiling water and immediately transfer them to an ice bath. This will ensure they keep their deep green color and stop cooking.Let sit for about 3 minutes.
- Remove the beans from the ice bath, gently pat to dry, and add to a serving bowl.
- Dress with olive oil, vinegar, garlic, mint, basil and salt.
- Gently toss to combine, and taste for any additional seasioning.
- Cover with plastic wrap and let marinade in the fridge for 1-2 hours before serving.
- Garnish with red pepper flakes if using, and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
*****
I had no idea what to do with flat beans that were delivered in my biweekly fruit/vegetable box. I had all the ingredients at home. This was delicious! Thank you for sharing.