Green bean, potato, and zucchini salad is a seasonal, fresh, and healthy dish that can be paired with cheese, chicken, fish, or meat to create a complete meal. What makes this dish very tasty is the combination of oil, vinegar, and garlic, but it can also be prepared without garlic for a much milder flavor.
Discover other salad recipes:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1.1 lbs green beans
- 10.6 oz potatoes
- 7.1 oz zucchini
- 1 clove garlic
- 1 bunch parsley
- 3.4 tbsp extra virgin olive oil
- 1.4 tbsp white wine vinegar
- salt
- 1 tbsp coarse salt
- 1 tsp baking soda
Tools
- 1 Pot
- 1 Knife
- 1 Slotted spoon
- 1 Bowl
Steps
Clean the green beans by removing the tips and soak them in cold water for 10 minutes.
Meanwhile, peel the potatoes and trim the zucchini. Cut the potatoes into cubes about 1.5×1.5 inches. Halve the zucchini lengthwise and cut into pieces of about 2-2.5 inches long.
Rinse all the vegetables under running water.
Bring water to a boil in a large pot. Add the vegetables, a tablespoon of salt, and a teaspoon of baking soda. Cook for about 15 minutes. Check the vegetables occasionally, and if any are cooked, remove them with a slotted spoon.
Drain the vegetables.
Peel the garlic and slice or mince it. Chop the parsley. Dress the vegetables with oil, vinegar, garlic, and parsley. Adjust salt if necessary.
Mix well and arrange on a serving plate. Serve warm or cold.
Tips
They can be stored in the refrigerator for 2 days.
Garlic can also be grated or omitted, depending on personal taste.
White wine vinegar can also be replaced with apple cider vinegar.
The baking soda added to the cooking water will keep the vegetables bright green.
Recipes with Green Beans
Green Beans with Garlic and Mint
Potato, Green Bean, Tuna, and Hard-Boiled Egg Salad
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