These Simple Italian Marinated Green Beans Are My Family’s Favorite Potluck Side Dish

Growing up in a large Italian family, every gathering was a full-blown celebration — and, of course, no celebration was complete without food. Almost every birthday, baptism, graduation, or party we hosted was a potluck. One person would take the lead, cooking enough to feed the crowd, and then at least 20 Italian women would show up with a side dish in hand. If it was between March and September, you could always count on these marinated green beans being part of the spread.

A fixture at Italian-American gatherings in the warmer months, these marinated green beans are the perfect side: salty, tangy, fresh, with just a hint of heat. Spring brings an abundance of green beans, and if you're lucky enough to have a surplus from your garden, a local farmer’s market, or your grocery store, this recipe is for you. With a little prep, you can whip these up in under 15 minutes, and they’ll steal the show at any summer party or BBQ. The best part? They taste just as good cold from the fridge as they do at room temperature. The longer they marinate, the deeper the flavors develop, so while they’re fantastic after just an hour or two, giving them an overnight soak in the fridge yields the best results. Leftovers? They just get better with time.

Don’t skimp on the herbs — they elevate the dish with so much depth and flavor. By tearing the leaves by hand, you release their fragrant oils without turning them brown or soggy. Mixing the herbs into the beans, and then topping them with freshly torn herbs, creates layers of flavor. The balsamic vinegar adds a perfect balance of punchy acidity and a hint of sweetness. It also helps soften the beans slightly, so if they seem a little firm at first, don’t worry — after a night in the fridge, the vinegar will work its magic, giving them just the right texture.

Italian-Style Marinated Green Beans

Ingredients

• 1 lb. fresh green beans
• ⅓ cup olive oil
• 3 tablespoons balsamic vinegar
• 2 cloves garlic, crushed
• Pinch of chili flakes or a small scoop of Calabrian chili paste
• Handful of fresh basil, torn
• Handful of fresh mint, torn
• Salt and pepper, to taste

Instructions

1. Trim the stem ends from the green beans, snapping them in half if they're too long to be easily eaten. Rinse them briefly in a sieve.
2. In a large pot, bring salted water to a boil.
3. While the water heats, prepare an ice bath by filling a large bowl with cold water and plenty of ice.
4. Once the water is boiling, add the green beans and blanch for 3 minutes. Drain immediately, then transfer the beans to the ice bath. Let them chill for 5 minutes, then drain again, removing any remaining ice.
5. In a bowl large enough to hold the green beans, whisk together the olive oil, vinegar, garlic, chili flakes, half of the basil, half of the mint, and salt and pepper.
6. Pour the green beans into the marinade and toss until fully coated. Taste and adjust seasoning, adding more vinegar or salt if needed.
7. Cover and refrigerate for at least 8 hours, or overnight, tossing occasionally to ensure the beans are evenly marinated.
8. When ready to serve, sprinkle with the remaining basil and mint. The beans are delicious served cold or at room temperature.