Jewel-Osco Inspired Green Bean Salad
A Cold Green Bean Salad With Sweet Onions and Sun-Dried Tomatoes
This Jewel-Osco inspired green bean salad is made with crisp-tender green beans, thinly sliced sweet onion, and sun-dried tomatoes in a tangy Italian herb dressing. It is the kind of salad that gets better after a night in the refrigerator, making it an easy side dish to prepare ahead of time for burgers, steaks, or a holiday meal.
A Salad I Remember From the Jewel Chef’s Kitchen
When I worked in the Jewel Chef’s Kitchen, this was one of the salads that came in already made. I never had to make it myself, but I certainly remembered the flavors.
I wanted to put together my own version at home, and this combination gave me the flavor I remembered. The sweet onions, sun-dried tomatoes, vinegar, and Italian herbs all work their way into the green beans as the salad sits overnight.
This is my copycat version, rather than the store’s actual recipe. It is also very easy to adjust. You can use more green beans, less onion, or a little more vinegar depending on how you like your salad.
Before You Jump to the Recipe
- I used approximately one pound of fresh green beans. You can use more and increase the dressing as needed.
- Use one large sweet onion, thinly sliced. If you do not love onions as much as I do, use less.
- The green beans boil for just three minutes before going into ice water. They should still have some bite.
- Drain the beans very well so excess water does not dilute the dressing.
- Add the entire jar of sun-dried tomatoes, including the oil and herbs.
- Let the onions sit in the dressing for about an hour before combining them with the beans.
- Refrigerate the finished salad overnight for the best flavor.
- Toss again before serving so the dressing and vegetable juices coat everything.
Ingredients You’ll Need
- Approximately 1 pound fresh green beans
- 1 large sweet onion
- 1 jar, approximately 8 ounces, julienne-cut sun-dried tomatoes packed in oil and herbs
- 1/4 cup apple cider vinegar
- 2 tablespoons white sugar
- 2 tablespoons mild olive oil
- 1 heaping tablespoon dried Italian herbs or Italian seasoning
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- A couple of pinches of celery salt, adjusted to taste
- Salt for the water used to cook the beans
- Ice and cold water for the ice bath
Fresh Green Beans
Trim the ends and cut the beans into shorter pieces. Mine were a little larger than bite-size. There is no need to get out a ruler or make every piece exactly the same size.
You can cut them smaller before cooking, or leave them longer if that is how you like a green bean salad. Sometimes I even use kitchen shears to snip them smaller after they have marinated overnight.
Sweet Onion
I use one large sweet onion, sliced thin. The onion adds flavor and texture, and resting it in the dressing before adding the beans gives it a head start on marinating.
If you are not the biggest onion fan, use half an onion or whatever amount you enjoy. A sweet onion is my preference because this salad has plenty of onion in every serving.
Sun-Dried Tomatoes and Their Oil
I get my julienne-cut sun-dried tomatoes from Aldi. Look for a jar packed in oil and herbs. You will use the tomatoes and all of the oil in the jar.
That oil is part of the dressing, which is why I only add a couple of tablespoons of olive oil separately. Do not drain the jar.
If you cannot find the julienne-cut kind, buy oil-packed sun-dried tomatoes and cut them into thin strips yourself. Different brands have different amounts of oil and seasoning, so taste your dressing and adjust it.
The Dressing
Apple cider vinegar gives the salad its tang, and a little sugar balances it. Dried Italian herbs, onion powder, garlic powder, and celery salt give it the flavor I was looking for.
Choose a mild olive oil so it does not overpower the other ingredients. Taste the dressing before adding the onions. You can adjust the vinegar, sugar, or seasonings to your own preference.
The onions and green beans will release some of their own juices as they sit. The dressing becomes more plentiful overnight, so give the vegetables time to marinate before deciding whether the salad needs more liquid.
How to Make Jewel-Osco Inspired Green Bean Salad
Briefly Cook the Green Beans
Bring a pot of salted water to a boil. Have a large bowl of ice water ready before you add the beans.
Add the trimmed, cut green beans to the boiling water and cook for three minutes. Immediately transfer them to the ice water to stop the cooking.
The goal is a green bean that is crisp-tender, rather than completely soft. Very thick beans may need a little more time, so check a piece for the texture you enjoy.
Drain Them Really Well
Once the beans have cooled, transfer them to a colander and let them drain thoroughly. You can gently pat away any remaining water before combining them with the dressing.
This step makes a difference. Water clinging to the beans can dilute the vinegar and seasonings.
Mix the Dressing and Marinate the Onion
In a large bowl, whisk together the apple cider vinegar, sugar, mild olive oil, Italian herbs, onion powder, garlic powder, and celery salt.
Stir in the sun-dried tomatoes and all of the oil and herbs from their jar. Taste and adjust the seasonings.
Add the thinly sliced sweet onion and turn the slices through the dressing, pressing them down so they are submerged as much as possible. Let them sit on the counter for about one hour while the beans drain. If your kitchen is very warm, let the onions marinate in the refrigerator instead.
Combine and Refrigerate Overnight
Add the drained green beans and toss everything together. I prefer a glass bowl or a food-safe stainless steel bowl with a lid. If your bowl does not have a lid, cover it well.
