Description
A fresh and vibrant Green Bean Salad featuring tender green beans, juicy cherry tomatoes, crumbled feta, and toasted almonds, all tossed in a tangy honey vinaigrette. Perfect as a light side dish or a healthy snack, this salad combines crisp textures and Mediterranean flavors for a delightful, easy-to-make meal.
Ingredients
Scale
Salad Ingredients
- 12-16 oz. green beans, trimmed and cut into 1-inch pieces
- 8 oz. cherry tomatoes, cut in half
- 4 oz. feta cheese, crumbled
- ¼ cup red onion, finely diced
- 2 Tbsp. fresh basil, chiffonade
- ⅓ cup almonds, sliced and toasted
Vinaigrette Dressing
- 2 Tbsp. olive oil or avocado oil
- 1 Tbsp. red wine vinegar or apple cider vinegar
- 1 Tbsp. honey
- ¾ tsp. salt, or to taste
- ¼ tsp. black pepper, or to taste
Instructions
- Cook the Green Beans: Bring a large pot of water to a boil. Add the trimmed and cut green beans to the boiling water. Cook for 4-5 minutes until they turn bright green and become tender but still crisp. Use a slotted spoon to remove the beans and place them in a colander to drain and cool.
- Prepare the Vinaigrette: While the green beans are cooking, whisk together the olive or avocado oil, red wine vinegar (or apple cider vinegar), honey, salt, and black pepper in a large mixing bowl until well combined.
- Assemble the Salad: Once the green beans have cooled to room temperature, add them to the bowl with the vinaigrette. Add the halved cherry tomatoes, crumbled feta cheese, finely diced red onion, chiffonade basil, and toasted sliced almonds. Gently toss all ingredients together until just combined, being careful not to overmix to preserve the textures.
- Serve: The salad can be served immediately at room temperature or chilled by refrigerating for a couple of hours for enhanced flavor. Enjoy as a refreshing side dish or light meal.
Notes
- To toast almonds, heat a dry skillet over medium heat and cook the sliced almonds for 3-5 minutes, stirring frequently, until golden and fragrant.
- Adjust the seasoning of salt and pepper to taste after tossing the salad.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Using fresh basil adds a great aroma and flavor; if unavailable, substitute with fresh parsley or omit.
