This Green Bean Salad is a terrific combination of textures – tender crisp green beans, juicy cherry tomatoes, fresh sprinkle of red onion and creamy pops of feta, tossed with a classic zingy lemon salad dressing.
Make a big batch and keep it for days in the fridge. It also holds up well even once dressed – good for lunch boxes and gatherings!
Green Bean Salad
This is a salad that’s ideal for entertaining and meal prep because it can be made ahead. Unlike many salads, you don’t have to worry about wilting leafy greens or chopped vegetables becoming watery.
The added bonus is that it’s one of those salads that’s actually quite satisfying. Green beans have that way about them – so much more to them than lettuce!!
What you need
Here’s what you need for this Green Bean Salad. It’s made with a simple Lemon Salad Dressing that’s zingy and slightly thickened with mustard so it clings better to the beans.
How to make Green Bean Salad
As for the making:
-
Shake dressing in a jar – it’s the best way to really meld the lemon and oil together to create a thick, glossy dressing;
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Cook beans to your taste (I like mine tender crisp)
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Then toss with dressing, tomato and onion, then garnish with feta last (if you toss salad with it, it looks messy).
And that’s all there is to it!
Serve this on the side of a simple juicy Baked Chicken Breast, a buttery Roast Chicken, with a juicy Pork Tenderloin with Honey Garlic Sauce or with a 5 minute crispy Pan Fried Fish.
Add it to your work lunch boxes, or make a big batch on Sunday and serve it through the week! – Nagi x
Watch how to make it
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Green Bean Salad with Cherry Tomatoes and Feta
Ingredients
- 1 lb / 500g green beans , trimmed
- 350g / 12oz cherry tomatoes , halved
- 1/2 red onion , finely sliced
- 120g / 4oz feta , crumbled
Dressing
- 2 tbsp lemon juice (or white wine vinegar)
- 6 tbsp extra virgin olive oil (adjust to taste)
- 1 1/2 tsp dijon mustard
- 1 garlic clove , minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Combine the Dressing ingredients in a jar and shake well. Set aside - or refrigerate up to 2 days. Bring to room temperature before using.
Cook Beans
- Bring a large pot of salted water to boil. Add the beans, bring it back up to a boil and simmer for 2 minutes (tender) to 3 minutes (tender).
- Drain in colander then run under cold tap water to cool (or plunge into bowl of ice water).
- Drain well then pat dry with clean dish towels.
Assemble salad
- Place beans in a bowl with tomato and onion. Drizzle with dressing, then toss. Garnish with feta. Serve!
Recipe Notes:
Nutrition Information:
More Green Bean Sides and Salads
Options is a great thing!
Life of Dozer
Green Bean rejection!
Made this last night and it was so great, my friend said she was ‘obsessed’ with it and I guess I am now too. Another great and simple recipe, thank you!
Made this to go with the lamb and gravy, and cauliflower mash (all on Nagi’s website) and it was excellent. Will make this again and plan to make the dressing on a regular basis. Thanks again Nagi!
I am glad you liked it Jane!! N x
Nagi, I am doing my Christmas prep now before we fly to Melbourne and I’m limited to what I can do in a hotel room. Will the dressing keep for a week if I make it now?
Sorry Stacey, that’s a bit risky with the garlic from a food safety point of view! N x
Just had this for dinner with your crispy skin fish (Glacier 51 Tooth fish) and Pea Puree. Every dish was worth 5 stars. And I’ve got more of this salad and the Pea Puree to enjoy tomorrow. Thanks very much for the recipes.
PS – Poor Dozer. Couldn’t you have at least dipped the bean in some gravy?
Don’t feel sorry for him!!! He gets good food all the time!! N x
Hi Nagi, Thank you for the easy recipe. Shouldn’t I roast the tomatoes before putting it in the salad?
No need for this recipe! N x
Delicious way to make green beans!! Family loved it! Used white onions as I didn’t have red ones. Used reguilar tomatoes. Dressing and feta made this special!
Hi Nagi, I love all of your recipes and this one doesn’t fail!! It is easy to make and delicious. Made it twice and it has been devoured so quickly. My son really loves it and could have it as a main, according to him. Another win for you.
Meredith Dairy goats cheese is great with it. Try it!
Hi Nagi, can I please leave out the onion?
Dear Nagi, I’m making this salad tonite and I’d just like to tell you that I absolutely love your recipes and the way you address them.
I have you as my go to for all my cooking needs.
Jean X
I bought a big bunch of green beans but instead of the usual cooked beans with butter & S&P, decided to see what Nagi would do with them. I made this salad and dressing – it was delicious – got big praise from the family. Another keeper – thanks Nagi!
This salad is a more exciting combination that our standard green side salad and so easy. Part of our dinner rotation. I’ve made it with feta and Meredith goats cheese and both are amazing, but the goats cheese wins! Thanks Nagi.
YUM!! Sounds delicious Sasha! N x
We had this on the weekend with cheeseburgers and it is fantastic. I’ll be tripling it next month for the Easter crowd.
Wahoo! Perfect Brian! N x
I made it for New Years party. Was super delicious. Everyone asked for the recipe!
That’s great Maggie!
This string bean recipe is fabulous. I made it for Thanksgiving and everyone devoured it. This is my new forever recipe. Thanks so much for sharing.
Perfect Joan!
Another great recipe. Delicious.
Thanks Nagi and dear Dozer.
You’re so welcome Ana!
This is so easy and delicious! Great for summer. I had it with your Thai wings and Thai Fried Rice!
Perfect Liv!
Love this salad, however i think its supposed to be 6 teaspoons of olive oil not tablespoons?
Hi Kim, 6 tablespoons is right – 90ml 🙂
I doubled it and made it for a dog competition group this weekend and it was a big hit! I used haricots and cooked 3 mins – perfect.
Served leftovers the second day and was surprised that the dressing had gelled, so had to let salad set to return to liquid. Still delicious. Thank you, Nagi! Really love your recipes!
Hi Ruth, yes olive oil solidifies when in the fridge – but should be ok if left at room temperature for half an hour or so!
Did the lemon juice not bleach the green beans if it sits overnight?
Fantastic and easy. I steamed the beans in the microwave to make it even easier. The whole family mowed this down – even the kids!
Winner! That’s awesome Andy!