Refrigerate overnight. The next day, toss again to bring the dressing up from the bottom of the bowl and redistribute the juices that the vegetables have released.
Serve cold. If you decide you want smaller pieces, use clean kitchen shears to snip the beans before serving.
Using More Green Beans
This recipe is flexible. If you want a salad with more beans and a little less onion in each bite, add more green beans.
For a small increase, start with the dressing as written and see how well it coats everything. Remember that the vegetables will release some juices as they marinate.
For a much larger batch, increase the dressing ingredients proportionally. If you double the beans, doubling the dressing is a useful starting point. You can still adjust the amount of onion to your preference.
Keep the oil from the sun-dried tomato jar in mind when adding extra olive oil. You want flavorful, well-coated beans without making the salad overly oily.
Can You Use Frozen Green Beans?
Fresh green beans are my first choice for their texture, but frozen can work when you want to save some preparation.
Follow the cooking directions on your package first; thawing alone may not be the preparation the manufacturer recommends. Cool the beans completely, drain very well, and pat away excess moisture before adding them to the salad.
You do not need to give already-cooked frozen beans the same three-minute boil used for the fresh beans. Their texture will generally be softer than fresh beans, but the dressing still gives them plenty of flavor.
What About Canned Green Beans?
If canned green beans are what you have, you can use them. Drain them well, rinse if desired, and drain again. They are already cooked, so skip the boiling and ice bath.
Canned beans are much softer, so fold them into the onions and dressing gently. They do not need the same overnight marinating time. Start with a few hours in the refrigerator, then taste.
The result will have a different texture from the fresh version, but it is another way to make the salad work with what you have on hand.
What to Serve With This Salad
This is a great side dish with hamburgers or a steak. The tangy dressing tastes especially good alongside a rich main dish, and having the salad ready in the refrigerator makes dinner easier.
It is also a nice holiday salad when you want something different from lettuce or baked green bean casserole. You can prepare it the day before and serve it straight from the refrigerator after a good toss.
I like it as a lunch or something to snack on, and believe it or not, it also tastes good over rice. Spoon some of the dressing over the rice along with the beans, onions, and tomatoes.
My Favorite Burger Recipes
Any of these burgers make a great pairing with the green bean salad. Click each image to get the recipe!
Make Ahead and Storage
Make this salad the day before you plan to serve it so the beans have time to take on the dressing.
Keep it covered in the refrigerator and plan to enjoy it within three to four days of preparation. Toss before each serving, and use a clean utensil to remove portions.
I would not freeze the finished salad because the texture of the beans and onions will change after thawing.
Frequently Asked Questions
Do I have to leave it overnight?
Overnight is my preference for the fresh green bean version. You can serve it after a few hours in the refrigerator, but the beans will have a lighter dressing flavor.
Can I use less onion?
Absolutely. Start with half a large sweet onion if you prefer. There is no need to change the entire recipe just because you want fewer onions.
Should I drain the sun-dried tomatoes?
No. Use the entire jar, including its oil and herbs. That oil is part of the dressing.
Can I make the green beans smaller?
Yes. Cut them to your preferred size before cooking, or snip them with clean kitchen shears after marinating.
Can I serve this warm?
I usually serve it cold, but you can gently warm an individual portion if you prefer. Warm only what you plan to eat, keeping the rest refrigerated. Heating will soften the beans and onions.
Why is there more dressing the next day?
The onions and green beans release some of their own juices as they marinate. Toss the salad again before serving so that liquid combines with the dressing and coats the vegetables.
Jewel-Osco Inspired Green Bean Salad
A cold green bean salad inspired by the salad I remember from working in the Jewel Chef’s Kitchen. Crisp-tender green beans, sweet onion, and sun-dried tomatoes marinate in a tangy Italian herb dressing for an easy make-ahead side dish.
Ingredients
- 1 pound fresh green beans, approximately, ends trimmed and cut into shorter pieces
- 1 large sweet onion, thinly sliced
- 1 jar (approximately 8 ounces) julienne-cut sun-dried tomatoes packed in oil and herbs, undrained
- 1/4 cup apple cider vinegar
- 2 tablespoons white sugar
- 2 tablespoons mild olive oil
- 1 heaping tablespoon dried Italian herbs or Italian seasoning
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- A couple of pinches of celery salt, or to taste
- Salt for the cooking water
- Ice and cold water for an ice bath
Instructions
1. Bring a pot of salted water to a boil. Prepare a large bowl of ice water.
2. Add the trimmed, cut green beans to the boiling water and cook for three minutes, until crisp-tender.
3. Immediately transfer the beans to the ice water to stop the cooking. Once cool, drain thoroughly in a colander. Pat away remaining moisture if needed.
4. In a large bowl, whisk together the apple cider vinegar, sugar, olive oil, Italian herbs, onion powder, garlic powder, and celery salt. Stir in the sun-dried tomatoes and all of the oil and herbs from the jar. Taste and adjust.
5. Add the thinly sliced sweet onion and toss, pressing the onions into the dressing so they are submerged as much as possible. Let sit for about one hour while the beans drain. In a very warm kitchen, refrigerate the onions during this step.
6. Add the well-drained green beans and toss thoroughly. Transfer to a covered glass or food-safe stainless steel bowl if needed.
7. Refrigerate overnight. Toss again before serving cold. Adjust the seasonings after marinating if needed.