Fresh green beans are assigned salty feta, crunchy almonds and a light lemon dressing in this fabulous salad. Served warm or chilled, it’s the perfect summer side dish. Simple and extremely tasty.
Why We Love This Fresh Green Bean Salad:
This Green Bean Salad is fresh, flavorful, full of texture and full of flavor. All you need is a handful of ingredients—yet they magically make one of the tastiest side dishes I’ve ever made. We just used our fingers to grab green beans right out of the bowl.
Aside from being incredibly simple, light and delicious, it also tastes great served warm, at room temperature or chilled! It tastes delicious with grilled meat and also fits well on a festive dining table. Trust me, this isn’t a recipe you want to share. Ever since I tried it, it keeps repeating itself. I can’t think of a better way to enjoy those summer beans than this salad.
Ingredients you need for the Green Bean Salad:
- Green beans
- Sliced Almonds
- feta cheese
- lemon
- Fresh Garlic
- olive oil
- salt pepper
How to Prepare Fresh Green Bean Salad:
- Roast the almonds. Don’t skip this step! It adds a lot of roasted flavor to the dish. There are only a handful of ingredients in this recipe, and they all play an important role. Toast the almonds in a skillet over medium heat for 2-3 minutes until golden and aromatic. Be careful not to burn them. Put on a plate.
- Steam the green beans. In the same pan, add the water and green beans. Cover with a lid and simmer until the beans are crisp and tender, 7-10 minutes. We like ours with a little bite. If you want your beans to be more tender consider baking the full 10 minutes.
- Make the dressing. Whisk together the olive oil, lemon juice, garlic, salt, and pepper in a small bowl.
- Assemble the salad. Transfer the beans to a serving platter. Pour the dressing over the beans and toss to coat. Top with toasted almonds, feta cheese and lemon zest.
- Serve and enjoy! Serve the dish warm or chilled.
Tips and Suggestions:
Can I use frozen green beans instead of fresh green beans?
Although fresh green beans taste best, frozen green beans work great too. Adjust the cooking time as needed.
How long does green bean salad keep?
This salad will keep in an airtight container in the fridge for 3-5 days. Served cold, it tastes just as delicious!
Substitutions:
- Try asparagus instead of the green beans.
- Instead of feta, use crumbled blue cheese or goat cheese.
- If you have a nut allergy, try adding another crunchy element like toasted breadcrumbs or fried onions.
- Add a dash of honey for a sweet touch.
Looking for more delicious side dish recipes?
Fresh green bean salad
Fresh green beans are assigned salty feta, crunchy almonds and a light lemon dressing in this fabulous salad. Served warm or chilled, it’s the perfect summer side dish. Simple and extremely tasty.
Servings: 6 portions
Calories: 148kcal
- 2 Pound green beans rinsed and cut off the ends
- 1/4 Cup Water
- 1/4 Cup sliced almonds toasted
- 1/4 Cup feta cheese
vinaigrette
- 1 Middle lemon juiced and grated
- 1 clove Garlic Finely grated
- 2 tablespoon olive oil
- 1/2 teaspoon sea-salt
- 1/4 teaspoon freshly ground black pepper
-
Heat a large skillet over medium-high heat. Add the flaked almonds and cook, stirring constantly, until they are roasted golden brown. This takes about 3-4 minutes. If they look too brown, reduce the heat. Once nicely toasted, take the almonds out onto a plate to cool.
-
In the same pan, add 1/4 cup water and heat on high until just beginning to simmer. Reduce the heat to medium, add the green beans to the pan and cover with a lid. Cook until green beans are crisp and tender, 7 to 10 minutes. Remove the pan from the stove and set aside.
-
In a small bowl, add the juice of one lemon, grated garlic, olive oil, salt and pepper. Whisk until well mixed.
-
Place the green beans in a serving bowl and pour the dressing over them. Add the toasted almonds and feta cheese and mix. Top with lemon zest and enjoy!
Calories: 148kcal | Carbohydrates: 9G | Protein: 5G | Fat: 11G | Saturated Fatty Acids: 3G | Polyunsaturated fat: 2G | Monounsaturated fatty acids: 6G | trans fats: 0.002G | Cholesterol: 11mg | Sodium: 342mg | Potassium: 250mg | Fiber: 4G | Sugar: 3G | Vitamin A: 578IU | Vitamin C: 19mg | Calcium: 116mg | Iron: 1mg
www.superhealthykids.com
Natalie Monson
I’m a registered nutritionist, mother of four, avid food lover and strong advocate of healthy habits. Here you will find many delicious fruit and vegetable recipes, tips on how to get your kids to eat better and become intuitive eaters, and many resources for feeding your family.
Learn more about Natalie