Salad with green beans, feta, and cherry tomatoes, enriched with cannellini beans and olives, a light and nutritious one-dish meal, perfect for a quick lunch or a summer dinner with friends. It’s also perfect to take to the office, the beach, or for a picnic!
Serve it in a nice bowl, maybe garnishing with a few fresh arugula leaves (or basil) and a sprinkle of oregano. If you prepare it in advance, store it in the refrigerator in an airtight container.
A colorful and flavorful salad, perfect for a light lunch or a tasty side dish. Easy and quick to prepare, it’s ideal for hot days! The combination of legumes, fresh vegetables, and salty feta makes it balanced and full of flavor.
This salad is perfect as a light and nutritious one-dish meal, ideal for lunch or a summer dinner.
Let’s see together how to make the Salad with green beans, feta, and cherry tomatoes. Prepare the ingredients and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to it.
Other delicious salads to try:
Gabriella
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 9 oz green beans
- 5 oz canned cannellini beans
- 3.5 oz cherry tomatoes
- 1/2 red Tropea onion (optional)
- 3.5 oz feta
- to taste Taggiasca olives
- to taste extra virgin olive oil
- to taste arugula
- salt
Tools
- 1 Small pot
- 1 Bowl
Steps
First, trim the green beans and boil them in water for about 5-7 minutes, until they are tender but still slightly crunchy. Drain them and immediately run under cold water to stop the cooking and keep the bright color. Cut them into pieces of about 1 inch.
Meanwhile, drain and rinse the cannellini beans under running water, wash the cherry tomatoes and cut them in half or into wedges, depending on their size, if you use the red onion, slice it finely, and finally, cut the feta into cubes and the arugula into pieces.
In a large bowl, combine the cooked and cooled green beans, drained cannellini beans, cut cherry tomatoes, cubed feta, black olives, and sliced red onion. Dress the salad with a generous drizzle of extra virgin olive oil and a pinch of salt. Lastly, add the arugula pieces.
Gently mix all the ingredients to blend well. Serve the salad immediately or store it in the refrigerator for at least 30 minutes to better combine the flavors. Here is the Salad with Green Beans, Feta, and Cherry Tomatoes ready. Enjoy your meal!
Until the next recipe.
Storage
You can store the Salad with Green Beans, Feta, and Cherry Tomatoes in the refrigerator for 1-2 days, in an airtight container.
Tips and Suggestions
– Cannellini Beans: if you use canned ones, remember to rinse them very well under cold running water before using. This will remove the packing liquid and reduce excess salt, making them more digestible.
– Cherry Tomatoes: I used red cherry tomatoes. If you have cherry tomatoes of different colors (red, yellow), the salad will be even more colorful.
– Arugula: wash and dry it carefully, maybe with a salad spinner, and add it only at the last moment, to keep it fresh and crunchy.
– Make-Ahead: You can prepare and dress the green beans, cannellini beans, cherry tomatoes, and olives in advance and store them in the refrigerator. Add the feta and arugula just before serving, to prevent the arugula from wilting and the feta from drying out.
– This salad is also great with the addition of thinly sliced cucumbers or roasted peppers.
– Extra Protein: To make it a more filling one-dish meal, you can add drained tuna, grilled chicken cubes, or for a vegetarian version, chickpeas or marinated tofu.
– Extra Protein: To make it a more filling one-dish meal, you can add drained tuna, grilled chicken cubes, or for a vegetarian version, chickpeas or marinated tofu.
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