Summer Green Bean Salad, a quick and light side dish perfect to bring to the table even as a main course for an outdoor lunch. The recipe is very simple: a variation of the squid ring salad, but in a vegetarian version.
I chose for this recipe to pair summer vegetables with a cheese I adore, feta. Of course, you can replace it with other types of cheeses you like, or even with tofu quickly sautéed in a pan with oil.
The green beans are steamed in the instant pot. Alternatively, you can use the traditional pressure cooker, or boil them in plenty of salted water. Of course, cooking times vary depending on the type of cooking you choose to use. Below I leave you other ideas for summer salads. Now let’s prepare the summer green bean salad together, because it will be ready in a click!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Instant Pot
- Cuisine: Italian
- Seasonality: Summer
- Energy 109.12 (Kcal)
- Carbohydrates 8.93 (g) of which sugars 5.36 (g)
- Proteins 5.10 (g)
- Fat 6.15 (g) of which saturated 3.41 (g)of which unsaturated 1.84 (g)
- Fibers 2.29 (g)
- Sodium 1,062.44 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz green beans
- 1 cup water
- 1 red Tropea onion
- 3 tablespoons apple cider vinegar
- 1 bull's horn pepper (red)
- 1 bull's horn pepper (yellow)
- 3.5 oz feta
- balsamic glaze (as needed)
- sesame seeds (as needed)
- salt (as needed)
Tools
- Pressure Cooker electric
- Steam Basket
- Cutting Board
- Knife
- Bowl
Steps
First, trim the ends of the green beans. Wash them very well under cold water and drain them. Pour the water into the pressure cooker and place the basket with the green beans inside. Close the pot and move the lever to sealing. Cook the green beans with the steam function for 2 minutes.
After the cooking time has passed, release the steam, open the pot, and place the green beans in a bowl with ice water. This way, they will retain their green color. Let them cool down and, in the meantime, prepare the other ingredients.
Peel the onion and slice it thinly. Place it in a bowl and pour the vinegar over it. Let it rest for at least 30 minutes. This way, it will be more digestible. Wash and clean the peppers. Remove the stem, seeds, and inner filaments, and slice them thinly across the width.
Then cut the feta into cubes. Next, put the green beans, sliced peppers, feta, and well-drained onion from the vinegar in a salad bowl.
Season the salad with salt, balsamic glaze, sesame seeds, and oil if you prefer, and serve.
Storage and Tips for the Summer Green Bean Salad
The summer green bean salad can be prepared in advance and stored in the refrigerator for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for the Summer Green Bean Salad
What can I substitute for feta?
Alternatively, you can use fresh cheese, or tofu sautéed in a pan with oil.
