Green Bean Salad with Cherry Tomatoes and Feta
Recipe video above. This is a great salad to make in big bowls for gatherings! Also ideal to prep ahead for the week - it lasts for days undressed.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
- 1 lb / 500g green beans , trimmed
- 350g / 12oz cherry tomatoes , halved
- 1/2 red onion , finely sliced
- 120g / 4oz feta , crumbled
- 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
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.
To make ahead / store - keep dressing separate, salad can remain in fridge for 3 to 4 days. Once dressed, it's still lovely the next day - unlike other salads, it doesn't die into a watery mess!
Makes enough to serve 6 people as the primary side salad at a meal. At a gathering with other sides, it will serve 10 to 14.
Calories: 166.22kcal | Carbohydrates: 7.93g | Protein: 3.94g | Fat: 14.04g | Saturated Fat: 3.81g | Cholesterol: 13.79mg | Sodium: 338.3mg | Potassium: 250.43mg | Fiber: 2.13g | Sugar: 4.2g | Vitamin A: 718.79IU | Vitamin C: 20.03mg | Calcium: 106.15mg | Iron: 1.11mg