Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Green Bean Salad with Cherry Tomato Feta Recipe
This Inexperienced Bean Salad is a terrific mixture of textures – tender crisp inexperienced beans, juicy cherry tomatoes, recent sprinkle of purple onion and creamy pops of feta, tossed with a traditional zingy lemon salad dressing.
Make an enormous batch and preserve it for days within the fridge. It additionally holds up effectively even as soon as dressed – good for lunch bins and gatherings!
Inexperienced Bean Salad
This can be a salad that’s perfect for entertaining and meal prep as a result of it may be made forward. In contrast to many salads, you don’t have to fret about wilting leafy greens or chopped greens turning into watery.
The added bonus is that it’s a kind of salads that’s truly fairly satisfying. Inexperienced beans have that method about them – a lot extra to them than lettuce!!
What you want
Right here’s what you want for this Inexperienced Bean Salad. It’s made with a easy Lemon Salad Dressing that’s zingy and barely thickened with mustard so it clings higher to the beans.
Easy methods to make Inexperienced Bean Salad
As for the making:
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Shake dressing in a jar – it’s one of the best ways to essentially meld the lemon and oil collectively to create a thick, shiny dressing;
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Cook dinner beans to your style (I like mine tender crisp)
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Then toss with dressing, tomato and onion, then garnish with feta final (when you toss salad with it, it seems to be messy).
And that’s all there may be to it!
Serve this on the facet of a easy juicy Baked Chicken Breast, a buttery Roast Chicken, with a juicy Pork Tenderloin with Honey Garlic Sauce or with a 5 minute crispy Pan Fried Fish.
Add it to your work lunch bins, or make an enormous batch on Sunday and serve it by way of the week! – Johnsat x
Watch how you can make it
Ingredients
- 1 lb / 500g green beans , trimmed
- 350g / 12oz cherry tomatoes , halved
- 1/2 red onion , finely sliced
- 120g / 4oz feta , crumbled
- 2 tbsp lemon juice (or white wine vinegar)
- 6 tbsp extra virgin olive oil (adjust to taste)
- 1 1/2 tsp dijon mustard
- 1 garlic clove , minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Combine the Dressing ingredients in a jar and shake well. Set aside – or refrigerate up to 2 days. Bring to room temperature before using.
- Bring a large pot of salted water to boil. Add the beans, bring it back up to a boil and simmer for 2 minutes (tender) to 3 minutes (tender).
- Drain in colander then run under cold tap water to cool (or plunge into bowl of ice water).
- Drain well then pat dry with clean dish towels.
- Place beans in a bowl with tomato and onion. Drizzle with dressing, then toss. Garnish with feta. Serve!
Notes
To make ahead / store – keep dressing separate, salad can remain in fridge for 3 to 4 days. Once dressed, it’s still lovely the next day – unlike other salads, it doesn’t die into a watery mess!
Makes enough to serve 6 people as the primary side salad at a meal. At a gathering with other sides, it will serve 10 to 14.
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