Green Bean Salad With Feta And Lemon Recipes

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GREEN BEAN SALAD WITH FETA AND LEMON



Green Bean Salad With Feta and Lemon image

A great summertime side salad. Can be prepared in advance up to three days, though it is best served at room temperature.

Provided by threeovens

Categories     Vegetable

Time 21m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb green beans, trimmed and cut into 1 1/2 inch long pieces
2 ounces feta cheese, crumbled
2 tablespoons fresh dill, chopped
1/2 cup sweet onion, cut into small dice (about 1/2 medium onion)
2 teaspoons fresh lemon zest (1 lemon)
1 tablespoon olive oil
fresh ground black pepper

Steps:

  • Prepare an ice water bath for the green beans.
  • Bring about 4 quarts of salted water to a boil.
  • Cook green beans until tender, about 6 minutes.
  • Transfer beans to the ice water bath and let cool about 5 minutes.
  • Drain and dry beans and transfer to a large bowl.
  • Add remaining ingredients to bowl and toss well to combine.
  • Serve immediately or refrigerate up to 3 days.

Nutrition Facts : Calories 113.8, Fat 6.7, SaturatedFat 2.8, Cholesterol 13.4, Sodium 175.4, Carbohydrate 10.9, Fiber 4.3, Sugar 3.1, Protein 4.4

SIMPLE GREEN BEAN SALAD WITH LEMON DRESSING



Simple Green Bean Salad with Lemon Dressing image

Provided by Aida Mollenkamp

Categories     side-dish

Time 9m

Yield 2 to 3 servings

Number Of Ingredients 8

1 pound green beans, trimmed
1 tablespoon extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
1 teaspoon lightly packed lemon zest
1 teaspoon rinsed and finely chopped cured anchovies (about 2 fillets)
1 medium shallot, thinly sliced
1/2 cup thinly sliced cured pitted black olives
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Bring a medium pot of heavily salted water to a boil over high heat. Prepare a water bath by filling a bowl halfway with ice water.
  • Once water boils, add green beans until cooked but still firm, about 4 minutes. Place in ice water bath until cool. Drain and shake off excess water.
  • In a medium nonreactive bowl, thoroughly mix olive oil, juice, zest, and anchovies; season well with salt and pepper. Add green beans, shallot, olives, and parsley, and mix well; taste, adjust seasoning as needed. Salad can be served immediately though flavor improves as it sits.

GREEN BEAN, WALNUT AND FETA SALAD



Green Bean, Walnut and Feta Salad image

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
1 1/2 pounds green beans, trimmed
1 red onion, thinly sliced
1 1/2 cups toasted chopped walnuts
1/2 cup white wine vinegar
3/4 cup olive oil
1 cup feta, crumbled
Freshly cracked black pepper

Steps:

  • Bring a large pot of water to a boil over high heat and season with a large pinch of salt. Add the green beans and cook for 3 to 4 minutes until tender but still crisp. Transfer to a boil of iced water to cool and then drain and pat dry.
  • Add the green beans, onions, and walnuts to a large bowl.
  • In a separate bowl, whisk together the vinegar and olive oil. Season with salt and pepper, to taste.
  • Pour the vinaigrette over the green beans, onions, and walnuts and toss to combine. Transfer to a platter and top with crumbled feta and freshly cracked black pepper.

LEMONY THREE BEAN & FETA SALAD



Lemony three bean & feta salad image

A fresh, low-calorie salad fit for a healthy lunchbox, crammed with green, edamame and cannellini beans

Provided by Good Food team

Categories     Lunch, Side dish

Time 17m

Number Of Ingredients 8

200g green bean , trimmed and halved lengthways
200g frozen soya or edamame beans
400g can cannellini bean , drained and rinsed
½ red onion , finely chopped
juice 1 lemon
pinch caster sugar
1 tsp poppy seed
85g feta cheese , crumbled

Steps:

  • Cook the green beans and edamame beans together in a pan of boiling water for 3 mins until tender. Drain and cool under cold running water, then drain again and mix with the cannellini beans and red onion. Add the lemon juice, sugar, poppy seeds and seasoning and stir through. Scatter the feta on top, then divide between plates or containers to pack into lunchboxes.

