String Bean Salad (Paleo + Whole30)

I love a quick and easy side dish, especially in the summer.  This simple String Bean Salad comes together in a few easy steps and is best served cold. I like preparing this dish early and let it marinate together in the fridge to let the flavors come together.  I love serving this alongside a big juicy steak of the grill!



  • 1lb string beans, trimmed
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • ½  tsp salt
  • 3 tbsp sliced almonds
  • ¼ small red onion, sliced


  • Place water in a saucepan and bring to a boil.
  • Add string beans and a pinch of salt and let boil until tender.  About — minutes.
  • Drain string beans and rinse under cold water to stop cooking. Shake off excess water and set aside.
  • In a medium bowl combine olive oil, red wine vinegar and salt.
  • Add string beans and toss to evenly coat.
  • Sprinkle in sliced almonds and red onion.  Mix to combine.
  • Let flavors marinate in the fridge until ready to serve.  
  • Give it a good stir before serving to recoat string beans with dressing sitting on the bottom of the bowl.
  • Best served cold.

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