Mediterranean Green Bean Salad
Mediterranean Green Bean Salad is full of bright flavors and colors, with Feta cheese, Kalamata olives, chickpeas, tomatoes and a tangy Greek vinaigrette.
Servings: 8 servings
Ingredients
Green Bean Salad
- 1 ½ pounds fresh green beans
- ½ cup red onion minced
- ½ cup feta cheese
- 1 tablespoon fresh minced parsley
- 1 cup cherry tomatoes sliced in half
- ½ cup pitted kalamata olives well drained
- 15 ounce can chickpeas well drained
Vinaigrette
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dijon mustard
- 1 garlic clove finely minced
- Salt and pepper to taste
Instructions
Green Bean Salad:
- Boil water in a 3-quart pot and add 1 tablespoon of salt. While the water is coming to a boil, rinse green beans and trim off the stem ends.
- Add the trimmed green beans to boiling water for about 3-4 minutes. Beans should be bright green in color and the texture tender but still crisp. Strain into a calendar and rinse beans with cold water to stop the cooking process. Pat dry with paper towels to remove any extra water.
- In a large serving bowl, toss salad ingredients together. Add dressing (recipe below) and toss again to coat.
- Serve at room temperature.
Dressing:
- In a small bowl, whisk together dressing ingredients until well combined. You could also shake in a tightly sealed jar or pulse in a blender. Set aside until you are ready to dress your green bean salad, or store it in the fridge for up to 3 days.
Notes
Salad ingredients may be adjust based on taste.
Salad can be made up to 24 hours ahead of time and store in the fridge in an airtight container.
Nutrition
Calories: 180kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 399mg | Potassium: 317mg | Fiber: 5g | Sugar: 4g | Vitamin A: 801IU | Vitamin C: 17mg | Calcium: 109mg | Iron: 2mg
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