Green Bean Salad (Tomatoes & Feta)
User Reviews
5.0
9 reviews
Excellent
Green Bean Salad (Tomatoes & Feta)
Report
Skip the oven and make this easy Green Bean Salad when the summer months roll around. It's simple to blanch green beans, then toss them in a vinaigrette with feta cheese, tomatoes, basil, and onion.
Share:
Ingredients
- 12-16 oz. green beans trimmed, cut into 1-inch
- 2 Tbsp. oil olive or avocado
- 1 Tbsp. red wine vinegar or apple cider vinegar
- 1 Tbsp. honey
- ¾ tsp. salt to taste
- ¼ tsp. black pepper to taste
- 8 oz. cherry tomatoes cut in half
- 4 oz. feta cheese crumbled
- ¼ cup red onion finely diced
- 2 Tbsp. basil chiffonade
- ⅓ cup almonds sliced, toasted
Instructions
- Bring a large pot of water to a boil. Once boiling, add the trimmed and cut green beans. Boil for 4-5 minutes or until bright green and tender. Remove from the pot using a slotted spoon and let dry in a colander.
- While the beans are cooking, whisk together the oil, vinegar, honey, salt, and pepper in a large bowl.
- When the beans have cooled down to room temperature add them to the large bowl with the vinaigrette along with the cut tomatoes, cheese, onion, basil, and toasted almonds. Toss everything together until just combined, being careful not to overmix. Serve immediately or refrigerate for a couple of hours to serve chilled.
Notes
- How to prep ahead of time: This salad is even better the next day, so make it early. You can also snap the ends and cut the green beans a day or two in advance, as well. Make the sauce in a mason jar the day before, as well.
- How to store: Place leftover green bean salad in an airtight container. Keep in the fridge for up to 3-5 days.
- How to freeze: Freezing this salad is not recommended as the texture will be different.
Nutrition Information
Show Details
Calories
176kcal
(9%)
Carbohydrates
11g
(4%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.02g
Cholesterol
17mg
(6%)
Sodium
463mg
(19%)
Potassium
301mg
(9%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
917IU
(18%)
Vitamin C
17mg
(19%)
Calcium
151mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 17mg | 6% |
| Sodium | 463mg | 19% |
| Potassium | 301mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 917IU | 18% |
| Vitamin C | 17mg | 19% |
| Calcium | 151mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
Avocado pasta salad with tomatoes and feta cheese or queso fresco
South American, American, International
4.9
(24 reviews)
Orzo Salad with Zucchini, Tomatoes, Olives and Feta
American, International, Vegetarian, Vegan
0.0
(0 reviews)
Quick-Marinated White Bean Salad With Feta
American, International, Vegetarian, Vegan, gluten-free
0.0
(0 reviews)
