Green bean salad – budget bytes

I have a weakness for green beans since I was a child. One of my childhood memories is sitting at the kitchen table with my mother, slamming beans on a newspaper. At the time, we would write them until they were super soft. These days, I still like green beans, but I like their lively and clear side. This salad of green beans adapted to a budget gives them life with a quick whitewashed, before launching them with an acid lemon vinaigrette, juicy tomatoes, sweet onions and creamy and salty feta. It is fresh, vibrating and proof that green beans deserve the spotlight, not just a place on the side!

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Simple green bean salad recipe

Blooding makes all the difference in this Feta salad with green beans. I cook storing beans in well salted water for a few minutes, then I rinse them under cold water so that they remain shiny and crisp. And salt is not only for flavor, it also helps keep the color green too! Add cherry and sudden tomatoes, you have a summer salad that seems fresh, light and ready for the picnic. This gives me the same energy that pleads to the crowd as our classic three -beans, but with a little luminosity and additional crunch.

Green bean salad

Crispy green beans, cherry tomatoes, feta and lemon vinaigrette come together in this salad of fresh and tangy green beans that are easy to make and full of flavors.Step -by -step photos can be seen under the recipe card.

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• 30 Oz. Fresh green beans (cut, $ 2.95 *)
• 1 Tablespoon salt (plus 1 teaspoon of salt for dressing, (divided) $ 0.16)
• 1 lemon (juice and zest (about 3 tablespoons of juice) $ 0.58)
• 1 Tablespoon apple cider vinegar ($ 0.04)
• 1 Tablespoon Dijon Mustard ($ 0.06)
• 1 teaspoon Powdered sugar ($ 0.01 **)
• 1 teaspoon black pepper (freshly cracked, $ 0.16)
• ¼ cup olive oil ($ 0.70)
• 1 mild onion (finely sliced, (230 g) $ 0.78)
• 1 pint cherry tomatoes (half (10 oz, 283g) $ 2.48)
• ½ cup feta cheese (Crushed, $ 1.31 ***)

• Gather and prepare all the ingredients.

• Wear a large pot of water with 1 tablespoon of salt to a boil. Once boiling, add the green beans and cook for 2 minutes. Drain and rinse bean. Then put them aside.

• In a small bowl, whisk lemon juice, zest, apple cider vinegar, Dijon, sugar, 1 tsp. Salt and pepper. By whisking, slowly pour the oil until it is combined.

• Place green beans, onions, tomatoes and feta in a bowl. Drizzle with vinaigrette and mix to combine. Let it sit for 5 to 10 minutes, then serve or refrigerate until it is ready.

See how we calculate the recipe costs here.

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• Big pot

• Large bowl

• Bowl

* I prefer the fresh bite of Fresh green beans In this recipe, that’s what I always use. You can always simmer them longer if you want them to be less clear. You could try frozen green beansBut they would be much softer. I would not use canned green beans. They are too soft and the flavor is not the same. Fresh beans really make this salad the best possible.
**Sugar helps balance lemon and vinegar in the vinaigrette, but you can also use Honey,, maple syrup,, agaveOr Other sweeteners.
***You can make this recipe for green bean and tomatoes salad without dairy products And vegan By omitting the feta or choosing a non -dairy cheese.

Portion: 1portionCalories: 146kcalCarbohydrates: 14gProtein: 4gFat: 9gSodium: 1016MGFiber: 4g

Read our full nutritional warning here.

How to take photos of green bean salad step by step

Gather all your ingredients.

Blanch green beans: Wear water and 1 tablespoon of salt to a boil in a large pot. When the water boils, add 30 Oz. cut the fresh green beans and cook only 2 minutes. If you want your beans to be softer, you can cook them longer. Drain and rinse green beans with cold water to stop the cooking process. Put them aside for the moment.

Make the vinaigrette: Add the lemon juice and the zest of 1 lemon, 1 tablespoon of apple cider vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon of sugar, 1 teaspoon of salt and 1 tsp. Whipping to combine.

By whisking constantly, pour into ¼ cups of olive oil until they are combined. Watering in olive oil during whisk helps to emulsify the vinaigrette and keeps the oil and vinegar together.

Make the salad: Add the whitewashed green beans, 1 finely sliced sweet onion, 1 pint of cherry tomatoes in two and ½ cup of feta crumbled in a bowl. Drizzle the lemon vinaigrette exceeding and mix to combine.

Serve: Let the salad stand for 5 to 10 minutes before serving or store in the refrigerator. Appreciate.

What can I add else?

This cold green bean salad remains simple with only a few ingredients, but you can absolutely do yours. I love throwing what I have on hand to change it. Here are some easy supplements:

• Grilled nuts, such as almonds, nuts or pacans
• Fresh aeth, parsley, basil or mint
• Dice cucumbers
• Pique olives
• Cooked and cooled pasta (for a salad of green bean pasta)
• Lawyer
• Grated carrots
• Chickpeas or white beans
• Roasted red peppers
• Hard eggs (dice)
• Slices radish
• Remaining grilled vegetables

Suggestion service

This fresh green bean salad fits almost anywhere. It is ideal for summer potlucks, especially alongside toasted salmon, chicken or everything you have on the grill. For a friendly spread, I served it with sweet corn donuts or smoked skewers with mushrooms. It also makes a dynamic side for the holidays! I can see it completely next to the roast chicken and all the comfortable fixings. And if you are just looking for an easy mid -week dinner, it’s great with something simple like Alfredo fettuccine.

Storage instructions

I recommend eating this green bean salad in a day or two, because beans are starting to soften and discolor up. They are always tasty, they just don’t look like too pretty! Keep the remains in an airtight container in the refrigerator.