Original Post: https://www.evolvingtable.com/green-bean-salad/
Green Bean Salad with Tomatoes and Feta
It gets too hot to turn the oven on in Austin, and that's exactly when this Green Bean Salad shows up on our table. Crisp-tender green beans get tossed with cherry tomatoes, salty feta, fresh basil, and toasted almonds in a honey vinaigrette that soaks in overnight. 25 minutes, no oven, and it tastes even better the next day.
Servings: 6 servings
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- Whisk
Ingredients
- 12-16 ounces green beans trimmed, cut into 1-inch
- 2 tablespoons oil olive or avocado
- 1 tablespoon red wine vinegar or apple cider vinegar
- 1 tablespoon honey
- ¾ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- 8 ounces cherry tomatoes cut in half
- 4 ounces feta cheese crumbled
- ¼ cup red onion finely diced
- 2 tablepoons basil chiffonade
- ⅓ cup almonds sliced, toasted
Instructions
- Bring a large pot of salted water to a boil. Add the trimmed and cut green beans and boil for 3 minutes, just until bright green and crisp-tender. Transfer immediately to a bowl of ice water to stop the cooking, then drain and pat completely dry.12-16 ounces green beans
- While the beans are cooking, whisk together the oil, vinegar, honey, salt, and pepper in a large bowl.2 tablespoons oil, 1 tablespoon red wine vinegar, 1 tablespoon honey, ¾ teaspoon salt, ¼ teaspoon black pepper
- Add the dry green beans to the large bowl with the vinaigrette along with the cut tomatoes, feta, onion, basil, and toasted almonds. Toss until just coated, being careful not to overmix. Serve right away, or refrigerate for a few hours to serve chilled.8 ounces cherry tomatoes, 4 ounces feta cheese, ¼ cup red onion, 2 tablepoons basil, ⅓ cup almonds
Video
Notes
- Salt the water: Salt the blanching water like pasta water. It’s the difference between seasoned beans and flat ones.
- Dry the beans: Pat them completely dry before dressing them, or the vinaigrette will pool at the bottom of the bowl instead of clinging.
- Add the almonds last: They stay crunchy for a few hours, but they soften if they sit in the dressing overnight.
Nutrition
Calories: 176kcal | Carbohydrates: 11g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 463mg | Potassium: 301mg | Fiber: 3g | Sugar: 5g | Vitamin A: 917IU | Vitamin C: 17mg | Calcium: 151mg | Iron: 1mg
