This easy green bean salad recipe features fresh green beans, cherry tomatoes, feta cheese and olive oil. It’s perfect as an appetizer or main course.
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Green bean dishes are always a hit at any potluck dinner I’ve been to and they are welcomed at the dinner table any time. My family loves them, so making a quick green bean salad is an option they look forward to every time. The best part about this dish is that it can be enjoyed cold or warm.
Several have asked if you can use canned or frozen green beans for this recipe. You can, but I don’t recommend it. They will create a mushy dish that isn’t as flavorful as when you use fresh beans. These are the perfect side dish for numerous dishes. Try them with one of these for an easy weeknight meal:
- BBQ Whiskey Peach Smoked Pulled Chicken
- Grilled Greek Chicken Skewers
- Marinated Grilled Chicken Breasts
- Instant Pot® Balsamic Pork Tenderloin
- Creamy Mushroom Pork Chops
- Crunchy Pecan Crusted Pork Chops
- Roasted Salmon with Hollandaise Sauce
- Seared Strip Steak with Sautéed Mushrooms
- Garlic-Herb Whole Roasted Chicken
- Lemon Pepper Roasted Chicken
Ingredients to Make Green Bean Salad:
- Fresh green beans, tips removed and cut in half
- Grape tomatoes, washed and cut in half
- Fresh basil leaves, finely chopped
- Fresh parsley leaves, finely chopped
- Extra virgin olive oil
- Sherry vinegar
- Sea salt and black pepper, to taste
- Feta cheese, crumbled
How to Make Green Bean Salad:
Over high heat, bring a large pot of salted water to a boil. Add green beans and cook until crisp tender, approximately 3-4 minutes. Drain the green beans and then transfer to a large bowl of ice water to prevent further cooking.
Remove green beans from the ice bath and pat dry before adding to a large glass or other non-reactive bowl. Add the tomatoes, basil, parsley, olive oil, and vinegar to the bowl and toss to combine. Season with salt and pepper, to taste.
Gently fold in crumbled Feta cheese and serve immediately. Salad can also be chilled and served cold.
Green Bean Salad
Ingredients
- 1½ lbs. fresh green beans, tips removed and cut in half
- 1 pint grape tomatoes, washed and cut in half
- 1 Tablespoon fresh basil leaves, finely chopped
- 1 Tablespoon fresh parsley leaves, finely chopped
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons sherry vinegar
- Sea salt and black pepper, to taste
- 1 cup Feta cheese, crumbled
Instructions
Over high heat, bring a large pot of salted water to a boil. Add green beans and cook until crisp tender, approximately 3-4 minutes. Drain the green beans and then transfer to a large bowl of ice water to prevent further cooking.
Remove green beans from the ice bath and pat dry before adding to a large glass or other non-reactive bowl. Add the tomatoes, basil, parsley, olive oil, and vinegar to the bowl and toss to combine. Season with salt and pepper, to taste.
Gently fold in crumbled Feta cheese and serve immediately. Salad can also be chilled and served cold.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 171Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 22mgSodium: 289mgCarbohydrates: 11gFiber: 4gSugar: 6gProtein: 6g
