Jamie Oliver Green Bean Salad

So. Jamie Oliver Green Bean Salad. Not the kind of dish you expect to remember, right? But there’s something about that tangy kick, the still-warm beans clinging to a sharp-sweet glaze, the way the parsley and onion bite through… it lingers. Like a good song that doesn’t leave your head. I made it on a grey Wednesday because I had beans and a mood. (inspired by Jamie Oliver)

Ingredients Needed

• 2 pounds of green beans, ends snapped off like my grandmother used to do
• Big pinch of salt to throw in the boiling water

For the dressing:

• Half a cup balsamic vinegar – not the cheap stuff
• A third cup of extra-virgin olive oil
• One small sweet onion, sliced whisper-thin
• A single clove of garlic, smashed and minced till it disappears
• A few teaspoons of chopped fresh parsley – curly, flat, whatever
• A teaspoon of white sugar (don’t overthink it)
• Another teaspoon of salt
• Loads of black pepper, cracked fresh – don’t be shy

How To Make Jamie Oliver Green Bean Salad

1. Boil the kettle. Or a big pot, really. Water, salt. Get it rolling like a storm.
2. Drop the beans in. Watch them turn a louder green, almost shouting. Seven minutes. Maybe ten. Don’t leave the room. They go from perfect to limp so fast it’s tragic.
3. Meanwhile – in a bowl big enough to fit your two hands – whisk vinegar with oil. The smell slaps, in a good way. Toss in the onion, garlic, parsley, sugar, salt, and that cracked pepper. Stir. Taste. Adjust. This is not science.
4. Now. The beans. Drain them. Shake off the heat. Then – while they’re still warm, still steaming like breath on a cold day – tip them into the bowl. Toss them through the dressing. Don’t be gentle. Let the dressing get everywhere.
5. Then wait. An hour, maybe more. Room temp is perfect. Stir once or twice. You’ll see the beans darken slightly, glossy and smug.

Why I Love This Recipe

I didn’t think much of it while making it. I was thinking about bills, and whether the dog needed another walk. But something about how the warm beans sucked up that vinegary sting, how the onions softened but didn’t fade… it hit. People went back for thirds. I didn’t even sit down to eat. Just stood by the counter, fork in hand.

Recipe Tips

• Green beans need to be snappy. Like, audibly snappy.
• Don’t rush the vinegar-oil balance. Taste it with your finger. Adjust it with a shrug.
• Slice the onion thin enough to see through it.
• Warm beans + dressing = best moment.
• One hour rest isn’t optional. That’s when the magic settles in.

How To Store This Jamie Oliver Green Bean Salad

• Room Temp: Once dressed, let it hang out for an hour. No more than two, or it starts to get weird.
• Fridge: Throw the leftovers into a container with a tight lid. Fridge for 3–4 days. The flavors keep evolving – kinda like leftover pasta salad, but better.
• Freezer: Nope. Beans get weird and soggy and depressing.
• Reheat: Don’t bother. This one’s made to be eaten cold, or room-temp. Just give it a stir, maybe a splash of vinegar if it’s gone sleepy.

Let’s Answer a Few Questions!

Can I swap in a regular onion?
Yeah. Just… maybe use a little less. Sweet onions are softer. Regular ones punch harder.

Why bother grinding pepper fresh?
It’s not a gimmick. That freshly crushed smell? Worth it.

What if I want cheese on this?
Do it. Feta crumbles. Parmesan shavings. Whatever speaks to you.

No fresh parsley—what now?
Dried works. Use less. It’s stronger. But don’t skip it completely, it adds something you’ll miss.

Nutrition Facts (per serving)

• Calories: 180
• Carbs: 16g
• Protein: 3g
• Fat: 13g
• Sugar: 6g
• Fibre: 5g
• Sodium: 403mg

Try More Recipe: 

• Jamie Oliver Panzanella
• Jamie Oliver Caesar Salad
• Jamie Oliver Mexican Salad