I’ve had a soft spot for green beans ever since I was a kid. One of my childhood memories is sitting at the kitchen table with my mom, snapping beans over a newspaper. Back then, we’d stew them until they were super soft. These days, I still love green beans, but I enjoy their bright, crisp side. This budget-friendly Green Bean Salad brings them to life with a quick blanch, before tossing them with tangy lemon dressing, juicy tomatoes, sweet onions, and creamy, salty feta. It’s fresh, vibrant, and proof that green beans deserve the spotlight, not just a spot on the side!
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Simple Green Bean Salad Recipe
Blanching makes all the difference in this green bean feta salad. I cook the string beans in well-salted water for a couple of minutes, then rinse them under cold water so they stay bright and crisp. And the salt isn’t just for flavor, it actually helps keep the vibrant green color, too! Add some cherry tomatoes and suddenly you’ve got a summer salad that feels fresh, light, and picnic-ready. It gives me the same crowd-pleasing energy as our classic three bean salad, but with a little extra brightness and crunch.
Green Bean Salad
Servings 8 servings (1 cup per person)Ingredients
- 30 oz. fresh green beans (trimmed, $2.95*)
- 1 Tbsp salt (plus 1 tsp salt for dressing, (divided) $0.16)
- 1 lemon (juice and zest (about 3 Tbsp of juice) $0.58)
- 1 Tbsp apple cider vinegar ($0.04)
- 1 Tbsp Dijon mustard ($0.06)
- 1 tsp granulated sugar ($0.01**)
- 1 tsp black pepper (freshly cracked, $0.16)
- ¼ cup olive oil ($0.70)
- 1 sweet onion (sliced thinly, (230g) $0.78)
- 1 pint cherry tomatoes (halved (10oz, 283g) $2.48)
- ½ cup feta cheese (crumbled, $1.31***)
Instructions
- Gather and prepare all ingredients.
- Bring a large pot of water with 1 Tbsp salt to a boil. Once boiling, add the green beans and cook for 2 minutes. Drain and rinse the beans. Then set them aside.
- In a small bowl, whisk together the lemon juice, zest, apple cider vinegar, Dijon, sugar, 1 tsp of salt, and pepper. While whisking, slowly pour in the oil until combined.
- Place the green beans, onions, tomatoes, and feta in a bowl. Drizzle with the vinaigrette and toss to combine. Let it sit for 5-10 minutes, then serve, or refrigerate until ready.
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Equipment
- Large Pot
- Large Bowl
- Small Bowl
Notes
Nutrition
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Gather all of your ingredients.
Blanch the green beans: Bring water and 1 Tbsp salt to a boil in a large pot. When the water is boiling, add 30 oz. trimmed fresh green beans and cook for just 2 minutes. If you want your beans softer, you can cook them for longer. Drain and rinse the green beans with cold water to stop the cooking process. Set them aside for now.
Make the vinaigrette: Add the lemon juice and zest from 1 lemon, 1 Tbsp apple cider vinegar, 1 Tbsp Dijon mustard, 1 tsp sugar, 1 tsp of salt, and 1 tsp black pepper to a small bowl. Whisk to combine.
While constantly whisking, stream in ¼ cup olive oil until combined. Drizzling in the olive oil while whisking helps emulsify the vinaigrette and holds the oil and vinegar together.
Make the salad: Add the blanched green beans, 1 thinly sliced sweet onion, 1 pint halved cherry tomatoes, and ½ cup crumbled feta to a bowl. Drizzle the lemon vinaigrette overtop and toss to combine.
Serve: Let the salad sit for 5-10 minutes before serving or storing in the fridge. Enjoy.
What Else Can I Add?
This cold green bean salad keeps it simple with just a few ingredients, but you can absolutely make it your own. I love tossing in whatever I have on hand to change it up. Here are some easy add-ins:
- Toasted nuts, like almonds, walnuts, or pecans
- Fresh dill, parsley, basil, or mint
- Diced cucumbers
- Pitted olives
- Cooked and cooled pasta (for a green bean pasta salad)
- Avocado
- Grated carrots
- Chickpeas or white beans
- Roasted red peppers
- Hard-boiled eggs (diced)
- Sliced radish
- Leftover grilled vegetables
Serving Suggestions
This fresh green bean salad fits in just about anywhere. It’s ideal for summer potlucks, especially alongside grilled salmon, chicken, or whatever you’ve got on the grill. For a veggie-friendly spread, I’d serve it with sweet corn fritters or smoky mushroom skewers. It also makes a vibrant side for the holidays! I can totally see it next to roasted chicken and all the cozy fixings. And if you’re just looking for an easy midweek dinner, it’s great with something simple like fettuccine Alfredo.
Storage Instructions
I recommend eating this green bean salad within a day or two, as the beans will start to soften and discolor. They’re still tasty, they just don’t look as pretty! Store leftovers in an airtight container in the fridge.
