Green Bean Salad Recipe
Servings: 4 people
Calories: 179kcal
This cold green bean salad recipe is just the ticket when you need an easy summer side dish idea in a hurry. Crisp French green beans, sweet little tomatoes, and the refreshing fresh mint will keep you cool, and you won't even have to break a sweat to make it!
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Equipment
Ingredients
- 1 lb green beans preferably French-style haricots verts
- 1 pint cherry tomatoes any small, sweet summer tomatoes will work
- ⅔ cup feta cheese
- 2 tablespoon fresh mint
- 1 ½ tablespoon olive oil
- 2 ½ tablespoon white balsamic vinegar
- kosher salt to taste
- cracked black pepper to taste
Instructions
- Cut green beans into 1-inch pieces, and slice tomatoes into halves or quarters, depending on size.
- To make the dressing, mix olive oil, vinegar and a pinch of kosher salt and cracked black pepper. (I like to put this in a small plastic container with a lid and just shake the dickens out of it to combine. But whisking works too.)
- Pour dressing over beans and toss to combine. Store in fridge for about ½ hour to let beans absorb the flavor of the dressing.
- Remove from fridge, add tomatoes, feta and mint and toss to combine. Garnish with fresh mint leaves and serve.
Notes
- For this no-cook cold green bean salad recipe, I used haricots verts, the skinny, French-style green beans. You could probably also use regular green beans, but you'll need to cut them into smaller pieces.
- I always make my salad dressings at home. To emulsify them, I usually shake them up in an airtight container with a lid. Oddly - for me anyway because I do not have kids - glass baby food storage jars with lids work well for this task.
Nutrition
Calories: 179kcal | Carbohydrates: 16g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 302mg | Potassium: 538mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1573IU | Vitamin C: 42mg | Calcium: 187mg | Iron: 2mg