Best Green Bean Feta Salad Recipes

TOMATO-GREEN BEAN SALAD WITH CHICKPEAS, FETA AND DILL

Steps:

• Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
• Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
• Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
• To serve, sprinkle generously with dill and oregano.

GREEK GREEN BEAN SALAD WITH FETA AND TOMATOES

Steps:

• Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl
• Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.

GREEN BEAN, WALNUT AND FETA SALAD

Steps:

• Bring a large pot of water to a boil over high heat and season with a large pinch of salt. Add the green beans and cook for 3 to 4 minutes until tender but still crisp. Transfer to a boil of iced water to cool and then drain and pat dry.
• Add the green beans, onions, and walnuts to a large bowl.
• In a separate bowl, whisk together the vinegar and olive oil. Season with salt and pepper, to taste.
• Pour the vinaigrette over the green beans, onions, and walnuts and toss to combine. Transfer to a platter and top with crumbled feta and freshly cracked black pepper.

GREEN BEAN FETA SALAD

Steps:

• Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place beans in a large bowl; cover and refrigerate for at least 1 hour., In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, dill, salt and pepper; shake well. Add pecans and onion to beans. Drizzle with dressing; toss to coat. Sprinkle with cheese. Serve immediately with a slotted spoon.

GREEN BEAN AND FETA SALAD

Steps:

• Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
• For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!

GREEN-BEAN AND FETA SALAD

Steps:

• Cook beans in a large pot of boiling salted water until crisp-tender, 6 to 8 minutes. Drain in a colander; run under cold water to stop cooking.
• Whisk oil with vinegar and mustard; season with salt and pepper.
• Toss beans with vinaigrette, tomatoes, scallions, and feta.

GREEN BEAN, PECAN, AND FETA SALAD

Steps:

• Trim the ends (and strings, if you like) from the green beans, then snap or cut them into thirds.
• Using a steamer basket in a pan, cover and cook for 15 minutes or until crisp-tender; plunge the cooked beans into cold water to stop the cooking process, then drain and pat dry.
• Toss together the cooked green beans, sliced onion, feta, and pecans in a large bowl; cover and chill in refrigerator for at least 1 hour.
• Meanwhile, whisk together the remaining ingredients in a non-reactive bowl to make the vinaigrette; chill for 1 hour.
• Pour the vinaigrette over bean mixture, toss, and chill an additional 1 hour; toss again just before serving.
• Makes 8 servings.
• Notes: walnuts or pine nuts can be substituted for pecans, and dill may be substituted for basil if you prefer.
• Tweaked and adapted from a recipe posted at Gail's Recipe Swap.

GREEN BEAN SALAD WITH FETA

Steps:

• In a medium-size bowl, combine greens, beans and cheese. Add oil, vinegar, juice, fennel seeds, salt and pepper; toss. Sprinkle with dried cranberries, if desired.

GREEN BEAN SALAD WITH FETA CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet.
• Bake in preheated oven until toasted, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes.
• While walnuts cool, bring a large pot of water to a boil. Add green beans and cook, 5 to 7 minutes. Drain and rinse with cold water; drain again.
• Transfer green beans and walnuts to a mixing bowl and add feta, red onion, cranberries, salt, and pepper; gently toss together. Add balsamic dressing to serve.

COLD GREEN BEAN SALAD WITH FETA AND CHERRY TOMATOES

Steps:

• Whisk together olive oil, red wine vinegar, basil, garlic, salt, and pepper in a jar and allow to blend overnight.
• Toast almonds in a small dry skillet over medium heat until lightly browned, flipping often, 2 to 3 minutes. Remove to a plate and let them cool completely.
• Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Use a slotted spoon to transfer the beans to a bowl of ice water. Drain well, pat dry (you want the bean as dry as possible), and place the beans into a large bowl. Add feta cheese, tomatoes, and red onions; mix to combine.
• Pour dressing over the green beans and sprinkle with toasted almonds; mix to combine. Let marinate in the refrigerator for 2 hours before serving.

GREEN BEAN FETA SALAD

Steps:

• 1. Cook green beans in boiling salted water to cover 8 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain and pat dry. Place in serving bowl; cover and chill at least 2 hours.
• 2. Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.
• 3. Add chopped onion and 1/2 cup of LemonVinaigrette prepared in step 2 to beans, tossing to coat. Sprinkle with feta and walnuts. (you can use leftover vinaigrette to marinate artichoke hearts or chicken breasts.).

