Green Bean Salad
User Reviews
5
Green Bean Salad
Description
The salad starts with briefly boiled green beans cooled in ice water to retain crunch, then combined with halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, sliced kalamata olives, and a mix of fresh herbs such as dill, parsley, chives, or basil. The dressing is made by whisking olive oil with Dijon mustard, red wine vinegar, lemon juice, garlic and onion powders, dried oregano, salt, and black pepper. This dressing coats the vegetables, enhancing their flavors with acidity and seasoning.
The salad balances crisp and fresh green beans alongside the salty feta and olives, with bright notes from tomatoes and lemon in the dressing. It is suitable as a refreshing side dish or a vegetarian option in a meal. The varied textures and Mediterranean-inspired ingredients lend it a summery feel.
The recipe notes suggest substitutions for different types of fresh beans such as wax beans, romano, or haricot vert. Thin slicing the red onion or using a mandoline helps keep it mild and crisp. Using a block of feta to crumble fresh delivers better texture and flavor than pre-crumbled.
Ingredients
For the salad
- 1 pound green beans trimmed and cut into 2 inch pieces
- 1 cup cherry tomato halved
- 1/4 cup red onion thinly sliced
- 1/2 cup feta cheese crumbled
- 1/3 cup kalamata olives sliced
- 1/4 cup fresh herbs such as dill, parsley, chives and/or basil, chopped
For the dressing
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon oregano dried
- salt to taste
- black pepper to taste
Instructions
- Bring a pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until just tender.
- Drain the green beans and place them in a bowl of ice water to cool. Place on a paper towel and pat dry.
- Add the green beans, tomatoes, onion, feta cheese, olives and herbs to a large bowl.
- In a small bowl, whisk together the olive oil, Dijon mustard, red wine vinegar, lemon juice, garlic powder, onion powder, dried oregano and salt and pepper.
- Pour the dressing over the vegetables and toss to coat, then serve.
Notes
- Use alternative fresh beans like wax beans, romano, or haricot vert for variation.
- Thinly slice red onion with a sharp knife or mandoline for mild flavor and crisp texture.
- Buy feta in block form and crumble it yourself for improved taste and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 16mg | 5% |
| Sodium | 410mg | 17% |
| Potassium | 346mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1090IU | 22% |
| Vitamin C | 24.5mg | 27% |
| Calcium | 144mg | 14% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
