Fresh, crunchy, and full of flavor, this Cold Green Bean Salad is the kind of side dish you’ll return to all spring and summer. It’s easy to make, holds up beautifully after it’s dressed, and offers just the right balance of textures and flavors – bright, herby, a little tangy, and subtly sweet. Our version is elevated by a cool mint vinaigrette that adds an unexpected but welcome freshness, tying everything together from the crisp green beans to the creamy feta and toasted pecans.
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Why This Recipe Works
- Fresh and vibrant. Blanched green beans stay crisp and bright, the perfect base for a warm-weather salad.
- Unexpected flavor twist. A tangy mint dressing adds a subtle sweetness and cool herb flavor without overpowering.
- Balanced textures. Crunchy pecans, creamy feta, and sharp red onion add contrast and keep every bite interesting.
- Make-ahead friendly. The salad holds its texture even after being dressed, making it ideal for entertaining and taking to potlucks or picnics.
- Flexible ingredients. Easily swap pecans for walnuts, or add in cherry tomatoes for variety.
Ingredients in This Green Bean Salad with Feta Cheese
Quick Tip
Selecting and Storing Fresh Green Beans?
Choose green beans that are bright green, firm, and snap easily when bent; avoid any that are limp or spotted. To keep them fresh, store unwashed beans in a perforated plastic bag or loosely wrap them in a paper towel and place in a partially closed bag. Store in the crisper drawer and use within 4 days.
Ingredient Substitutions and Additions
While I love this salad as it is, it is very flexible and can be modified to suit your tastes, dietary needs, or what you have on hand. Here are a few suggestions:
- Swap pecans for walnuts, almonds, or pine nuts
- Use fresh dill instead of mint for a different herb flavor (although you will lose the cool, fresh flavor)
- Use red wine vinegar instead of white.
- Substitute goat cheese crumbles for the salty feta.
- Add halved juicy cherry tomatoes for extra color.
- Toss in canned (rinsed and drained) chickpeas for added protein
- To make it dairy-free or vegan, omit the feta or use a plant-based feta substitute
Can I Use Frozen Green Beans?
Fresh green beans are best for this salad because they hold their crunch and bright color after blanching. If you need to use frozen, choose whole green beans (not cut), and steam or blanch them just until tender-crisp. Be sure to drain well and pat dry to avoid a watery salad. The texture won’t be quite as crisp, but the flavors will still come through.
How to Make This Cold Green Bean Salad Recipe
Here’s all you have to do to create this vibrant salad:
Mint Vinaigrette
- Blend ingredients.
Combine the olive oil, mint, vinegar, salt, garlic, and pepper in a food processor or blender and blend until smooth. Add additional salt and pepper to taste.
- Refrigerate.
Put in a jar or other covered container and refrigerate for at least 1 hour to allow the flavors to blend.
Cold Green Bean Salad
- Blanch the green beans; dry.
Steam the green beans until crisp tender (I cook them in my Instant Pot), then immediately plunge into a large bowl of ice water to keep their bright green color, flavor, and texture. Drain again and pat dry with paper towel. - Combine salad ingredients; refrigerate.
When beans are dry, place in a large serving dish and toss with the pecans, onions, and feta. Cover and chill for at least 30 minutes.
- Toss with dressing and serve.
Just before serving, pour the mint vinaigrette over the salad and toss. Season with salt and pepper to taste.
Tips for the Best Green Bean Salad With Feta Cheese
Here are my tips for ensuring your salad comes out perfect every time:
- Use fresh green beans. They should be firm, bright green, and snap easily (see Quick Tip above).
- Don’t overcook the beans. Steam just until crisp-tender, then plunge into ice water to stop the cooking.
- Choose the right mint. Spearmint is ideal here; it’s milder and sweeter than peppermint.
- Toast the nuts. Don’t skip this step – it deepens their flavor.
- Use good-quality feta. Look for block feta, preferably in brine, for the best texture and taste.
- Soften the raw onion’s bite, if needed. If your red onion is too strong for your taste, soak the chopped pieces in cold water for 10 to 15 minutes, then drain and pat dry.
