This easy green bean salad recipe may be simple, but it’s packed full of flavor. Be sure to take a potluck hit to your next get together with this simple side dish.
I’ve told the story before about how growing up, I’d only eat green bean in ketchup. Thankfully, all my senses came together and had an awakening moment for my life. Slowly, but surely, I’ve came to love green beans and now, they are one of my favorite vegetables. I never realized at that time, but green beans are so versatile. I remember reading before that you have to try new foods up to 10 times. I can totally see why now, because the versatility in what you can go with a set of ingredients, can completely change how you look at a food that you think you don’t like.
It’s also a great tool for teaching your children. For us, we explain to our kids that while you may not like something steamed, you may like it grilled, or roasted, or sautéed. You may like an ingredient mixed into something, but not by itself. There are so many different ways to use and incorporate ingredients, that you should never give up on it the first time.
Green Bean Salad Recipe
This easy green bean salad recipe with feta is sure to be a crowd pleaser. In our home, it’s kid-approved, too! Our girls, love not only helping to make this, but being able to eat through all the flavor combinations as well. We start by sautéing fresh green beans in butter, with some freshly cracked black pepper and pink Himalayan salt. While they are cooling down after cooking, we halve beautifully ripe cherry tomatoes. Then, we make a delicious, but simple lemon balsamic sauce. Finally, we combine everything with some sliced almonds and feta cheese. The end result is everything that you’ve wanted and more in a side dish!
While this easy green bean salad recipe may be simple, it's packed full of flavor. Be sure to take a potluck hit to your next get together with this simple side dish.
- 1 lb fresh green beans, ends snipped
- 2 tbsp unsalted butter (use vegan butter if making vegan)
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 3 tbsp lemon juice
- 3 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- salt and pepper
- 1/2 cup toasted sliced almonds (walnuts could be substituted)
- 1/2 cup feta cheese (use vegan feta)
Melt butter in a skillet over medium heat.
Add green beans and saute for 8 minutes, stirring frequently. Add salt and pepper to taste.
Remove from heat and put inside bowl. Let cool for 15 minutes.
In a small bowl, combine, lemon juice, balsamic vinegar, olive oil, and garlic powder. Stir together.
To bowl with green beans, add halved cherry tomatoes and thinly sliced red onions. Pour sauce combination over and stir gently, but well.
Taste test and add additional salt and pepper if necessary.
Add feta cheese and toasted almonds on top.
Serve warm or cold.
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