Green Bean Feta Salad Recipe

Green Bean Feta Salad Recipe
Green Bean Feta Salad Recipe photo by Taste of Home
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Green Bean Feta Salad Recipe

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I sampled this salad at my sister-in-law's home several years ago. I've made it often since and shared the recipe with many friends. The unusual combination of ingredients makes a tasty salad that complements lots of entrees. -Cheryl Martinetto, Grand Rapids, Minnesota
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1-1/2 pounds fresh green beans, cut into 1-inch pieces
  • 1/3 cup olive oil
  • 1/3 cup white wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup coarsely chopped pecans, toasted
  • 1/2 cup chopped red onion
  • 1 cup crumbled feta cheese

Directions

Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place beans in a large bowl; cover and refrigerate for at least 1 hour.
In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, dill, salt and pepper; shake well. Add pecans and onion to beans. Drizzle with dressing; toss to coat. Sprinkle with cheese. Serve immediately with a slotted spoon. Yield: 6 servings.
Originally published as Green Bean Feta Salad in Reminisce January/February 2003, p48

Nutritional Facts

3/4 cup: 332 calories, 29g fat (5g saturated fat), 10mg cholesterol, 384mg sodium, 13g carbohydrate (4g sugars, 6g fiber), 7g protein.

  • 1-1/2 pounds fresh green beans, cut into 1-inch pieces
  • 1/3 cup olive oil
  • 1/3 cup white wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup coarsely chopped pecans, toasted
  • 1/2 cup chopped red onion
  • 1 cup crumbled feta cheese
  1. Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place beans in a large bowl; cover and refrigerate for at least 1 hour.
  2. In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, dill, salt and pepper; shake well. Add pecans and onion to beans. Drizzle with dressing; toss to coat. Sprinkle with cheese. Serve immediately with a slotted spoon. Yield: 6 servings.
Originally published as Green Bean Feta Salad in Reminisce January/February 2003, p48

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