- Let the dressing rest. Mix it up at least 30 minutes ahead to let the flavors meld before tossing with the salad.
How to Serve Green Bean Salad with Feta
This salad is best served cold or at room temperature. Some main dishes I like to pair it with include:
- Grilled Lemon Chicken Recipe
- BBQ Chicken with Oklahoma BBQ Sauce
- Air Fryer Fried Chicken Breast
- Slow Cooker Pulled Beef Recipe – for Sandwiches
- Sloppy Joes with Ground Turkey – a.k.a. Sloppy Janes
- Easy Oven Braised Beef Short Ribs with Spicy BBQ Sauce
- Braised Baby Back Ribs with Zesty BBQ Sauce
- Spicy Rubbed Pork Tenderloin
- Salmon Patties
Other Spring and Summer Side Salad Recipes
- Orzo Pasta Greek Salad with Lemon-Basil Dressing
- Grilled Corn Salad Recipe with Zucchini and Tomato
- Vegetable Couscous Recipe
- Recipe for Tomato Salad
- Best Broccoli Salad Recipe Ever
- Curried Pea Salad with Bacon and Cashews
- Lemon Mayonnaise Coleslaw Recipe
- Dorothy’s Potato Salad
Green Bean Salad with Feta Cheese
This Cold Green Bean Salad with feta and mint dressing is refreshing, healthy, and always a crowd-pleaser. Crisp green beans, tangy feta, and crunchy pecans make it a standout side – perfect for spring and summer gatherings!
Prep Time: 10 minutes
Chilling Time: 30 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Gluten Free
Ingredients
Scale
Mint Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/3 cup fresh mint leaves (packed)
- 2 1/2 tablespoons white wine vinegar
- 1/2 teaspoon kosher or sea salt
- 1 medium garlic clove, finely chopped
- Ground black pepper, to taste
Cold Green Bean Salad
- 1 pound fresh green beans, trimmed and cut into 1” pieces
- 2/3 cup chopped toasted pecans (can substitute walnuts, almonds or pine nuts)
- 2/3 cup chopped red onion
- 2/3 cup crumbled feta cheese (not flavored)
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
Mint Vinaigrette
- Combine the olive oil, mint, vinegar, salt, garlic, and pepper in a food processor or blender and blend until smooth. Add additional salt and pepper to taste. Put in a jar or other covered container and refrigerate for at least 30 minutes to allow the flavors to blend.
Cold Green Bean Salad
- Steam the green beans until crisp-tender. Immediately plunge the beans into ice water to keep their bright green color. Drain again and pat dry with paper towel.
- When beans are dry, place in a serving bowl and toss with the pecans, onions, and feta. Cover and chill for at least 30 minutes.
- Just before serving, pour the mint dressing over the salad and toss. Season with salt and pepper to taste.
Notes
Make ahead: The dressing can be made up to 4 days ahead, placed in an airtight container, and refrigerated. The beans can be steamed one day ahead and kept in a zip-top baggie in the refrigerator. Toss with the pecans, onions, and cheese the day you plan to serve the salad.
Tips:
– Use fresh green beans. They should be firm, bright green, and snap easily (see Quick Tip above).
– Don’t overcook the beans. Steam just until crisp-tender, then plunge into ice water to stop the cooking.
– Choose the right mint. Spearmint is ideal here; it’s milder and sweeter than peppermint.
– Toast the nuts. Don’t skip this step – it deepens their flavor.
– Use good-quality feta. Look for block feta, preferably in brine, for the best texture and taste.
– Soften the raw onion’s bite, if needed. If your red onion is too strong for your taste, soak the chopped pieces in cold water for 10 to 15 minutes, then drain and pat dry.
– Let the dressing rest. Mix it up at least 30 minutes ahead to let the flavors meld before tossing with the salad.
- Category: Side Dish
- Method: No bake
- Cuisine: Mediterranean
Nutrition
- Serving Size:
- Calories: 323
- Sugar: 4.4 g
- Sodium: 354 mg
- Fat: 31.2 g
- Saturated Fat: 6 g
- Carbohydrates: 9.9 g
- Fiber: 3.9 g
- Protein: 5.3 g
- Cholesterol: 14.8 mg
