Green Bean Salad with Cherry Tomato Feta
A fresh and vibrant Green Bean Salad with Cherry Tomato Feta, perfect as a side dish or light meal.
Equipment
- large pot
- Colander
- jar
- Bowl
Ingredients
Vegetables
- 1 lb green beans trimmed
- 350 g cherry tomatoes halved
- ½ red onion finely sliced
Feta
- 120 g feta crumbled
Dressing
- 2 tablespoon lemon juice (or white wine vinegar)
- 6 tablespoon extra virgin olive oil (adjust to taste)
- 1.5 teaspoon dijon mustard
- 1 clove garlic minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare Dressing
- Combine the Dressing ingredients in a jar and shake well. Set aside – or refrigerate up to 2 days. Bring to room temperature before using.
Cook Beans
- 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.
Assemble Salad
- 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!
Nutrition
Serving: 1salad servingCalories: 166.22kcalCarbohydrates: 7.93gProtein: 3.94gFat: 14.04gSaturated Fat: 3.81gCholesterol: 13.79mgSodium: 338.3mgPotassium: 250.43mgFiber: 2.13gSugar: 4.2gVitamin A: 718.79IUVitamin C: 20.03mgCalcium: 106.15mgIron: 1.11mg
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