5.0 from 63 votes
Mediterranean Green Bean Salad Recipe
Here's a green bean salad recipe with a Mediterranean twist that can be ready in 20 minutes. Topped with crispy shallots and feta, this salad is packed with a lot of bright flavors. This salad keeps well, so it's fine to make it ahead of time.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6
Calories: 257 kcal
Course:
Side Dish , Salad
Cuisine:
Mediterranean
Ingredients
- 1 lb green beans trimmed and cut into 3 inch long pieces
- 1 tsp kosher salt
- 2 tbsp olive oil
- 2 shallots sliced
- 1/2 cup feta cheese crumbled
- 1 cup cherry tomatoes halved
- 1/2 cup walnuts roughly chopped
- 1 cup kalamata olives pitted
- 1/2 cup fresh mint
- 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.
Cup of Yum
Notes
- Most green beans should cook within 8 minutes. However, if you try the beans after putting them in the ice water and they are still uncooked, put them back into the boiling water and cook for another 2 to 4 minutes. Then place them back in the ice water.
- Store the leftovers in an airtight container and refrigerate for up to 4 days.
- You can serve this salad with zaatar chicken, Greek grilled chicken, instant pot chicken breast or pan seared salmon.
- I like using fresh green beans for this recipe because of the color and crispiness, however, you can also use canned green beans.
- To make this salad ahead of time, prepare the dressing, cook the beans, assemble the salad and keep it in the fridge. When you're ready to serve, drizzle with the dressing.
Nutrition Information
Calories
257kcal
(13%)
Carbohydrates
13g
(4%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
Monounsaturated Fat
11g
Cholesterol
11mg
(4%)
Sodium
615mg
(26%)
Potassium
364mg
(10%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
991IU
(20%)
Vitamin C
27mg
(30%)
Calcium
136mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 257
% 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.