Nutrition Facts : Calories 318 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.7 milligram of sodium

GREEN-BEAN AND FETA SALAD



Green-Bean and Feta Salad image

Juicy green beans and tangy feta cheese pair well with Grilled Butterflied Leg of Lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 8

2 pounds green beans, trimmed
Coarse salt and ground pepper
1/3 cup olive oil
2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
2 cups quartered cherry tomatoes
1/2 cup sliced scallions
1/2 cup crumbled feta cheese

Steps:

  • Cook beans in a large pot of boiling salted water until crisp-tender, 6 to 8 minutes. Drain in a colander; run under cold water to stop cooking.
  • Whisk oil with vinegar and mustard; season with salt and pepper.
  • Toss beans with vinaigrette, tomatoes, scallions, and feta.

GREEN BEAN SALAD WITH FETA CHEESE



Green Bean Salad with Feta Cheese image

This green bean salad is a summer salad or side dish idea.

Provided by AHinojosa

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 7

½ cup chopped walnuts
1 pound Beans, snap, green, raw
½ cup crumbled feta cheese
½ cup thinly sliced red onion
⅓ cup dried cranberries
salt and freshly ground black pepper to taste
½ cup balsamic vinaigrette salad dressing

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet.
  • Bake in preheated oven until toasted, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes.
  • While walnuts cool, bring a large pot of water to a boil. Add green beans and cook, 5 to 7 minutes. Drain and rinse with cold water; drain again.
  • Transfer green beans and walnuts to a mixing bowl and add feta, red onion, cranberries, salt, and pepper; gently toss together. Add balsamic dressing to serve.

Nutrition Facts : Calories 344.8 calories, Carbohydrate 24.6 g, Cholesterol 28 mg, Fat 25.6 g, Fiber 5.7 g, Protein 9.1 g, SaturatedFat 6.7 g, Sodium 709.5 mg, Sugar 11.7 g

GREEN BEAN FETA SALAD



Green Bean Feta Salad image

I sampled this salad at my sister-in-law's home several years ago. I've made it often since and shared the recipe with many friends. The unusual combination of ingredients makes a tasty salad that complements lots of entrees. -Cheryl Martinetto, Grand Rapids, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 pounds fresh green beans, cut into 1-inch pieces
1/3 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup coarsely chopped pecans, toasted
1/2 cup chopped red onion
1 cup crumbled feta cheese

Steps:

  • Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place beans in a large bowl; cover and refrigerate for at least 1 hour., In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, dill, salt and pepper; shake well. Add pecans and onion to beans. Drizzle with dressing; toss to coat. Sprinkle with cheese. Serve immediately with a slotted spoon.

Nutrition Facts : Calories 332 calories, Fat 29g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 384mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein.

GREEN BEAN FETA SALAD



Green Bean Feta Salad image

A great recipe to take to a cook out or pitch-it. Fairly easy to make and you can make it ahead of time since its a chilled dish.

Provided by tabalt711

Categories     Vegetable

Time 23m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 tablespoons fresh lemon juice
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshley ground pepper
1/2 cup oil
1 1/2 lbs fresh green beans, trimmed
1/2 cup chopped red onion
1/2 cup crumbled feta cheese
1/2 cup walnuts, toasted and chopped

Steps:

  • 1. Cook green beans in boiling salted water to cover 8 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain and pat dry. Place in serving bowl; cover and chill at least 2 hours.
  • 2. Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.
  • 3. Add chopped onion and 1/2 cup of LemonVinaigrette prepared in step 2 to beans, tossing to coat. Sprinkle with feta and walnuts. (you can use leftover vinaigrette to marinate artichoke hearts or chicken breasts.).

Nutrition Facts : Calories 303.1, Fat 27.4, SaturatedFat 5.2, Cholesterol 11.1, Sodium 271.9, Carbohydrate 12.5, Fiber 4.8, Sugar 3.5, Protein 5.6

GREEN BEANS WITH FETA



Green Beans with Feta image

Turn simple green beans into a spirited side dish when you toss them with Greek cheese and vinaigrette.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 8

1 lb fresh green beans, trimmed
2 tablespoons vegetable or olive oil
1 tablespoon tarragon vinegar
2 tablespoons chopped red onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped
1/2 cup crumbled feta cheese (2 oz)

Steps:

  • In 6-quart saucepan, heat 1 inch water and beans to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until crisp-tender; drain.
  • In large bowl, place beans. Add remaining ingredients except feta cheese; toss to coat.
  • Top with feta cheese; serve warm.

