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    Home » Camping Recipes

    Canned Green Bean Salad

    Published: Aug 10, 2020 · Modified: May 31, 2021 · 13 Comments

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This easy canned green bean salad is a quick vegetable side dish that requires zero cooking, and is perfect for road trips, camping, and power outages.

    canned green bean salad in a serving bowl

    Do you have strong feelings about canned green beans?

    I know there are some canned green bean haters out there, but I have to say, I think they’re pretty great.

    No, they’re not fresh green beans.

    And no, a canned green bean salad will never be as crisp and delicious as a fresh green bean salad.

    But.

    Hear me out.

    Canned green beans can be delicious!

    And if you’re in a spot where fresh vegetables are hard to find, or where you want vegetables but have no refrigeration or electricity, canned green beans can be your friend.

    All you need are a few shelf-stable ingredients to make this quick and easy canned green bean salad.

    This no-cook salad is perfect for camping trips, road trips, and power outages. Or if you, like me, crave vegetables in the middle of the night, this is a pretty delicious midnight snack.

    Looking for more camping recipe ideas? Try these no-cook fish wraps, campfire pizza, campfire lasagna, and smoked fish (kipper) sliders.

    What Kind of Canned Green Beans Should I Use?

    I’ve eaten this salad with lots of different types of green beans!

    It’s good with any type of canned, unseasoned green beans. I like it with French-cut, Italian-style, regular green beans, and wax beans. If you prefer, the low-sodium beans will also work well.

    Avoid using canned four-bean salad, which usually has seasoning added.

    Making the Salad Dressing

    To make the salad dressing, simply whisk together a little oil, vinegar, and mustard.

    If you’re traveling without a whisk, simply use a fork (or spork). I travel with a titanium spork.

    If you prefer a sweeter dressing, add a little honey (or use honey mustard).

    If you’re using low-sodium green beans, add a pinch of salt to the dressing.

    Whisk Together the Dressing
    Whisk Together the Dressing

    How to Make Canned Green Bean Salad

    Next, all you have to do is drain the can of beans, and then add the beans and a few sliced almonds to the dressing. Toss it all together.

    Serve the salad right away, and enjoy this easy veggie side dish!

    canned green bean salad in a serving bowl
    canned green bean salad in a serving bowl
    Print Recipe Save Recipe Saved!
    5 from 11 votes

    Canned Green Bean Salad

    This easy canned green bean salad is a quick vegetable side dish that requires zero cooking, and is perfect for road trips, camping, and power outages.
    Author: Sarah Trenalone
    Prep Time5 mins
    Total Time5 mins
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Servings: 2 people
    Calories: 134kcal
    Freezer Friendly?

    No

    Will It Keep?

    3-4 Days (Fridge)

    Prevent your screen from going dark

    Equipment

    • can opener (if cans aren't pop-top)
    • forks
    • bowls (for mixing salad + serving)

    Ingredients

    • 1 tablespoon olive oil
    • 2 teaspoons mustard (yellow, Dijon, or honey) Or use 1 tablespoon for a bolder dressing
    • 1 teaspoon vinegar (apple cider, white wine, or rice)
    • 1 teaspoon honey (optional)
    • 14 ounce can green beans (any variety, unseasoned)
    • 2 tablespoons almond slivers Or swap sunflower seeds

    Instructions

    • Mix together the oil, mustard, vinegar and honey (if using).
    • Drain the liquid from the green beans.  Add the green beans and almonds into a bowl with the dressing, and toss to incorporate the dressing.
      Divide among two bowls and serve.

    Notes

    Low-Sodium Green Beans: If substituting low-sodium canned green beans, the dressing will need a little salt.  
    Want to Cook the Green Beans? This recipe also works well with warmed beans.

    Nutrition

    Calories: 134kcal (7%) | Carbohydrates: 5g (2%) | Protein: 2g (4%) | Fat: 12g (18%) | Saturated Fat: 1g (6%) | Sodium: 58mg (3%) | Potassium: 71mg (2%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Calcium: 26mg (3%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!
    « Fire-Roasted Tomatoes
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    All commentsI made this
    1. Meg | Meg is Well

      August 15, 2017 at 11:15 pm

      5 stars
      So resourceful! This would be perfect for an emergency food stash.

      Reply
      • champagne-tastes

        August 16, 2017 at 8:12 am

        Definitely!!

        Reply
        • sharon

          December 04, 2019 at 7:57 pm

          Thank you. I am a truck driver battling obesity, I have no refrigerator or cooking appliances on my truck yet. I am going to try the green bean salad.

          Reply
          • Sarah Trenalone

            December 04, 2019 at 8:21 pm

            I hope this helps!!

            Reply
            • Pam

              August 19, 2021 at 8:40 pm

              5 stars
              I made the green bean salads it added finely diced Bermuda onion and one slice cooked bacon crumbled,used honey mustard and added a bit of sugar and seasoned salt. Chilled about an hour, then ate it with tequila lime wings& mustard potato salad. It was superb. Thanks for the recipe.

            • Alisha Trenalone

              August 20, 2021 at 10:38 am

              Glad you enjoyed it so much! Thanks for letting us know.

              -Alisha at Champagne Tastes

    2. Caroline @ Pinch Me, I'm Eating!

      August 26, 2017 at 9:00 am

      5 stars
      I made this when our power was out and it was AMAZING! Thank you!

      Reply
      • champagne-tastes

        August 28, 2017 at 8:24 am

        Haha- I’m not above eating them from the can! This just tastes better!

        Reply
    3. Amanda

      December 08, 2021 at 2:15 am

      5 stars
      I eat a mostly vegan diet with minimal meat. My family are all about meat so this is a quick salad for me to make. I added a bit of garlic powder, spicy mustard, olive oil, vinegar and pepper. So yummy.

      Reply
      • Alisha Trenalone

        December 08, 2021 at 10:13 am

        Great! Glad it worked out so well for you, and thanks for letting us know!

        -Alisha at Champagne Tastes

        Reply
    4. Alisha Trenalone

      June 13, 2022 at 2:42 pm

      5 stars
      I needed a super-quick, easy-to-transport side dish for a picnic lunch, and this was perfect. Hardly any prep! And it was yummy too.

      Reply
    5. LINDA

      August 08, 2022 at 1:08 pm

      5 stars
      To the greenbeans and inaddition to the slivered almonds I added garlic powder, onion powder, yellow mustard, honey, Maple Smokehouse, & Provence seasonings. This was the perfect side dish for my crockpot chicken & spagetti which I transported for a friend’s birthday lunch. I may add a bit of smoked paprika next time I make it. Thanks SO much for this recipe!

      Reply
      • Alisha Trenalone

        August 08, 2022 at 1:39 pm

        Wow, you went all out! Glad you enjoyed.

        -Alisha at Champagne Tastes

        Reply

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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