Description
A refreshing salad featuring vibrant green beans, tangy feta cheese, and a zesty vinaigrette, perfect for summer gatherings.
Ingredients
Scale
- 1.5 pounds green beans, trimmed
- 1 small red onion, thinly sliced
- 0.25 cup crumbled feta cheese
- 0.5 cup walnuts, toasted and coarsely chopped
- 3 tablespoons fresh lemon juice
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 0.5 teaspoon sugar (optional)
- 0.25 teaspoon salt
- 0.125 teaspoon freshly ground pepper
- 0.5 cup vegetable oil
Instructions
- Rinse and trim green beans. Blanch in boiling salted water for 3-5 minutes until tender-crisp. Immediately transfer to an ice bath for 2-3 minutes to stop cooking. Drain thoroughly and pat dry.
- In a bowl, whisk together lemon juice, white wine vinegar, Dijon mustard, sugar (if using), salt, and pepper. Slowly drizzle in the vegetable oil while continuously whisking until emulsified. Taste and adjust seasoning as desired.
- In a large bowl, combine the blanched green beans and thinly sliced red onion.
- Pour the vinaigrette over the vegetables and toss gently to coat evenly.
- Fold in the crumbled feta cheese and toasted walnuts. Serve immediately or let sit for 15-30 minutes at room temperature for flavors to meld.
Notes
For a nut-free version, replace walnuts with sunflower seeds. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg