TOMATO FETA GREEN BEAN SALAD
This green bean salad with juicy tomatoes and cubes of feta cheese with a simple garlic lemon vinaigrette is a delicious, healthy and easy side dish recipe.
Provided by Alida Ryder
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- Add the green beans and cook for 5 minutes. Remove and place in a bowl of ice water to stop the cooking immediately. Drain and add to a bowl.
- Mix the dressing ingredients together then pour over the green beans. Mix well then allow to marinade for at least 10 minutes but up to 24 hours covered in the fridge. You can add the feta cheese at this stage as well if you prefer.
- When you're ready to serve, add the feta cheese and tomatoes, toss well and serve.
Nutrition Facts : Calories 152 kcal, Carbohydrate 14 g, Protein 8 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 1011 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
GREEN BEAN SALAD WITH CHERRY TOMATOES AND FETA
Recipe video above. This is a great salad to make in big bowls for gatherings! Also ideal to prep ahead for the week - it lasts for days undressed.
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- Combine the Dressing ingredients in a jar and shake well. Set aside - or refrigerate up to 2 days. Bring to room temperature before using.
Nutrition Facts : Calories 166.22 kcal, Carbohydrate 7.93 g, Protein 3.94 g, Fat 14.04 g, SaturatedFat 3.81 g, Cholesterol 13.79 mg, Sodium 338.3 mg, Fiber 2.13 g, Sugar 4.2 g, ServingSize 1 serving
COLD GREEN BEAN SALAD WITH FETA AND CHERRY TOMATOES
I always get asked for the recipe...Yummy. This serving size is good for a dinner party. Double the recipe if going to a big party.
Provided by Jennifer
Categories Green Bean Salad
Time 10h40m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk together olive oil, red wine vinegar, basil, garlic, salt, and pepper in a jar and allow to blend overnight.
- Toast almonds in a small dry skillet over medium heat until lightly browned, flipping often, 2 to 3 minutes. Remove to a plate and let them cool completely.
- Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Use a slotted spoon to transfer the beans to a bowl of ice water. Drain well, pat dry (you want the bean as dry as possible), and place the beans into a large bowl. Add feta cheese, tomatoes, and red onions; mix to combine.
- Pour dressing over the green beans and sprinkle with toasted almonds; mix to combine. Let marinate in the refrigerator for 2 hours before serving.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 8.1 g, Cholesterol 12.5 mg, Fat 14.2 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 3.4 g, Sodium 163.8 mg, Sugar 1.8 g
GREEK GREEN BEAN SALAD WITH FETA AND TOMATOES
This cold green bean salad is made with feta cheese and tomatoes and is one of my favorite salads for a picnic or a barbeque. I make this amount for 2 or 3 people, but you can easily double or quadruple the recipe.
Provided by Gundi
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 45m
Yield 3
Number Of Ingredients 9
Steps:
- Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl
- Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 22.4 g, Cholesterol 16.8 mg, Fat 22.6 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 287 mg, Sugar 8.8 g
MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA
This is a wonderful summer side dish. Allow the flavors to marinate together overnight for even better results.
Provided by Lynne23235
Categories Side Dish Vegetables Tomatoes
Time 3h40m
Yield 10
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
- Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 10.6 g, Cholesterol 20.2 mg, Fat 14 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 596.9 mg, Sugar 3 g
TOMATO-GREEN BEAN SALAD WITH CHICKPEAS, FETA AND DILL
This is a perfect salad for summer, when the market is chockablock with great produce. Use whatever tomatoes are sweetest, and feel free to add yellow wax beans or romano beans in addition to green beans. If your market has fresh shelling beans, use those instead of chickpeas. Plan ahead to soak dried chickpeas overnight. With a soak, they only take an hour to cook, and taste better than canned ones.
Provided by David Tanis
Categories easy, salads and dressings, vegetables, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
- Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
- Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
- To serve, sprinkle generously with dill and oregano.
GREEN BEAN SALAD WITH TOMATOES AND FETA
From Jack Bishop's Vegetables Every Day. Very pretty all green or with a mix of green and yellow beans.
Provided by Chef Kate
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring several quarts of water to a boil in a large saucepan. Add the beans and salt to taste. Cook until crisp-tender, about 5 minutes. Drain, shake dry and then spread out over a clean towel so they dry quickly. Let the beans cool to room temperature.
- Combine the tomatoes, shallot, oil, lemon juice, parsley and pepper to taste in a large serving bowl.
- Add the beans and adjust the seasonings, using salt sparingly.
- Sprinkle the feta cheese over the salad and serve immediately.
- Variation: Use 1 tablespoon walnut oil and 1 tablespoon extra-virgin olive oil. Sprinkle the salad with 1/3 cup toasted and coarsely chopped walnuts and crumbed goat cheese (instead of the feta) just before serving.
Nutrition Facts : Calories 149.8, Fat 10.3, SaturatedFat 3.3, Cholesterol 13.4, Sodium 179.6, Carbohydrate 11.9, Fiber 3.9, Sugar 6, Protein 4.9
FETA AND SLOW-ROASTED TOMATO SALAD WITH FRENCH GREEN BEANS
A lovely fresh salad to accompany hot lamb dishes or simply to serve as salad with a BBQ.
Provided by Andypoc
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an oven to 225 degrees F (110 degrees C).
- Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
- Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
- Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
- Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
- Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 11.9 g, Cholesterol 37.8 mg, Fat 40.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 10.8 g, Sodium 823.3 mg, Sugar 3.5 g
GREEN BEANS WITH TOMATOES, OLIVES, AND FETA
Not your usual green beans, but so great and easy. I had these as a side at a restaurant in Atlanta and have re-created this version.
Provided by alijen
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, prepare an ice bath for cooling the beans.
- Cook the beans in salted boiling water, about 6 minutes, until crisp, but tender.
- Drain the beans, then cool in the ice bath.
- Drain and put the beans in a serving dish.
- Add the feta cheese to the cooled beans.
- Heat the olive oil and add the garlic, about 60 seconds, until fragrant.
- Remove form heat and add the tomatoes, olives, lemon juice, and oregano.
- Toss this mixture.
- Pour over green beans and feta and stir gently to combine.
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