This green bean, tomato and feta salad happened the day I hauled a load of green beans, cherry tomatoes and basil out of the garden. It’s so good, I’m pretty sure I’ll be making this year round with my frozen green beans.
This recipe builds on the three bean and basil salad from a couple of summers ago. The tomatoes and feta are the new twist, I thought they’d go great with the green beans and basil. And they do, they really really do. Seriously green beans and basil should get married, it’s a super combination.
Tossing green beans, tomatoes, basil, shallots and feta together in a simple vinaigrette is pretty easy, right? It is, the only added step if you’re using fresh green beans is to blanch them. Just 3 minutes of boiling is all it takes to give your beans a vibrant color and to make them perfectly, deliciously al dente. Yes, you could use fresh, raw beans but they’ll squeak between your teeth and they’ll be just a little too chewy. I know it’s a little more work and an extra pot – but it’s so worth it. Of course, if you’re using frozen beans or canned beans – you’re well on your way.
As for the shallots, use whatever onion you prefer and have handy. I like the milder taste of shallots, but red onions or even yellow onions would work too.
- 1 lb fresh green beans
- 1 cup of cherry tomatoes, halved
- 2 shallots or 1 1/2 Tbsp diced onion
- 2 Tbsp chopped fresh basil
- 1/2 cup crumbled feta cheese
- 1/3 cup canola oil
- 3 Tbsp fresh squeezed lemon juice
- 1/2 Tbsp Dijon mustard
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- If using fresh beans, wash beans and cut or snap off blossom end. Cut into 1 inch pieces.
- Bring a large pot of water to boil, add beans, return water to boil and boil for 3 minutes or until done to desired tenderness.
- Cool beans in ice water to prevent continued cooking. Drain well.
- Toss beans with tomatoes, onions, basil and feta cheese.
- In a separate small jar, mix oil, lemon juice, mustard, cayenne pepper, salt and black pepper. Shake vigorously.
- Pour on top of bean mix.
- Serve immediately or store in fridge for up to 24 hours to let flavours blend.
- You could use frozen or canned green beans - no need to boil in water, but do thaw frozen beans.
If you have a bountiful green bean harvest, here are some other ways to enjoy them:
What’s your favorite green bean recipe? I’d love to add more green bean recipes to my family meal plan!
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