There is nothing better in my opinion than a fresh green bean salad. I love this salad because there are so many ways you can change it up. I really love it with some fresh goat cheese and ripe peppers.  My second favorite way to make it is with some fresh dill and smoked salmon added to the bean mix.

What is your favorite way to enjoy green bean salad? Summer is coming soon and I am always down for some new ideas. If you are in Southern Ca check out Garden of Eden Organics CSA program. They deliver the BEST farm-fresh produce.  CSA’s are a fantastic way to get farm-fresh produce and also support the local farmers in your area. Here is a link to a list of CSA’s. I hope you can find one in your area. 

Yield: 1

Quick Fresh Green Bean Salad

Quick Fresh Green Bean Salad
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Prep Time 15 minutes
Cook Time 3 minutes
Additional Time 30 minutes
Total Time 48 minutes

Ingredients

  • 1 pound fresh green beans with the ends snipped
  • 1 cup feta cheese crumbles or goat cheese crumbles
  • 1/2 cup chopped red bell pepper, any color will do
  • 4 tablespoons chopped red onion
  • 3 tablespoons walnuts or nut of choice
  • 1/4 cup garbanoza beans
  • 3 tablespoons olive oil
  • Add in whatever fresh herbs you like. I used thyme and basil from my garden. Dried herbs will work just as well too.
  • You can get creative with the dressing. I used a combination of California Balsamic's Gilroy Garlic and olive oil for my dressing.
  • You can use a little olive oil mixed with some red wine vinegar to make your own dressing or even use some salad dressing you have in the refrigerator. Remember less is better to start with. You can always add more later.
  • Toss the salad and place in the refrigerator for a minimum of 20 minutes. The dressing gets better the longer it sits.

Instructions

  1. Boil a large pot of salted water. Add the green beans and cook until tender crisp, 1 to 2 minutes, make sure you snip the edges first. Remove the beans and place in a pot filled with ice and water. This is called blanching. Blanching may be used to preserve color and texture, to prepare ingredients ahead of time, and to prepare vegetables for freezing. For the purpose of this recipe it is mostly so the beans can retain their fresh bright green color. I normally leave them in the ice bath for about 3-5 minutes.
  2. Drain well, and use a towel to dry the beans. You want to have the beans super dry so the dressing can stick the green beans.
  3. Once dry add the green beans to a large bowl and add in your cheese of choice. I am a big fan of goat feta because it has less lactose. Less lactose usally means less sugar and most people can tolerate goat dairy better than cow dairy. Next add in your chopped peppers, onions and garbanza beans.
  4. Toss your salad together with your dressing of choice, I love California Balsamic and place in the refridgerator for a minimum of 20 minutes. The dressing gets better the longer it interacts with the beans.
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Notes

Get creative with the ingredients. I have used tomatoes before when I did not have any peppers. In addition, I have also added in some cooked salmon and made this more of a main dish verse a side dish.

Nutrition Information:

Yield:

5

Serving Size:

4

Amount Per Serving: Calories: 865Total Fat: 81gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 59gCholesterol: 64mgSodium: 1413mgCarbohydrates: 26gFiber: 6gSugar: 14gProtein: 14g

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