This salad will get you a standing invitation to all the summer barbecues. You’ll be the cool guy or gal with that amazing green bean salad with all the je ne sais quois all up in it.
It does a body good. Just looking out for your health and well being, my babies. Except, by that, I mean I’m looking out for my own health and well being. Because it’s summer, and bikinis have got to get worn. It’s zesty, tangy, crunchy, and all you want to do is just.keep.eating.it.
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Green Bean Salad with Walnuts and Feta
- Total Time: 23 minutes
- Yield: Serves 6
- Diet: Vegetarian, Omnivore
Description
A vibrant green bean salad with crunchy walnuts and salty feta, tossed in a bright lemon-mint dressing. Perfect for summer!
Ingredients
- 1 1/2 lbs (680 g) green beans
- 1 cups (237 ml) raw walnuts
- 2/3 cups (158 ml) feta cheese
- 2/3 cups (158 ml) red onion
- 1 cups (237 ml) grapeseed or olive oil
- 1/2 cups (118 ml) apple cider vinegar
- 1/4 cups (60 ml) fresh lemon juice
- 1 lemon, zested
- 1/2 cups (118 ml) fresh mint leaves
- 4 cloves garlic, minced
- 1/4 tsp kosher salt
Instructions
- Lemon-Mint Dressing
- Add the salad dressing ingredients to a small blender and blend until smooth.
- Keep sealed in the refrigerator for up to 10 days.
- To prepare the Walnut Salad
- Bring a large pot of water to a boil and add the chopped green beans. Cook for 2 to 3 minutes.
- Immediately transfer the green beans to an ice bath to stop the cooking. Once cooled, strain the beans into a colander and pat dry.
- Add the blanched green beans, walnuts, feta, and red onion to a large serving bowl. Mix in the desired amount of lemon-mint dressing and add salt to taste.
- Serve alongside your favorite entrée.
Notes
- For optimal flavor, toast the walnuts in a dry pan for 5-7 minutes before adding to the salad.
- If you don’t have grapeseed oil, substitute with another neutral oil like avocado or sunflower oil.
- To keep the green beans bright green, shock them in ice water immediately after blanching.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 15
- Fiber: 4
- Protein: 8
- Cholesterol: 10
Frequently Asked Questions
Should I use raw or cooked green beans for this salad?
Blanch the green beans briefly in salted boiling water, then transfer them to an ice bath. This keeps them bright green and crisp while removing the raw taste.
Can I toast the walnuts ahead of time?
Toast them in a dry skillet over medium heat until fragrant, about 3 to 4 minutes. They can be toasted a day ahead and stored in an airtight container at room temperature.
What dressing pairs well with the walnuts and feta?
A simple vinaigrette made with red wine vinegar, olive oil, and a touch of Dijon mustard works well. The acidity balances the saltiness of the feta and the richness of the walnuts.
