This Fresh Green Bean Salad features bight seasonal produce including green beans and tomatoes! The Greek inspired dressing is tart and tangy and comes together in no-time. Enjoy for lunch or as a side dish all summer long!
Yield: 2
Mediterranean Green Bean Salad
This Fresh Green Bean Salad features bight seasonal produce including green beans and tomatoes! The Greek inspired dressing is tart and tangy and comes together in no-time. Enjoy for lunch or as a side dish all summer long!
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
5 minutes
Ingredients
- 1 lb green beans, trimmed and halved
- 3 tbsp olive oil
- ½ lemon, juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp dried oregano
- 1 cup halved cherry tomatoes
- ½ cup crumbled feta cheese
- ¼ cup pitted Kalamata olives, chopped
- Salt and freshly ground black pepper
Instructions
- In a large pot of boiling water, cook the green beans until they are bright green and cooked to your liking, about 3 to 5 minutes. Once cooked, drain the beans in a colander and run them under cold water to stop the cooking process. Set them aside.
- Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, and dried oregano. Season with salt and pepper to taste. Set it aside.
- In a large bowl, add the green beans, tomatoes, feta cheese, and the olives. Pour the dressing over the salad and toss until everything is evenly coated.
- Serve immediately or store in the refrigerator for up to 4 days.
Notes
You can feel free to sub out the feta cheese for goat cheese!
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 410Total Fat: 33gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 33mgSodium: 670mgCarbohydrates: 24gFiber: 9gSugar: 12gProtein: 11g
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