Serves 6
20 min
Green Bean Salad with Walnuts and Feta
Recipe GLPR4bbf3f54f9bb94
A fresh and vibrant Mediterranean-inspired salad featuring tender blanched green beans tossed with crunchy walnuts, tangy feta cheese, and crisp red onion. The vegetables are dressed with a bright lemon-mint vinaigrette that brings all the flavors together beautifully. This light, vegetable-forward dish makes a perfect side to any entrée and keeps well in the refrigerator for convenient meal prep.
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Ingredients
1½ pounds Green beans, trimmed and cut into 1.5-inch pieces
1 cup Raw walnuts, chopped
⅔ cup Feta cheese, crumbled
⅔ cup Red onion, finely chopped
3 tablespoons Fresh lemon juice
2 tablespoons Fresh mint leaves, minced
2 tablespoons Water
Salt, to taste
Directions
Prepare the lemon-mint dressing by combining the fresh lemon juice, minced mint leaves, and water in a small blender. Blend until smooth and well combined. Transfer the dressing to a container and refrigerate until ready to use; it will keep for up to 10 days.
Bring a large pot of water to a rolling boil. Add the prepared green bean pieces and cook for 2 to 3 minutes until they are bright green and tender-crisp.
Immediately transfer the cooked green beans to a bowl filled with ice water to stop the cooking process. Let them sit briefly until completely cooled.
Drain the cooled green beans in a colander and pat them dry with a clean kitchen towel or paper towels.
Place the blanched green beans, chopped walnuts, crumbled feta cheese, and red onion in a large serving bowl.
Drizzle the desired amount of lemon-mint dressing over the salad and toss gently to coat all ingredients evenly. Season with additional salt to taste.
Serve the salad immediately as a refreshing side dish alongside your favorite main course.