GREEN BEAN SALAD WITH FETA

Steps:

• Add beans to large pan of boiling water; cook 7 min. or until crisp-tender. Drain; rinse with cold water.
• Place beans in large bowl. Add remaining ingredients; mix lightly.

GREEN BEAN, FETA, WALNUT AND MINT SALAD

Steps:

• 1. Bring 2 quarts salted water to a boil in a saucepan over medium heat. Add the green beans and cook them until they are crisp-tender, about 4 minutes. Drain the beans and plunge them immediately into ice water to stop their cooking. Drain them again and pat them dry. 2. Transfer the beans to a shallow serving bowl. Sprinkle with the walnuts, onion, and feta. Chill well. 3. Make the dressing: Combine the oil, mint, vinegar, garlic, salt, and pepper in a lidded jar and shake to blend. Pour the dressing over the bean mixture, toss thoroughly, and serve.

SHRIMP, GREEN BEAN AND FETA PASTA SALAD

Steps:

• Have ready a large bowl of ice water.
• In pot of boiling salted water, cook green beans until they turn bright green and start to soften.
• Transfer beans to ice water immediately. When cool, drain them and pat them dry with a clean towel.
• Meanwhile, prepare pasta according to package directions (cook until al dente.).
• Drain pasta and rinse with cold water until pasta is completely cool and drain again until free of excess water. Set aside.
• In large bowl, combine cooked green beans, pasta, shrimp, dill to taste, vinegar, lemon juice, olive oil, feta cheese, salt and pepper to taste.
• Serve immediately, or cover tightly and refrigerate up to 2 days.

GREEN AND YELLOW BEAN SALAD WITH CHUNKY TOMATO DRESSING AND FETA

Steps:

• Bring 4 cups water to a boil in a medium saucepan. Cook the beans in boiling water for 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.
• Combine tomato and next 4 ingredients (through pepper) in a bowl. Divide beans evenly among 8 plates. Top each serving with 1/4 cup tomato mixture. Sprinkle each serving with 1 tablespoon slices basil and 1 tablespoon cheese.
• You may also just mix and toss everything together.

GREEN BEAN SALAD WITH PINE NUTS AND FETA

Steps:

• Grab a bowl throw in all of the above, and mix--how easy is that!
• Enjoy!

GREEN BEAN SALAD WITH TOMATOES AND FETA

Steps:

• Bring several quarts of water to a boil in a large saucepan. Add the beans and salt to taste. Cook until crisp-tender, about 5 minutes. Drain, shake dry and then spread out over a clean towel so they dry quickly. Let the beans cool to room temperature.
• Combine the tomatoes, shallot, oil, lemon juice, parsley and pepper to taste in a large serving bowl.
• Add the beans and adjust the seasonings, using salt sparingly.
• Sprinkle the feta cheese over the salad and serve immediately.
• Variation: Use 1 tablespoon walnut oil and 1 tablespoon extra-virgin olive oil. Sprinkle the salad with 1/3 cup toasted and coarsely chopped walnuts and crumbed goat cheese (instead of the feta) just before serving.

GREEN BEAN & FETA SALAD

Steps:

• Cook beans tender crisp.
• Chill at least one hour.
• Combine oil, vinegar, garlic, dill, salt& pepper and blend well.
• Add pecans and red onion to beans.
• Add dressing and toss.

GREEN BEAN CHICKPEA BEET FETA SALAD

Steps:

• Place a pot of water to boil with added salt.
• Cook beans about three minutes until tender crisp.
• Drain and place in cold water to stop cooking, drain .
• Place cooked beans into a large bowl, add beets, chickpeas and mint.
• In another bowl place oil and vinegar salt and pepper to taste.
• Pour dressing over veggies and toss.
• Sprinkle with the crumbled feta cheese.

GREEN BEAN, WALNUT & FETA SALAD

Steps:

• Bring 4 quarts water to boil in 6-quart saucepan. Add beans and cook until crisp-tender, about 4 minutes. Drain well; immediately plunge into ice water to stop cooking process. Drain beans again; pat dry with linen towel. (Can be prepared several hours ahead. If so, refrigerate until ready to serve.) Combine oil, mint, vinegar, salt, garlic, and pepper in small jar and shake to blend. Arrange beans in shallow serving bowl. Sprinkle with nuts, onion, and cheese. Just before serving, pour dressing over and toss thoroughly.