Fresh, crisp green beans tossed with a bright lemony vinaigrette, salty feta, and crunchy toasted walnuts — this Fresh Green Bean Salad with Feta Cheese is exactly the kind of side that elevates a weeknight meal or shines on a holiday table. It’s fast, forgiving, and refreshingly different from heavy mayo-based salads; if you like contrast in texture and flavor, it’s made for you. It also pairs well with richer dishes — for example, it sits beautifully beside a creamy cold salad like creamy Russian salad for a well-balanced spread.
Why you’ll love this dish
This salad hits several home-run points: crunchy-tender green beans, a citrusy vinaigrette that wakes up every bite, salty feta for savory depth, and toasted walnuts for toasty crunch. It’s fast to make, uses simple pantry staples, and scales up easily for gatherings.
“Bright, simple, and addictive — this salad became my go-to summer side because it’s ready in minutes and everyone asks for the recipe.” — a reader’s quick review
Perfect occasions: weeknight dinners, potlucks, BBQs, light lunches, or as a make-ahead side that holds up well at room temperature for a couple of hours.
How this recipe comes together
You’ll blanch the green beans quickly so they stay vivid and tender-crisp, shock them in ice water to lock in the color, whisk a bright lemon–white-wine vinaigrette, and toss everything together. The final step is folding in feta and walnuts so the cheese stays creamy and the nuts keep their crunch. Expect about 15–25 minutes active time depending on how fast you trim the beans.
What you’ll need
- 1.5 pounds green beans, trimmed (snap or French haricots verts both work)
- 1 small red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/2 cup walnuts, toasted and coarsely chopped
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon sugar (optional — balances acidity)
- 1/4 teaspoon salt (adjust to taste; feta adds saltiness)
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup vegetable oil (or mild olive oil)
Notes and substitutions:
- Swap walnuts for toasted almonds or pistachios if you prefer.
- Use white balsamic in place of white wine vinegar for a slightly sweeter note.
- For a vegan version, omit the feta and add a tablespoon of nutritional yeast for savory depth.
Step-by-step instructions
- Prepare the green beans: Rinse and trim ends. Bring a large pot of salted water to a rolling boil. Add the green beans and blanch for 3–5 minutes until they are tender-crisp (3 minutes for thin beans, 5 for thicker).
- Ice bath: Immediately transfer the beans to an ice bath (bowl of ice water) for 2–3 minutes to stop the cooking and preserve color. Drain thoroughly and pat dry on a clean towel.
- Make the lemon vinaigrette: In a bowl, whisk together lemon juice, white wine vinegar, Dijon mustard, sugar (if using), salt, and pepper. Slowly drizzle in the vegetable oil while whisking constantly until the dressing emulsifies. Taste and adjust salt or acidity.
- Assemble the salad: In a large bowl, combine the blanched green beans and thinly sliced red onion. Pour the vinaigrette over the vegetables and toss gently to coat evenly.
- Add finishing touches: Fold in the crumbled feta and the toasted, chopped walnuts just before serving so the cheese and nuts retain their texture. Serve immediately, or let the salad sit 15–30 minutes at room temperature for the flavors to meld. If you refrigerate, bring it back to room temperature before serving.
Best ways to enjoy it
This salad is a terrific counterpoint to grilled meats and richer mains (think roasted chicken, lamb, or salmon). Plate it on a shallow bowl so the vinaigrette can mingle with the beans, sprinkle extra feta on top for presentation, and finish with a few lemon zest strips for brightness. It also works well as a topping for warm grain bowls or alongside roasted potatoes and crusty bread for a meatless meal.
Storage and reheating tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Because the dressing will slightly soften the walnuts and the beans will lose a touch of snap, I recommend storing the dressing separately if you plan to keep the salad longer. If you enjoy similar green bean sides, try a quick party-friendly variant like my popular crack green beans for potlucks. Do not freeze this salad — the texture of the beans and feta will degrade.
Food safety note: Keep the salad refrigerated within two hours of assembly and discard after 3–4 days to avoid foodborne risks from dairy and vegetables.
Helpful cooking tips
- Trim beans quickly by lining them in small bunches and cutting ends in one motion to save time.
- Don’t over-blanch: stop at tender-crisp and immediately chill to retain color and bite.
- Toast walnuts in a dry skillet over medium heat for 3–5 minutes, tossing often, until fragrant — watch closely so they don’t burn.
- Emulsify the dressing by whisking mustard and acids first, then slowly stream in oil. You’ll get a glossy dressing that clings to the beans.
- Taste before adding salt; feta can make the salad saltier than expected.
Creative twists
- Mediterranean: Add halved cherry tomatoes, sliced kalamata olives, and a drizzle of extra-virgin olive oil.
- Italian-style: Swap walnuts for toasted pine nuts and add shaved Parmesan instead of feta.
- Spicy: Add a pinch of red pepper flakes to the vinaigrette.
- Protein boost: Toss in grilled shrimp or slices of warm roasted chicken for a main-course salad.
- Vegan: Replace feta with marinated tofu cubes or crumbled smoked tempeh.
Common questions
Q: How long does prep and cook time take?
A: About 15–25 minutes total. Trimming the beans is the most time-consuming part; blanching plus cooling takes under 10 minutes.
Q: Can I make this salad ahead of time?
A: Yes — you can blanched beans and make the dressing a day ahead. Keep them separate, then toss together with onions, feta, and walnuts just before serving for best texture. Assembled, it keeps in the fridge for up to 3 days.
Q: Can I substitute the walnuts?
A: Absolutely. Toasted almonds, pecans, or pistachios work well. If nut-free is needed, use toasted sunflower or pumpkin seeds.
Q: Is this salad suitable for meal prep or take-to-work lunches?
A: Yes, but store the dressing separately to keep beans and walnuts crisper. Bring to room temperature before eating for the best flavor.
Q: Can I use frozen green beans?
A: You can in a pinch — blanch them slightly less since frozen beans are partially cooked during processing. Thaw and pat dry first to avoid diluting the dressing.
Q: How do I keep the red onion from overpowering the dish?
A: Slice the onion very thinly and rinse it in cold water for 30–60 seconds to mellow the bite, then drain well before tossing into the salad.
If you have a specific dietary need or a question about scaling the recipe, ask and I’ll tailor suggestions for you.
Fresh Green Bean Salad with Feta Cheese
Ingredients
Main Ingredients
- 1.5 pounds green beans, trimmed Snap or French haricots verts both work
- 1 small red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/2 cup walnuts, toasted and coarsely chopped
Lemon Vinaigrette
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon sugar (optional) balances acidity
- 1/4 teaspoon salt adjust to taste; feta adds saltiness
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup vegetable oil (or mild olive oil)
Instructions
Preparation
- Rinse and trim ends of the green beans.
- Bring a large pot of salted water to a rolling boil. Add the green beans and blanch for 3–5 minutes until they are tender-crisp (3 minutes for thin beans, 5 for thicker).
- Immediately transfer the beans to an ice bath for 2–3 minutes to stop the cooking and preserve color. Drain thoroughly and pat dry.
Making the Vinaigrette
- In a bowl, whisk together lemon juice, white wine vinegar, Dijon mustard, sugar (if using), salt, and pepper.
- Slowly drizzle in the vegetable oil while whisking constantly until the dressing emulsifies. Adjust salt or acidity to taste.
Assembling the Salad
- In a large bowl, combine the blanched green beans and thinly sliced red onion.
- Pour the vinaigrette over the vegetables and toss gently to coat.
- Fold in the crumbled feta and toasted walnuts just before serving to retain their texture.