Green Bean and Feta Salad

A mustard dressing being poured over green beans topped with sliced almonds.
This recipe is provided by Dipper's Backyard BBQ Wars

Looking for an alternative to a traditional lettuce-based salad, this one uses green beans as the base and then is teamed up with a lemon mustard dressing, toasted almonds, and crumbled feta.

The recipe blanches the beans (cooks for a short time in boiling water then quickly cools in an ice bath), but if you like them raw and crunchy you can skip this step.

The nuts and feta add enough protein to this salad that it makes a great vegetarian option, it is also gluten-free.

Swipe to see all photos
Blanched green beans on a plate on a gas stove with a pot in the background.
The green beans are blanched to soften but they still remain firm for the salad.
Close up of a green bean salad topped with feta.
Unlike lettuce salads, the green beans can be have the dressing added and remain firm until served.
A white paper cup with a mustard dressing.
The dressing is combined and can be added to salad straight away or chilled until needed.
A mustard dressing being poured over green beans topped with sliced almonds.
The mustard dressing is added before adding the feta to the salad.

Green Bean Feta Salad Recipe

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This recipe is provided by Dipper’s Backyard BBQ Wars.
A mustard dressing being poured over green beans topped with sliced almonds.
Looking for an alternative to a traditional lettuce-based salad, this one uses green beans as the base and then is teamed up with a lemon mustard dressing, toasted almonds, and crumbled feta.
Preparation 15 minutes
Cook 10 minutes
Ready in 25 minutes
Servings 2 Servings
CourseSide Dish
InfluenceGlobal
DifficultySeasoned
MethodSimmer
Similar Recipes

Ingredients

Salad

  • 1 pound fresh green beans
  • 1/3 cup sliced almonds

Dressing

  • 3 tablespoons olive oil
  • 1 lemon juiced
  • 1 tablespoons mustard
  • 1/2 teaspoon chili flakes (red pepper flakes)
  • salt and pepper to taste

To Assemble

  • 1/4 cup feta cheese

Equipment

  • frypan

Directions

Salad

  • Bring a saucepan to a boil, and add the green beans to cook for 4 minutes to sightly cook but still with a slight crunch. Chill quickly in ice water, drain then set aside until needed.
  • Heat a skillet then add the slithered almonds to gently toast until slightly browned then set aside until needed. This step helps build the flavor of the almonds and gives a slight change in texture.

Dressing

  • Combine the olive oil, lemon juice, mustard, chili flakes, salt, and pepper. Set aside until needed.

To Assemble

  • Combine the green beans, half the almonds, and the dressing.
  • Lay the salad on the serving dish then top with the remaining almonds and crumbled feta. Serve immediately.

Nutritional Information

Sodium: 320mgCalcium: 303mgVitamin C: 56mgVitamin A: 1810IUSugar: 11gFiber: 13gPotassium: 875mgCholesterol: 17mgCalories: 556kcalTrans Fat: 1gMonounsaturated Fat: 29gPolyunsaturated Fat: 8gSaturated Fat: 7gFat: 46gProtein: 16gCarbohydrates: 31gIron: 5mg

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About Scott Mech Gould

From a self taught butcher to managing butcher shops to pitmaster at the home of Australian barbecue

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