Mediterranean Green Bean Salad Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6
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Calories
257 kcal
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Cuisine
Mediterranean
Mediterranean Green Bean Salad Recipe
Description
The salad is prepared by blanching green beans until tender-crisp, then shocking them in ice water to preserve color and texture. Shallots are fried until golden and crispy to add a crunchy topping. The salad is assembled with crumbled feta cheese, halved cherry tomatoes, roughly chopped walnuts, pitted kalamata olives, fresh mint, and chopped green onions.
The Dijon dressing is made with olive oil, Dijon mustard, lemon juice, garlic, salt, and pepper, providing a tangy and mildly sharp flavor that complements the ingredients. The salad's combination of crisp vegetables, creamy and tangy cheese, and nutty olives creates a refreshing and layered dish.
This salad pairs well with grilled or roasted meats and can be made ahead by preparing the components separately and combining before serving. It's a versatile option for Mediterranean-style meals.
If the green beans are not tender after blanching, extended cooking is recommended followed by another ice bath to maintain texture. Leftovers can be refrigerated for up to four days in an airtight container.
Ingredients
- 1 lb green beans trimmed and cut into 3 inch long pieces
- 1 tsp kosher salt
- 2 tbsp olive oil
- 2 shallot sliced
- 1/2 cup feta cheese crumbled
- 1 cup cherry tomato halved
- 1/2 cup walnuts roughly chopped
- 1 cup kalamata olives pitted
- 1/2 cup mint fresh
- 2 green onions chopped
Dijon dressing
- 2 tbsp olive oil
- 1 1/2 tsp Dijon mustard
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 lemon juice of
- 1 clove garlic minced
Instructions
- First, make the dressing by mixing the olive oil, dijon mustard, salt, pepper, lemon juice and garlic in a small bowl. Set aside.
- Heat the olive oil in a pan over medium heat. Fry the shallots until golden and somewhat crispy. Remove from the pan and onto a plate lined with a paper towel to absorb the excess oil.
- Bring a pot of water to boil and add 1 tsp salt to the water. Add the green beans to the boiling water and cook for 8 minutes (this is called blanching).
- Meanwhile, fill a large bowl with water and ice and set it aside. After 8 minutes, using a slotted spoon, take the green beans out of the boiling water and place them in the ice water. Let the green beans be in the ice water for 5 minutes, then drain and dry them.
- Place the green beans in a shallow bowl or a platter and top with fried shallots, feta, tomatoes, walnuts, olives, mint and green onion. Drizzle with the dijon dressing and serve.
Notes
- Check doneness of green beans after blanching, cooking longer if needed, then cooling again in ice water to keep crispness.
- Use fresh green beans for best color and texture; canned beans can be substituted but will differ in crispness.
- Prepare dressing and cook beans ahead to assemble salad when needed for convenience.
- Store leftovers in airtight containers and refrigerate up to four days.
- This salad complements grilled chicken or salmon dishes well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 11mg | 4% |
| Sodium | 615mg | 26% |
| Potassium | 364mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 991IU | 20% |
| Vitamin C | 27mg | 30% |
| Calcium | 136mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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