Green Bean Salad with Toasted Almonds & Feta

I didn’t mean to consume green beans for supper last night, however it took place. I have actually discovered a brand-new technique to preparing them that yields tender-but-not-waterlogged (and absolutely not mushy) green beans. I tossed my completely prepared green beans in a lemony sauce with tasty toasted almonds, velvety and salted feta, and fresh basil.

I could not stop myself, not that I wished to. Who am I? This is originating from a woman who utilized to decline her grandma’s home-grown green beans as a kid.

green beans

I got the motivation for this dish from Sarah’s Instagram account (I enjoy her stories). She shared a couple of snaps of a green bean salad with feta, and it looked so summery and scrumptious. I must have simply requested her dish, however rather I took the harder path and developed my own variation.

I obtained the cooking strategy from America’s Test Kitchen area. Rather of simmering the green beans in water, you prepare them in a frying pan, covered with a percentage of water, then reveal, raise the heat, and cook till it has actually vaporized. You wind up with green beans with a lot more taste than the watery, simmered range. Attempt it!

how to make green bean salad

More Green Bean Recipes to Take Pleasure In

A list of must-make green bean meals:

  • Finest Ever Green Beans (Green Beans Amandine)
  • Perfect Roasted Green Beans

The best green bean salad recipe—who knew green beans could be so good?! This healthy side dish is perfect for summertime.

Green bean salad recipe featuring toasted almonds and feta, tossed in an irresistible lemon-garlic sauce.

Green Bean Salad with Toasted Almonds & Feta

  • Author: Cookie and Kate
  • Preparation Time: 15 minutes
  • Prepare Time: 20 minutes
  • Overall Time: 35 minutes
  • Yield: 4 portions 1 x
  • Classification: Salad
  • Approach: Stovetop
  • Food: Mediterranean

5 from 91 evaluations

This green bean salad is the very best! Completely prepared green beans are tossed in a lemony dressing with toasted almonds, feta and basil. Dish yields 4 side portions.


  • 1/3 cup sliced almonds
  • 1 pound green beans, cut and cut into 2 to 3” long pieces
  • 1/4 cup water
  • 1/2 teaspoon great sea salt, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice (about 1/2 lemon)
  • 2 teaspoons Dijon mustard
  • 1 small-to-medium clove garlic
  • A number of twists of newly ground black pepper
  • Pinch of red pepper flakes
  • 1/4 cup fell apart feta cheese, divided
  • 3 to 4 big basil leaves, torn or sliced, for garnish
  • Lemon zest from about 1/2 lemon, for garnish


  1. Start with a big frying pan over medium heat. Include the almonds and cook, stirring often (cautious, they burn rapidly). After 3 minutes, lower the heat to medium-low, and continue stirring till they are aromatic and turning golden on the edges, about 1 to 3 more minutes. Transfer the almonds to a bowl to cool.
  2. Ensure the heat is set to medium-low and position the frying pan back on the heat. Right away include the green beans, water and 1/4 teaspoon salt. Cover and prepare, stirring periodically, till the beans are almost tender, about 7 to 10 minutes. Eliminate the cover, raise heat to medium-high, and cook till the liquid evaporates, 2 to 5 minutes. Eliminate the frying pan from the heat and reserved.
  3. On the other hand, blend together the olive oil, lemon juice, mustard, garlic, black pepper, red pepper flakes and staying 1/4 teaspoon salt. Reserve.
  4. Once the green beans are done cooking, blend the olive oil mix once again, then put it into the frying pan. Put the almonds back into the frying pan, and include about half of the feta, scheduling the other half for garnish. Toss to integrate, then taste and include more lemon juice or black pepper if needed.
  5. Transfer the green beans to a serving bowl or plate. Spray the staying feta and the torn basil leaves on top. Gently grate some lemon passion on top, and serve immediately.


Green bean cooking strategy adjusted from The Total America’s Test Kitchen area television Program Cookbook.

Make it dairy free/vegan: Leave out the feta cheese, and change it with a comparable quantity of Kalamata olives (pitted and very finely sliced) and/or sun-dried tomatoes (the oil-packed range, rinsed and drained pipes).

Make it nut complimentary: I have not attempted, however I believe this dish would be excellent with toasted sunflower seeds rather of the almonds.

▸ Nutrition Info

The info revealed is a price quote supplied by an online nutrition calculator. It ought to not be thought about an alternative to an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

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