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!
Servings: 6 servings
Calories: 314kcal
Ingredients
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 pecans chopped and toasted, can substitute walnuts, almonds or pine nuts
- 2/3 cup red onion chopped
- 2/3 cup feta cheese crumbled, 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.
- 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.
Nutrition
Calories: 314kcal | Carbohydrates: 10g | Protein: 5g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 15mg | Sodium: 391mg | Potassium: 260mg | Fiber: 4g | Sugar: 4g | Vitamin A: 705IU | Vitamin C: 12mg | Calcium: 130mg | Iron: 1mg