Green Beans With Tomatoes Olives And Feta Recipes

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MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA



Marinated Green Beans with Olives, Tomatoes, and Feta image

This is a wonderful summer side dish. Allow the flavors to marinate together overnight for even better results.

Provided by Lynne23235

Categories     Side Dish     Vegetables     Tomatoes

Time 3h40m

Yield 10

Number Of Ingredients 11

2 pounds fresh green beans, trimmed
¼ cup olive oil
2 cloves garlic, minced
1 cup kalamata olives, pitted and sliced
2 tomatoes, seeded and chopped
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounce) package crumbled feta
1 bunch fresh oregano sprigs

Steps:

  • Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
  • Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

Nutrition Facts : Calories 183.3 calories, Carbohydrate 10.6 g, Cholesterol 20.2 mg, Fat 14 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 596.9 mg, Sugar 3 g

GREEN BEANS WITH TOMATOES, OLIVES, AND FETA



Green Beans With Tomatoes, Olives, and Feta image

Not your usual green beans, but so great and easy. I had these as a side at a restaurant in Atlanta and have re-created this version.

Provided by alijen

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs fresh green beans, trimmed
8 ounces feta cheese, crumbled
1/4 cup olive oil
2 cloves garlic, minced
1 cup kalamata olive, pitted and halved
1 pint cherry tomatoes, halved
2 tablespoons fresh lemon juice
1 tablespoon fresh oregano, chopped
salt and pepper, to taste

Steps:

  • In a medium bowl, prepare an ice bath for cooling the beans.
  • Cook the beans in salted boiling water, about 6 minutes, until crisp, but tender.
  • Drain the beans, then cool in the ice bath.
  • Drain and put the beans in a serving dish.
  • Add the feta cheese to the cooled beans.
  • Heat the olive oil and add the garlic, about 60 seconds, until fragrant.
  • Remove form heat and add the tomatoes, olives, lemon juice, and oregano.
  • Toss this mixture.
  • Pour over green beans and feta and stir gently to combine.

MARINATED GREEN BEANS WITH OLIVES,TOMATOES, AND FETA



Marinated Green Beans with Olives,Tomatoes, and Feta image

I got this from Southern Living Magazine. This salad is delicious and something different to serve at your next barbecue or potluck!

Provided by Little Bee

Categories     Vegetable

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 lbs fresh green beans, trimmed
1 1/2 teaspoons salt, divided
2 cloves garlic, minced
1/4 cup olive oil
1 cup kalamata olive, pitted
1 cup cherry tomatoes, halved
2 tablespoons red wine vinegar
1 tablespoon fresh oregano, finely chopped
1/4 teaspoon pepper
2 (4 ounce) packages crumbled feta cheese
fresh oregano sprig

Steps:

  • Place beans in boiling water seasoned with 1 teaspoon salt; cook 6 to 8 minutes or until crisp-tender.
  • Drain.
  • Plunge beans into ice water to stop the cooking process.
  • Place in a shallow serving dish.
  • Cook garlic in hot oil in a skillet over medium heat 30 seconds or just until fragrant; remove from heat.
  • Stir in olives, next 4 ingredients, and remaining 1/2 teaspoon salt.
  • Pour mixture over beans, tossing to coat.
  • Chill at least 3 hours or overnight.
  • Sprinkle with feta cheese before serving.
  • Garnish, if desired.

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

GREEN BEANS WITH TOMATOES, OLIVES, AND EGGS



Green Beans with Tomatoes, Olives, and Eggs image

This is a colorful and healthy salad that pairs well with grilled salmon or poached chicken breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 pound green beans, trimmed
1/2 cup grape tomatoes, halved
1/2 cup Kalamata olives, pitted and halved
2 teaspoons extra-virgin olive oil
2 hard-cooked eggs, chopped
Coarse salt and ground pepper
Lemon wedges

Steps:

  • In a large pot of boiling salted water, cook beans until crisp-tender, 3 minutes. Drain; rinse under cold water. Halve beans and place in a bowl; add tomatoes, olives, oil, and eggs. Season with salt and pepper; serve with lemon wedges.

Nutrition Facts : Calories 175 g, Fat 12 g, Fiber 4 g, Protein 6 g

ARICA'S GREEN BEANS AND FETA



Arica's Green Beans and Feta image

Fresh side dish with feta cheese as an accent flavor.

Provided by Nicole

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 4

Number Of Ingredients 7

2 teaspoons olive oil, or as needed
1 red bell pepper, chopped
1 tablespoon minced garlic, or to taste
salt and ground black pepper to taste
1 pound green beans, cut into 1-inch pieces
¼ cup white wine
¼ cup crumbled feta cheese

Steps:

  • Heat olive oil in a skillet over medium heat. Stir red bell pepper and garlic into hot oil; season with salt and black pepper. Cook and stir until the bell pepper is tender, 5 to 7 minutes.
  • Stir green beans with the red bell pepper. Pour white wine over the green bean mixture. Place a cover on the skillet and cook until the green beans are tender, about 10 minutes.
  • Stir the green bean mixture. Sprinkle feta cheese over the mixture. Replace cover and continue cooking until the feta softens, about 3 minutes.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 11.4 g, Cholesterol 8.3 mg, Fat 4.6 g, Fiber 4.5 g, Protein 3.8 g, SaturatedFat 1.8 g, Sodium 152.6 mg, Sugar 3.3 g

GREEN BEANS WITH TOMATO & FETA



Green beans with tomato & feta image

Throw together creamy feta, juicy tomatoes and tender green beans to whip up this super simple side dish in just 10 mins

Provided by Katy Gilhooly

Categories     Side dish, Vegetable

Time 10m

Number Of Ingredients 4

300g green beans , trimmed
6 large tomatoes , roughly chopped
100g feta , cubed
1 tbsp olive oil

Steps:

  • Boil a pan of water. Once boiling, add the beans and cook for 4 mins until tender. Drain the beans, then mix with the tomato and feta. Drizzle over the olive oil and season generously with black pepper.

