This 5-Ingredient Retro Side Is a Southern Favorite

I love a good salad as much as the next person, but sometimes I want something with a bit more bite, more oomph. This pickled green bean salad has a lot of personality, and I’m here for it.

Green beans have a versatility that could humble a leafy green like kale or spinach in comparison. Not only can you sauté, roast, steam, and air fry green beans, but you can also pickle them.

Quick pickled green beans make a delicious foundation for a summer salad. The brine softened them a bit while keeping them crisp and adding tons of sweet-tart flavor. A pickle brine has the piquancy that most vinaigrettes have, but it’s infused into the vegetables instead of just resting on top. 

After a quick brine, all you have to do is add your favorite salad oil and toss. This is a back-pocket meal I love to whip up all summer long.

A Note on Vinegar

Note that this is not a proper pickling method—meaning this recipe cannot be canned or stored at room temperature. But that also means you can use whatever kind of vinegar you like. Because we are boiling the vinegar, I’d opt for a more affordable option—no need to use up your fancy stuff. My go-to choice is a lower-priced white wine, red wine, or simple white distilled vinegar.

Easy Recipe Variations

Without losing the essence of its core pickled flavor and bite, here are some ways to have some fun with this pickled salad:

• Add some chopped nuts, fresh parsley, and feta to make it a main dish
• Stir 1/2 cup tahini into the brine dressing for nutty creaminess
• Add capers to the pickling process and top the salad with fried shallots
• Chop up fresh veggies such as radishes or cucumbers and toss into your salad mix
• Drain and rinse your favorite canned beans, such as kidney or white beans, and add one cup of the beans to the salad, then toss with the dressing
• Use leftover pickled green beans as a Bloody Mary garnish

Green Bean Recipes

• Air Fryer Green Beans
• Turkish Braised Green Beans
• Gochujang Green Beans
• Vegan Green Bean Casserole

Brine the vegetables:

Place your green beans and sliced onion in a large heatproof bowl.

Add the water, vinegar, sugar, salt, and peppercorns to a medium pot and bring it to a boil. Turn off the heat and pour the brine over the green beans and red onions. The brine should be just enough to cover all the vegetables.

 Marinate:

Let the brine and vegetables cool, then cover the bowl with plastic wrap and let chill in the fridge for at least 2 hours or overnight. 

Make the salad:

Reserve about 1 cup of the pickle brine to make the dressing and strain out the rest of the liquid. Leave the peppercorns if you want a spicy treat—otherwise, discard them. Return the drained green beans and onions to the bowl. 

Add the reserved brine (up to a cup), olive oil, and mustard (if using) to a small bowl or glass measuring cup and whisk to emulsify. Give the dressing a taste, adding salt and pepper as needed. Pour the dressing over the salad, give it a nice toss, and serve. 

Store leftovers in an airtight container in the fridge for up to 5 days. The green beans will become more tender and flavorful the longer they sit.

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