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Green Bean Salad
Fresh green beans with tomatoes, fresh herbs and feta cheese, tossed in a light garlic and lemon dressing.
Servings 8 servings
Calories 149kcal
- 2 pounds green beans ends snipped and beans cut in half
- 14 ounces grape tomatoes cut in half
- ¼ cup fresh basil leaves chopped
- ¼ cup fresh parsley leaves chopped
- ⅓ cup fresh squeezed lemon juice
- ⅓ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cloves fresh garlic minced
- ½ cup feta cheese crumbles
Bring a large pot of water to boil.
Add the green beans and cook until tender crisp, 2-3 minutes.
Use a slotted spoon to transfer beans to a large bowl of ice water while you prepare the dressing.
In a medium mixing bowl, combine lemon juice, olive oil, salt, pepper and minced garlic.
Strain ice water off of beans and pat them dry with a paper towel.
Place tomatoes, parsley, and basil in a large mixing bowl. Toss together.
Add beans and mix.
Pour dressing over salad, sprinkle cheese crumbles on top and mix gently.
Serve immediately.
- Blanch the green beans before starting your salad.
- Use fresh herbs for this recipe; dried ones won’t work well.
- Choose green beans that are thinner, bright green, and firm to the touch.
Calories: 149kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 263mg | Potassium: 376mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1433IU | Vitamin C: 23mg | Calcium: 98mg | Iron: 2mg