This easy Green Bean Salad, made with fresh green beans, juicy tomatoes, garden fresh herbs and salty feta cheese, is so full of incredible flavor, no lettuce is needed! It’s the perfect side dish for a busy weeknight, summer parties, potlucks and BBQs.
Because this salad doesn’t get soggy as it sits, you can make this salad ahead of time. Just keep it in the fridge for up to several days or when you need it. That makes it an awesome meal prep option! You can make up a double batch on the weekend and then have it as a side dish all throughout the week.
Salads are ideal for quick lunches or a first course before dinner. I honestly never tire of them, because not only are they healthy, but they are also very versatile and super delicious. check out this article, “Eating Salad Everyday Helps with More than Weight Loss.” It takes a good look into just how beneficial adding a salad a day to your menu line up can be.
14-Day Healthy Eating Meal Plans: 1500 Calories
Take the guess work out of healthy eating. No more searching for healthy recipes. 78 pages of recipes with calories, macros, and shopping lists — all included!
Why We Love this Recipe this Easy Green Bean Salad
Fresh Flavors: This salad is like a farmers market in a bowl! Because you stop the cooking process before the green beans are overcooked, the bright green beans remain nice and crispy. Something you just can’t get from canned veggies.
Healthy: When it comes to healthy recipes, you can’t get much better than this salad. It is loaded with vitamin and nutrients. From the veggies to the herbs to the olive oil dressing, this is a fresh and super healthy side salad!
Simple Salad: It only takes a few fresh and simple ingredients and a quick toss in olive oil, and it is done.
What’s Needed to Make Fresh Green Bean Salad
- 1½ lbs. fresh green beans, tips removed and cut in half
- 1 pint grape or cherry tomatoes, washed and cut in half
- 1 T. fresh basil leaves, finely chopped
- 1 T. fresh parsley leaves, finely chopped
- 3 T. extra virgin olive oil
- 2 T. sherry vinegar
- 1 c. Feta cheese, crumbled
- Sea salt and black pepper, to taste
How to Make Cold Green Bean Salad
- Over high heat, add salt to a large pot of water and bring to a boil. Add green beans to the boiling water and cook until crisp tender, approximately 3-4 minutes.
- Drain beans and then transfer to a large bowl of ice water to prevent further cooking.
- Remove green beans from the ice bath and pat dry with paper towels before adding to a glass or other non-reactive large serving bowl.
- Add the tomatoes, basil, parsley, olive oil, and vinegar to the bowl and toss to combine. Season with salt and pepper, to taste.
- Gently fold in crumbled feta cheese and serve immediately at room temperature. You can also chill this salad and serve it cold.
Store leftovers in an airtight container for up to 4 days.
Are Green Beans Healthy?
In addition to being versatile and delicious, green beans can provide a wealth of nutrients! They are an excellent source of vitamins A, C, and K, and of folic acid and fiber.
What Main Dishes Can I Serve with Green Bean Salad?
Green beans and tomatoes go well with just about anything main course. If you are wanting some healthy entree recipes for inspiration, here are some really popular choices:
- Smothered Pork Chops with Gravy
- Baked Sirloin
- Pistachio Crusted Salmon
- Pan Seared Grouper with Butter Lime Sauce
- Apple Fennel Roasted Pork Tenderloin
14-Day Healthy Eating Meal Plans: 1500 Calories
Take the guess work out of healthy eating. No more searching for healthy recipes. 78 pages of recipes with calories, macros, and shopping lists — all included!
Difference in Haricot Verts and Regular Green Beans
If you’ve ever been to a restaurant with haricots verts are on the menu, you’ve probably wondered how they differ from regular green beans you get at the grocery store or farmer’s market. The answer is, there is very little difference. In fact, the word, “haricot verts,” is actually French for, “green beans.”
Though extremely similar, there are a few subtle differences you may notice. Haricots verts are more slender, almost skinny in comparison to traditional green beans, and are also more expensive.
Compared to green beans, haricots verts are more tender and flavorful, which is why you’ll most often see them served in restaurants as a quick pan-seared side dish.
Add-ins and Variations for
Vinegar: One of my favorite ways to change up the flavors in this salad is by swapping out the type of vinegar. Whether you prefer red wine vinegar, white wine vinegar, balsamic vinegar or even apple cider vinegar, the tanginess in each really compliments the other flavors of the herbs very well in this recipe.
Cheese: Not a fan of feta? Try adding a little parmesan cheese instead. Or if you like a really creamy cheese, you can add blue cheese or some mini mozzarella balls.
Veggies: You really can take this salad in any direction you’d like by adding your favorite vegetables. Red onion, bell pepper, cucumber or even raw zucchini or summer squash make a very tasty and unique salad.
Nuts: You can’t go wrong adding nuts to this salad to provide added crunch. Throw in a handful of toasted pecans, walnuts or almonds. Also, try adding a few sunflower seeds or sesame seeds!
Citrus: Adding a little fresh lime, orange or lemon juice to this simple recipe is a great way to wake up the flavors even more.
Protein: You can turn this side salad into a full meal by adding rotisserie or grilled chicken, shrimp or even strips of steak. It makes a great way to use up leftover meat.
Want More Salad Recipes?
Green Bean Salad with Feta Cheese
Ingredients
- 1½ lbs Green beans fresh, tips removed, cut in half
- 1 pint cherry tomatoes cut in half
- 1 T Basil leaves finely chopped
- 1 T parsley leaves finely chopped
- 3 T Extra Virgin Olive Oil
- 2 T sherry vinegar
- 1 cup Feta cheese crumbled
- Sea salt and pepper to taste
Instructions
- Over high heat, add salt to a large pot of water and bring to a boil. Add green beans to the boiling water and cook until crisp tender, approximately 3-4 minutes.
- Drain beans and then transfer to a large bowl of ice water to prevent further cooking.
- Remove green beans from the ice bath and pat dry with paper towels before adding to a glass or other non-reactive large serving bowl.
- Add the tomatoes, basil, parsley, olive oil, and vinegar to the bowl and toss to combine. Season with salt and pepper, to taste.
- Gently fold in crumbled feta cheese and serve immediately at room temperature. You can also chill this salad and serve it cold.
