Best Green Bean Salad With Pine Nuts And Feta Recipes

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GREEN BEANS WITH PINE NUTS



Green Beans with Pine Nuts image

Green Beans with Pine Nuts is an easy and healthy recipe that will make a great side dish for any main dish! This simple combination will pair well with beef, veal, pork, lamb, duck, or chicken. It's also a fantastic side dish for salmon, trout, scallops, and shrimp. Green beans are one of the best sides for a family weeknight dinner!

Provided by Julia

Categories     Side Dish

Time 20m

Number Of Ingredients 8

1 pound green beans (fresh, rinsed, ends trimmed)
1/4 teaspoon salt
2 tablespoons olive oil
6 cloves garlic (minced)
1 tablespoon lemon juice (freshly squeezed)
1/2 cup Parmesan cheese (grated)
1/3 cup pine nuts ( lightly toasted)
1/4 teaspoon black pepper (coarsely ground)

Steps:

  • Bring a large pot of water to boil, add green beans and 1/4 teaspoon salt. Cook on medium heat for 5 minutes. Drain the beans.
  • Heat olive oil in a large skillet on medium heat. Add minced garlic and cooked green beans.
  • Saute on medium heat for about 2 minutes, stirring.
  • Remove from heat. Add freshly squeezed lemon juice and stir. Add grated Parmesan cheese and stir. Top with lightly toasted pine nuts. Season with more salt, if needed. Season with coarsely ground black pepper.

Nutrition Facts : Calories 230 kcal, Carbohydrate 12 g, Protein 8 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 9 mg, Sodium 354 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

GREEN BEAN, PECAN, AND FETA SALAD



Green Bean, Pecan, and Feta Salad image

A versatile and tasty veggie salad to help cool those hot summer days! Prep time is chilling time in the fridge.

Provided by Julesong

Categories     Lunch/Snacks

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs fresh green beans, ends trimmed
1 small purple onion, thinly sliced
4 ounces crumbled good quality feta cheese
1 cup coarsely chopped toasted pecans
1/2 cup olive oil
1/4 cup champagne vinegar
4 -5 drops good balsamic vinegar, to taste
1 tablespoon chopped fresh basil
2 cloves garlic, minced
1/4 teaspoon salt, to taste
1/8 teaspoon pepper, to taste

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 AND FETA SALAD



Green Bean and Feta Salad image

A tasty salad using fresh green beans and feta cheese in a tangy dressing.

Provided by LIZ1888

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 4h35m

Yield 5

Number Of Ingredients 12

1 ½ pounds fresh green beans
1 sweet onion, peeled
2 cloves garlic, chopped
½ cup rice wine vinegar
½ cup apple cider vinegar
⅓ cup canola oil
1 tablespoon white sugar
¾ teaspoon salt
ground black pepper to taste
1 dash hot sauce
1 dash Worcestershire sauce
4 ounces feta cheese, crumbled

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!

Nutrition Facts : Calories 259.3 calories, Carbohydrate 15.8 g, Cholesterol 20.2 mg, Fat 19.9 g, Fiber 5 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 618.4 mg, Sugar 6.4 g

GREEN BEAN SALAD WITH FETA CHEESE



Green Bean Salad with Feta Cheese image

This green bean salad is a summer salad or side dish idea.

Provided by AHinojosa

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 7

½ cup chopped walnuts
1 pound Beans, snap, green, raw
½ cup crumbled feta cheese
½ cup thinly sliced red onion
⅓ cup dried cranberries
salt and freshly ground black pepper to taste
½ cup balsamic vinaigrette salad dressing

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.

Nutrition Facts : Calories 344.8 calories, Carbohydrate 24.6 g, Cholesterol 28 mg, Fat 25.6 g, Fiber 5.7 g, Protein 9.1 g, SaturatedFat 6.7 g, Sodium 709.5 mg, Sugar 11.7 g

SALAD: BEETROOT SALAD WITH FETA, GREEN BEANS & PINE NUTS



Salad: Beetroot Salad With Feta, Green Beans & Pine Nuts image

Feta cheese - smooth and creamy, yet satisfyingly salty - combines beautifully with crunchy fresh beetroot and pine nuts My recipe is adapted from one which uses goats' cheese on the Australian betterhealth website, I prefer feta: the combination of ingredients remains spectacularly pleasing, and is always enthusiastically received.

Provided by David GM

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 kg beetroot (fresh, not pickled, about 4 bulbs with leaves or you can substitute with baby spinach leaves)
200 g green beans
1/2 small red onion, finely sliced (optional)
1 tablespoon pine nuts (or a small handful of hazelnuts, roughly chopped, if preferred)
100 g feta cheese
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
1 garlic clove, crushed
1 tablespoon capers (drained if in brine or soaked in milk for 1/2 hr is packed in salt)
salt and pepper, to taste

Steps:

  • Place the pine nuts (or hazelnuts) on non-stick foil under the grill and cook until brown - this will only take a few minutes, and they do need watching carefully as they can easily burn if left too long. Remove from under the grill and allow to cool. Prepare the beetroot by trimming and washing the leaves and scrubbing the bulbs.
  • Bring a saucepan of water to the boil, place the beetroot in the water then return to the boil, cover and reduce the heat. Simmer the beetroot until tender. (This will probably take around 30 minutes. Pierce with a knife to test that it is tender right through to the middle.).
  • Once tender, remove from the pan, drain and leave until to cool enough to handle then peel off the skins (I like to wear kitchen gloves for this so that my hands aren't stained deep purple all day) and cut into wedges.
  • Meanwhile, boil the green beans for 2 - 4 minutes (they should be tender but still crisp). Place a sieve or colander over a bowl large enough to accommodate the water from the saucepan. Tip the beans into the sieve and reserve the hot water.
  • Then turn the green beans out of the sieve into a bowl of ice-cold water (this will arrest the cooking process and the beans will retain their vibrant green colour).
  • Return the hot water in to the saucepan and bring back to the boil. Add the beetroot leaves/baby spinach and cook briefly. Once tender, drain in the same manner as the green beans, and again - plunge into a bowl of cold water, then drain again (or, if you have a salad spinner, spin them until dry enough to serve).
  • Make the dressing by placing the vinegar, oil, garlic, capers, and salt and pepper in a seal-tight jar and shaking to combine.
  • The salad can either be served warm or cold. If you decide to serve it cold, keep all the ingredients separate whilst cooling or the beetroot colour runs into the green beans and cheese.
  • To serve: place the leaves on 4 salad servers, carefully place beetroot wedges on top then arrange the green beans among and on top of the beetroot. Lastly, crumble the feta cheese over the salad and drizzle with the salad dressing.

Nutrition Facts : Calories 268.5, Fat 14.1, SaturatedFat 4.9, Cholesterol 22.2, Sodium 538.8, Carbohydrate 30.5, Fiber 7, Sugar 21.8, Protein 9.1

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