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Skillet Green Bean Salad Recipe – Modern Take On A Spring Time Classic

Impulsive Culinarian’s Skillet Green Bean Salad Recipe


  • 1 Shallot, finely chopped
  • 1 tbsp Dairy Free Margarine
  • 1 Garlic Clove, thinly sliced
  • 1/4 White Wine
  • 10 Cherry Tomatoes, halved
  • 1 pound Green Beans, rinsed & trimmed


  • Heat a non-stick skillet over medium-low heat
  • Saute onions in margarine for 2 minutes
  • Add garlic and saute for one more minute
  • Add wine, tomatoes & green beans and increase heat to medium
  • Saute for 8 minutes, stirring occasionally
  • Season with kosher salt & freshly ground black pepper
  • Transfer to a serving plate and enjoy immediately

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.