Fresh Green Bean Salad with Feta Cheese
A refreshing salad of crisp green beans tossed with a bright lemon vinaigrette, salty feta, and crunchy toasted walnuts, perfect for weeknight dinners or holiday gatherings.
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.
Notes
Swap walnuts for toasted almonds or pistachios if desired. For a vegan version, omit the feta and add nutritional yeast. Store leftovers in an airtight container in the refrigerator for up to 3 days.