Description
A vibrant green bean salad with crunchy walnuts and salty feta, tossed in a bright lemon-mint dressing. Perfect for summer!
Ingredients
Units
Scale
- 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