I’m not the biggest green salad fan (BO-ring) so I’m always on the lookout for interesting slash delicious ways to get my veg on. Don’t get me wrong — I like a great green salad now and then, but it’s just not my go-to, and if I DO go there, I need a lot of more interesting components (that means more than lettuce, tomato and cucumber, people. Yawn.), and dressing made from scratch (obviously). Anyway, this Green Bean Salad by Jamie Deen is pretty awesome — it’s got great acidity from the red wine vinegar, plus almonds for some crunch and some tangy feta…literally could make it a meal, it’s that good. I made this for a side with Couscous Stuffed Chicken Breast with Feta, Sun-dried Tomatoes and Kalamata Olives, but it would be a perfect summer cookout recipe, or a great bring-something-to-a-friend’s-house dish since you don’t need it to be warm and it’s even better once everything marinates for a little while.
I used some awesome farmers market beans for this — both green, purple and yellow (though the purple ones lost their cool color in the cooking process…boo).
- I’ve only got one tip: cut the green beans into one-inch pieces once you’ve cooked and cooled them — much easier to eat. And use the best, freshest beans you can find.
Green Bean Salad
- Kosher salt
- 1 pound slender green beans, ends trimmed
- 1 cup feta cheese crumbles
- 1 cup cherry tomatoes, sliced in half
- 2 tablespoons chopped red onion
- 1/2 cup slivered almonds
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 1 large clove garlic, minced
- Freshly ground black pepper
Boil a large pot of salted water. Add the green beans and cook until tender crisp, 1 to 2 minutes. Use a spider to remove to a bowl of ice water. Drain well, pat dry and place the beans in a large bowl. Combine with the feta cheese, tomatoes and red onions.
Toast the almonds in a small skillet, 2 to 3 minutes. Remove to a plate.
Whisk together the olive oil, red wine vinegar, basil, garlic and some salt and pepper. Pour the dressing over the green beans and sprinkle with the toasted almonds. Let marinate in the refrigerator for 1 hour before serving.