fresh green beans is topped with A wonderful salad of salted feta cheese, crunchy almonds and a bright lemon dressing. Hot or cold, it’s the perfect side dish for summer. Simple and downright delicious.
Why I love this fresh green bean salad:
This green bean salad has a fresh, tangy texture and is bursting with flavor. It only takes a handful of ingredients, but they magically combine to create one of the most delicious side dishes I’ve ever made. We were grabbing the green beans directly from the plate with our fingers.
Not only is it incredibly easy, straightforward, and delicious, it can also be served hot, room temperature, or chilled. It’s delicious to eat with grilled meat, and it doesn’t feel out of place on the holiday table. Believe me, this is not the recipe to tell. It’s been on repeat since the first time I tried it. I can’t think of a better way to enjoy summer beans than with this salad.
Ingredients needed for green bean salad:
- green beans
- sliced almonds
- feta cheese
- lemon
- fresh garlic
- Olive oil
- salt and pepper
How to make fresh green bean salad:
- Toast the almonds. don’t skip this step. It adds a very toasty flavor to the dish. There are only a handful of ingredients in this recipe, but they all play an important role. Toast the almonds in a skillet over medium heat for 2 to 3 minutes or until golden brown and fragrant. Be careful not to burn it. Remove to a plate.
- Steam the green beans. Add water and kidney beans to the same skillet. Cover and simmer for 7 to 10 minutes or until beans are crisp and tender. We like little bites. If you want the beans to be softer, give them a generous 10 minutes.
- Make the dressing. Whisk the olive oil lemon juicegarlic, salt and pepper together in a small bowl.
- Assemble the salad. Transfer beans to a plate. Pour the dressing over the beans and toss.Topped with toasted almonds, feta and lemon enthusiasm.
- Serve and enjoy! You can serve it hot or cold.
Tips and Suggestions:
Can I use frozen green beans instead of fresh green beans?
Fresh green beans are the best, but frozen green beans are also delicious. Adjust cooking time as needed.
How long does green bean salad keep?
This salad can be stored in an airtight container in the refrigerator for 3 to 5 days. It’s delicious even if it’s chilled!
Replacement:
- Try asparagus instead of green beans.
- Use crumbled blue cheese or goat cheese instead of feta cheese.
- If you have a nut allergy, try adding another crunchy element like toasted bread crumbs or fried onions.
- A little honey adds a sweet element.
Looking for more delicious side dish recipes?
fresh green bean salad
fresh green beans is topped with A wonderful salad of salted feta cheese, crunchy almonds and a bright lemon dressing. Hot or cold, it’s the perfect side dish for summer. Simple and downright delicious.
Portion: 6 one person
calorie: 148kcal
- 2 lb green beans Rinse and Trim Edges
- 1/4 cup water
- 1/4 cup sliced almonds toasted
- 1/4 cup feta cheese
vinaigrette
- 1 Moderate lemon squeezed juice and peel
- 1 cloves garlic Grate finely
- 2 tablespoon Olive oil
- 1/2 tea spoon sea salt
- 1/4 tea spoon freshly ground black pepper
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Heat a large skillet over medium-high heat. Add the sliced almonds, stir all together, and cook until toasted and golden brown. This will take about 3-4 minutes. If it browns too much, reduce the heat. Once nicely toasted, transfer the almonds to a plate and let cool.
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Add 1/4 cup of water to the same skillet and heat over high heat until it begins to boil. Reduce heat to medium, add kidney beans to skillet, and cover. Cook until green beans are crisp and tender, 7 to 10 minutes. Remove skillet from heat and set aside.
-
In a small bowl, add the juice of one lemon, grated garlic, olive oil, salt, and pepper. Whisk until combined.
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Transfer the green beans to a bowl and pour the dressing over the top. Add toasted almonds and feta cheese and mix. Top with lemon peel and enjoy.
calorie: 148kcal | carbohydrates: 9g | protein: Fiveg | obesity: 11g | saturated fat: 3g | Polyunsaturated fat: 2g | Monounsaturated fat: 6g | Trans fat: 0.002g | cholesterol: 11mg | sodium: 342mg | potassium: 250mg | fiber: Fourg | sugar: 3g | Vitamin A: 578IU | Vitamin C: 19mg | calcium: 116mg | iron: 1mg
www.superhealthykids.com
Natalie Monson
I am a registered dietitian, mother of four, food enthusiast and a strong advocate of healthy habits. Here you’ll find delicious fruit and vegetable-heavy recipes, tips to help your child eat better and more intuitively, and tons of resources for feeding your family.
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