Nutrition Facts : Calories 80, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving (1/2 Cup), Sodium 260 mg, Sugar 2 g, TransFat 0 g

LEMONY ALMOND-FETA GREEN BEANS



Lemony Almond-Feta Green Beans image

When you find a vegetable recipe that demands second helpings, it's definitely worth sharing. I made these green beans for a dinner party, and that's exactly what happened! I like to use haricots verts, the skinny type of green bean. -Samantha Bowman, Houston, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 pound fresh green beans, trimmed
2 tablespoons butter
1 small onion, halved and sliced
3 garlic cloves, sliced
1/2 cup sliced almonds
1 teaspoon grated lemon zest
3 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup crumbled feta cheese

Steps:

  • In a large saucepan, bring 4 cups water to a boil. Add green beans; cook, uncovered, 4-5 minutes or until beans turn bright green. Remove beans and immediately drop into ice water. Drain and pat dry., In a large skillet, heat butter over medium heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Add green beans and almonds; cook and stir 3-4 minutes or until beans are crisp-tender. Sprinkle with lemon zest, lemon juice, salt and pepper; toss to combine. Top with cheese.

Nutrition Facts : Calories 134 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 224mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

TOMATO-GREEN BEAN SALAD WITH CHICKPEAS, FETA AND DILL



Tomato-Green Bean Salad With Chickpeas, Feta and Dill image

This is a perfect salad for summer, when the market is chockablock with great produce. Use whatever tomatoes are sweetest, and feel free to add yellow wax beans or romano beans in addition to green beans. If your market has fresh shelling beans, use those instead of chickpeas. Plan ahead to soak dried chickpeas overnight. With a soak, they only take an hour to cook, and taste better than canned ones.

Provided by David Tanis

Categories     easy, salads and dressings, vegetables, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and black pepper
3/4 pound green beans, preferably slender haricots verts, trimmed
2 tablespoons lemon juice, from 1 small lemon
1 tablespoon red wine vinegar
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, mixed colors, halved
2 cups cooked chickpeas (from 1 cup dried chickpeas or 1 15-ounce can), cooled and drained
4 ounces feta, crumbled (1/2 cup)
2 to 3 tablespoons roughly chopped dill, for serving
Pinch of dried oregano, for serving

Steps:

  • Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
  • Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
  • Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
  • To serve, sprinkle generously with dill and oregano.

GREEN BEAN AND FETA SALAD



Green Bean and Feta Salad image

A tasty salad using fresh green beans and feta cheese in a tangy dressing.

Provided by LIZ1888

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 4h35m

Yield 5

Number Of Ingredients 12

1 ½ pounds fresh green beans
1 sweet onion, peeled
2 cloves garlic, chopped
½ cup rice wine vinegar
½ cup apple cider vinegar
⅓ cup canola oil
1 tablespoon white sugar
¾ teaspoon salt
ground black pepper to taste
1 dash hot sauce
1 dash Worcestershire sauce
4 ounces feta cheese, crumbled

Steps:

  • Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
  • For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!

Nutrition Facts : Calories 259.3 calories, Carbohydrate 15.8 g, Cholesterol 20.2 mg, Fat 19.9 g, Fiber 5 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 618.4 mg, Sugar 6.4 g

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From ellerepublic.de


GREEN BEAN SALAD | RECIPETIN EATS
2019-11-09 Combine the Dressing ingredients in a jar and shake well. Set aside - or refrigerate up to 2 days. Bring to room temperature before using. Bring a large pot of salted water to boil. Add the beans, bring it back up to a boil and boil beans for 60 seconds - no more!
From recipetineats.com


THIS FETA SALAD WITH WHITE BEANS & LEMON RELISH IS AN EASY WORK …
2022-01-28 Flip the slices, drizzle with another 1 tbsp of honey, and cook until the second side is golden brown and the rind has softened. Turn off the heat. In a food processor or small blender, add the lemon slices with the oil from the pan. Add an …
From camillestyles.com


THE 40 BEST GREEK RECIPES - GYPSYPLATE
2022-05-14 Skewer the chicken onto metal skewers, or wooden skewers that have been soaked in water for at least 30 minutes. Cook according to your preferred method: Grill Method: Preheat over medium high heat and grill skewers 8-10 minutes, turning occasionally. Oven Method: Preheat the oven to 450°F.
From gypsyplate.com


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