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Green Bean and Asparagus Salad


"Very tasty salad of roasted asparagus and green beans. I got the inspiration when I was indecisive about choosing between the two vegetables for a side dish. Roasting the vegetables brings out their great flavor and the addition of cherry tomatoes, onion, and fresh parsley give it a lovely color."
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35 m servings 86 cals
Original recipe yields 8 servings


  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
  3. Roast green beans in preheated oven until tender, about 10 minutes.
  4. Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
  5. Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
  6. Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.

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Read all reviews 26
  1. 35 Ratings

Most helpful positive review

I made this salad for an extended family Father's Day dinner and it was liked by people of all ages. The number of compliments was impressive. The only change I made to the recipe was to roast...

Most helpful critical review

I had planned to add feta cheese, as another reviewer mentioned, but forgot to buy it, oy! I think that would have made the difference. As such, this was bland, even though I added a bit of v...

Most helpful
Most positive
Least positive

I made this salad for an extended family Father's Day dinner and it was liked by people of all ages. The number of compliments was impressive. The only change I made to the recipe was to roast...

I liked this but hubby not so much. He didn't care for the raw tomatoes and red onion. I liked it.... go figure!

Great flavor with the parsley. Made a few changes which gave this 5 stars- I used only green beans and doubled them as I had a ton of excess from our garden. We also roasted the onion and 3 clo...

Very good and pretty to serve. I used the frozen green beans from Costo instead of fresh. Just watch the texture of beans and asparagus until it is to your liking. Will make again.

Love it,

Followed the recipe as described. Made it ahead and served it cold. Guests loved it. Will make it again.

I decided to make this dish on Easter. Delicious! This was a different variety of veggies that I hadn't introduced to guests before and received lots of compliments. I would also recommend slic...

First of all, I rely on reviews for shopping and recipes. It is no help if someone does not follow the original recipe and rates it on their changes. And as for crisp vegetables, this one clear...

This was delicious. I steamed the vegetables rather than roasting them in order to avoid the oil. Recommended!