The green bean salad with feta is a light and tasty vegetarian main dish, perfect for summer. This fresh and quick recipe is a great alternative to various summer salads that are always very popular in this period. The main characters are the green beans, a vegetable often underestimated and simply served boiled or, at most, stewed with tomatoes. In reality, green beans are very versatile and lend themselves to many different preparations: you can cook them au gratin in the oven with béchamel, in a salad with potatoes, or pair them with a flavorful cheese like feta (as in my Mediterranean green beans). Feta is indeed the other protagonist of the green bean salad I propose today: a tasty and colorful dish, enriched with black olives, radishes, and crumbled taralli to give an irresistible crunchy note. This green bean salad with feta is perfect for a light and nutritious lunch or as a side dish for a summer dinner. You can prepare it in advance and enjoy it fresh, for an explosion of flavors and textures that will make your table even more inviting!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 593.48 (Kcal)
- Carbohydrates 28.86 (g) of which sugars 6.44 (g)
- Proteins 22.00 (g)
- Fat 45.94 (g) of which saturated 17.25 (g)of which unsaturated 10.67 (g)
- Fibers 6.37 (g)
- Sodium 1,662.05 (mg)
Indicative values for a portion of 375 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 for Green Bean and Feta Salad
- 11.3 oz green beans
- 7 oz feta
- 2.5 oz radishes
- 0.7 oz pumpkin seeds
- 1.4 oz Greek black olives (weighed pitted)
- 10 taralli (for me gluten-free)
- A few leaves basil
- 1 pinch oregano
- 1 pinch salt
- 3 tbsp extra virgin olive oil
- A few drops balsamic vinegar
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pot
- 1 Colander
- 1 Salad Bowl
How to Make Green Bean Salad with Feta and Olives
To prepare the green bean salad with feta and olives, start by cleaning the green beans: remove the ends (1) then rinse them thoroughly under running water. Boil them in plenty of lightly salted water for about 15 minutes (2). Before draining, taste them because cooking times can vary based on the thickness of the beans, which should be tender but not mushy. Once drained, I immerse them in ice water (3) to stop the cooking and maintain a nice bright green color.
In a salad bowl, mix the green beans, radishes, and torn basil leaves. Season everything with a pinch of salt (don’t overdo it, remember that feta is already salty), a bit of olive oil, and a pinch of oregano (7). Add the feta cubes, pumpkin seeds, the olives, and a few drops of balsamic vinegar. Mix well and garnish with the crumbled taralli (8).
Your green bean salad with feta and olives is ready to be served. These quantities are suitable for a main dish for 2 people or an appetizer for 4 people.
Storage
The green bean and feta salad can be stored in the fridge, closed in a glass container, for up to 2 days and can also be a different idea for lunch at the office.
