Green Bean Salad with Feta Cheese

Green Bean Salad with Feta Cheese
  • PREP TIME
    10 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    25 mins
  • SERVING
    4 People
  • VIEWS
    6

Elevate your summer dining with this vibrant Green Bean Salad, a symphony of textures and flavors. Crisp green beans meet the salty tang of feta, the sweetness of cranberries, and the crunch of toasted walnuts, all united by a luscious balsamic vinaigrette. A delightful side or light lunch that's both refreshing and satisfying.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    25 g
  • Cholesterol
    28 mg
  • Fiber
    6 g
  • Protein
    9 g
  • Saturated Fat
    7 g
  • Sodium
    710 mg
  • Sugar
    12 g
  • Fat
    26 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a baking sheet. (2 minutes)

02

Step

Bake in the preheated oven until fragrant and lightly toasted, 5 to 7 minutes. Watch carefully to prevent burning. Remove from the oven and let cool completely, about 10 minutes. (15 minutes)

03

Step

While the walnuts cool, bring a large pot of salted water to a rolling boil. Add the green beans and cook until tender-crisp, 3 to 5 minutes. (8 minutes)

04

Step

Immediately drain the green beans and plunge them into a bowl of ice water to stop the cooking process and preserve their vibrant color. Drain well again. (5 minutes)

05

Step

In a large mixing bowl, combine the blanched green beans, toasted walnuts, crumbled feta cheese, thinly sliced red onion, and dried cranberries. (3 minutes)

06

Step

Gently toss the salad to combine all ingredients. Just before serving, dress with balsamic vinaigrette and toss again to coat evenly. Season with salt and freshly ground black pepper to taste. (2 minutes)

For an enhanced flavor, consider toasting the walnuts in a dry skillet over medium heat instead of baking.
Use a high-quality balsamic vinaigrette for the best flavor. Alternatively, you can make your own using balsamic vinegar, olive oil, Dijon mustard, honey, and a pinch of salt and pepper.
If you don't have French green beans (haricots verts), regular green beans can be used, but you may need to cook them slightly longer.
This salad is best served shortly after being dressed to prevent the green beans from becoming soggy.
Consider adding a squeeze of fresh lemon juice for brightness.

Belle Heidenreich

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 2 Ratings)
Total Reviews: (8)
  • Treva Sipes

    I'm not usually a fan of green beans, but this salad has completely changed my mind. I could eat it every day!

  • Estrella Ortiz

    I substituted goat cheese for the feta and it was equally delicious!

  • Joaquin Hettinger

    Such a simple yet elegant salad. Perfect for a light lunch or a side dish with grilled fish.

  • Larry Williamson

    This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.

  • Casper Little

    I followed the recipe exactly and it turned out perfectly. The toasted walnuts add such a nice crunch!

  • Kole Zieme

    This salad was a huge hit at our family BBQ! Everyone loved the combination of flavors and textures.

  • Carlee Okon

    I made this salad for a potluck and it was gone in minutes! So easy to make and absolutely delicious.

  • Nickolas Sauer

    The balsamic vinaigrette really brings all the flavors together. I added a little Dijon mustard to mine for an extra kick.

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