Nutrition Facts : Calories 139 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium

SPAGHETTI WITH FETA, OLIVES AND GARLIC BEANS



Spaghetti With Feta, Olives And Garlic Beans image

Provided by Linda Wells

Categories     dinner, pastas, main course

Time 1h

Yield Serves 6

Number Of Ingredients 12

1/4 cup olive oil
1 medium-sized onion, diced
3 large cloves garlic, peeled and minced
1 pound mixture of green and yellow beans, ends trimmed, and sliced at an angle into 1/2-inch pieces
Salt and freshly ground pepper to taste
1 1/4 pounds spaghetti, fresh or dried
30 Calamata olives, pitted and chopped
2 cloves garlic, finely chopped
2 large tomatoes, peeled, seeded and diced
2 teaspoons fresh lemon juice
6 tablespoons butter
1/2 pound feta cheese, cubed

Steps:

  • In a small saute pan, heat the olive oil over medium-low heat, add the onion and cook slowly until it is translucent. Add the three cloves of minced garlic and continue cooking for one minute. Add the beans and cover the pan. Cook slowly for about 30 minutes, until the beans are soft. If the mixture dries, add a few tablespoons of water. Season with salt and pepper.
  • Meanwhile, bring a large pot of water to a rolling boil. Add the spaghetti and boil for about two to three minutes if using fresh pasta or 10 to 12 minutes if using dried, until the spaghetti is al dente. (Depending on the brand of spaghetti, cooking times may vary.) Drain well.
  • In a small bowl, combine the chopped olives with the finely chopped garlic. Set aside.
  • In another small bowl, toss the diced tomatoes with the fresh lemon juice. Set aside.
  • In a large saute pan, heat the butter until it is nut-colored. Add the cooked pasta and toss. Add the feta cheese and stir until slightly softened, about five to seven minutes.
  • Transfer a portion of the pasta onto each plate. In a straight line down the center of the plate, top the spaghetti with one mound of the bean mixture, one of the tomato-lemon mixture and a pile of the olive-garlic mixture. Serve immediately.

Nutrition Facts : @context http, Calories 698, UnsaturatedFat 15 grams, Carbohydrate 84 grams, Fat 32 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 751 milligrams, Sugar 6 grams, TransFat 0 grams

GREEN BEANS WITH TOMATOES AND FETA



Green Beans with Tomatoes and Feta image

Serve a colorful side of organic green beans and almonds topped with tomatoes and feta. Did we mention olive oil, garlic, onions and fresh Italian oregano? Mmm.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 8

2 boxes (7.4 oz each) Cascadian Farm® frozen organic French-cut green beans with toasted almonds
1 tablespoon olive oil
1 medium onion, sliced
2 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 teaspoon chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1/8 teaspoon crushed red pepper flakes, if desired
1/2 cup crumbled feta cheese (2 oz)

Steps:

  • Cook beans as directed on boxes, reserving almonds; drain.
  • Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender.
  • Stir in tomatoes, oregano and pepper flakes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until thickened and most of liquid has evaporated.
  • Spoon drained beans onto serving platter; top with tomato mixture. Sprinkle with cheese and reserved almonds.

Nutrition Facts : Calories 90, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 4 g, TransFat 0 g

GREEN BEANS WITH TOMATOES AND OLIVES



Green Beans with Tomatoes and Olives image

This savory, briny side hints at warmer months.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

Coarse salt
1 1/2 pounds green beans, trimmed
2 tablespoons olive oil
4 garlic cloves, thinly sliced
2 anchovy fillets, finely chopped
1 can (28 ounces) diced tomatoes, with juice
1/2 cup oil-cured Nicoise olives, pitted and coarsely chopped
1/4 teaspoon freshly ground pepper

Steps:

  • Prepare an ice-water bath; set aside. Bring a large pot of water to a boil; add 2 teaspoons salt. Working in 2 batches, blanch beans until bright green but still crisp, about 2 minutes. Transfer beans to the ice-water bath. Drain, and cut into 1-inch pieces; set aside.
  • Heat oil in a medium Dutch oven over medium heat. Add garlic; cook, stirring often, until slightly softened, about 2 minutes. Add anchovies, and cook 1 minute. Stir in tomatoes and juice, olives, green beans, 1 teaspoon salt, and the pepper. Bring to a boil; reduce heat, and simmer, partially covered, until green beans are tender and sauce has thickened slightly, about 10 minutes. Serve.

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.

ORZO WITH FETA, GREEN BEANS, AND TOMATOES



Orzo with Feta, Green Beans, and Tomatoes image

Categories     Bean     Pasta     Tomato     Side     Vegetarian     Feta     Summer     Gourmet

Yield Makes 2 servings

Number Of Ingredients 9

10 ounces haricots verts(thin French green beans) or green beans
1 cup orzo (rice-shaped pasta)
1 medium onion
2 garlic cloves
3 medium vine-ripened tomatoes
2 tablespoons olive oil
1 tablespoon white-wine vinegar
1 tablespoon chopped fresh flat-leafed parsley leaves
1 cup crumbled feta

Steps:

  • Fill a 4-quart kettle three fourths full with salted water and bring to a boil for beans and orzo.
  • Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch pieces. In a large skillet cook onion and garlic in oil over moderate heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. Remove skillet from heat.
  • Have ready a bowl of ice and cold water. In boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander and pat dry. Add beans to tomato mixture and return water in kettle to a boil. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.

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