Wax Bean Salad
If you’re looking for a bright, refreshing dish that’s as nutritious as it is delicious, this wax bean salad is the perfect recipe to add to your table. With crisp-tender wax beans, juicy cherry tomatoes, zesty red onion, and a tangy lemon-balsamic dressing, this salad is simple yet satisfying. It’s a light side dish for a healthy lunch option, or even a make-ahead meal prep recipe.
What Are Wax Beans?
Wax beans are a variety of green beans, but instead of being green, they have a pale yellow color. Their flavor is mild, slightly sweet, and nutty, with a tender yet crisp texture when cooked properly. They’re packed with fiber, vitamin C, and antioxidants, making them an excellent vegetable for a balanced diet.
Why You’ll Love This Wax Bean Salad
- Light and refreshing – Perfect for warm weather meals or picnics.
- Nutrient-rich – Full of fiber, vitamins, minerals, and plant-based protein.
- Quick and easy – Ready in under 30 minutes with minimal prep.
- Versatile – Works as a side dish, lunch, or even a main if you add protein like chickpeas or grilled tofu.
- Meal prep friendly – Stores well in the fridge, making it a great make-ahead option.
Ingredients You’ll Need
Here’s everything required for this vibrant wax bean salad recipe:
- 500 g wax beans – boiled until tender-crisp
- 1 red onion – thinly sliced for crunch and sharpness
- 1 cup cherry tomatoes – chopped, adding sweetness and juiciness
- ½ cup fresh parsley – chopped for freshness and a burst of green
- 2 tbsp hemp seeds – for nutty flavor and extra nutrition
Dressing:
- ½ lemon, juiced – adds freshness and tang
- 2 tbsp olive oil – smooth and rich base
- 1 tbsp balsamic vinegar – deepens the flavor with subtle sweetness
- ½ tbsp dried oregano – earthy, Mediterranean note
- Salt and black pepper, to taste
Variations and Additions
One of the best parts of this wax bean salad is how adaptable it is. Here are a few ways to change it up:
- Add protein: Toss in chickpeas, lentils, quinoa, or tofu for a heartier salad.
- Switch the herbs: Instead of parsley, try fresh basil, cilantro, or dill.
- Add crunch: Sprinkle with sunflower seeds, pumpkin seeds, or toasted almonds.
- Make it creamy: Add avocado slices or crumble some feta cheese (vegan).
- Swap the dressing: Try a tahini-lemon dressing or a light mustard vinaigrette.
Storage Tips
- Store leftover wax bean salad in an airtight container in the refrigerator.
- It will stay fresh for up to 3 days.
- If you’re planning to store, keep the dressing separate and toss before serving for the best texture.
Frequently Asked Questions About Wax Bean Salad
1. Can I use green beans instead of wax beans?
Yes! Green beans work just as well in this recipe. The flavor will be very similar, though wax beans tend to be slightly milder and sweeter.
2. Do I need to peel wax beans before cooking?
No peeling is required. Simply trim the ends and cook them whole or cut into bite-sized pieces.
3. Can I make wax bean salad ahead of time?
Absolutely. In fact, the flavors deepen after a few hours in the fridge. Just store it properly, and it will be perfect for meal prep or entertaining.
4. How do I keep wax beans bright yellow after cooking?
Boil them briefly (blanch) and immediately rinse under cold water or shock them in ice water. This stops the cooking process and preserves their color.
5. Is this salad vegan and gluten-free?
Yes! This recipe is naturally vegan and gluten-free, making it suitable for a wide variety of dietary preferences.
6. What can I serve with wax bean salad?
It pairs well with grilled vegetables, veggie burgers, roasted potatoes, or a simple grain like quinoa or couscous.
7. Can I freeze wax beans for later use?
Yes. Blanch them first (boil for 2–3 minutes, then ice bath), dry well, and freeze. They’ll be perfect for soups, sautés, or future salads.
10. Can I make the dressing in advance?
Definitely! You can prepare the lemon-balsamic dressing up to 5 days in advance. Store in a sealed jar in the fridge and shake before using.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Wax Bean Salad
Ingredients
- 500 g (1.1lb) wax beans boiled until tender-crisp
- 1 red onion thinly sliced
- 1 cup cherry tomatoes halved
- ½ cup parsley chopped
- 2 tbsp hemp seeds
Dressing:
- juice of ½ lemon
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tbsp dried oregano
- salt and black pepper, to taste
Instructions
- Trim and boil wax beans for 5–7 minutes until tender but crisp. Drain and rinse under cold water.
- Slice onion, chop tomatoes, and parsley.
- Whisk together lemon juice, olive oil, balsamic vinegar, oregano, salt, and pepper.
- In a large bowl, combine beans, onion, tomatoes, parsley, and hemp seeds. Toss with dressing.
- Chill for 20 minutes before serving for best flavor.
