Greek Green Bean Salad Recipes
GREEK GREEN BEAN SALAD WITH FETA AND TOMATOES
This cold green bean salad is made with feta cheese and tomatoes and is one of my favorite salads for a picnic or a barbeque. I make this amount for 2 or 3 people, but you can easily double or quadruple the recipe.
Provided by Gundi
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 45m
Yield 3
Number Of Ingredients 9
Steps:
- Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl
- Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 22.4 g, Cholesterol 16.8 mg, Fat 22.6 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 287 mg, Sugar 8.8 g
GREEK GREEN BEAN SALAD
Make and share this Greek Green Bean Salad recipe from Food.com.
Provided by Shawn C
Categories Beans
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- place beans in large pot of salted boiling water until tender/crisp 6-8 minutes.
- drain in colander rinsing with cold water to stop cooking.
- whisk oil, garlic, mustard, vinegar, and salt and pepper (to taste).
- toss vinegarette over beans.
- add remaining cheese, tomatoes and scallions toss to coat.
- serve.
Nutrition Facts : Calories 150.5, Fat 11.2, SaturatedFat 2.7, Cholesterol 8.3, Sodium 121.9, Carbohydrate 10.9, Fiber 4.6, Sugar 3.3, Protein 4
GREEK SALAD
Try Ina Garten's fresh Greek Salad recipe from Barefoot Contessa on Food Network for a colorful veggie dish that's studded with salty olives and feta cheese.
Provided by Ina Garten
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place the cucumber, peppers, tomatoes and red onion in a large bowl.
- For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
GREEK BEAN SALAD
I found this in The Bean Harvest Cookbook and it sounded perfect for a summer cookout. Made a few adjustments and it was perfect. Cook time is marinating time. Hope you enjoy!
Provided by flower7
Categories Cheese
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Dressing: In a small bowl or measuring cup, whisk together the dressing ingredients.
- Salad: In a large bowl, combine the dressing with the beans and mix well. Cover and marinate at room temperature at least one hour, stirring occasionally.
- Shortly before serving, mix in the tomatoes, cucumber, olives and cheese and season with salt and pepper.
- Serve at room temperature.
Nutrition Facts : Calories 273.1, Fat 15.9, SaturatedFat 5, Cholesterol 20.1, Sodium 736.8, Carbohydrate 24.6, Fiber 7.3, Sugar 6.2, Protein 10.2
GREEK THREE-BEAN SALAD
Green, kidney and wax beans combine for a summer classic with a tasty twist. Thanks to some bold Mediterranean flavors, it's not hard to close your eyes and imagine yourself on a Greek island. -Vivian Levine, Summerfield, FL
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Combine the first seven ingredients in a large salad bowl. Drizzle with vinaigrette; toss to coat. Chill until serving and sprinkle with cheese. Serve with a slotted spoon.
Nutrition Facts :
GREEK GARDEN SALAD
In the summer, when my garden vegetables are in abundance, I serve this salad. We eat this pretty blend often. It's handy to make with convenient bottled Italian dressing. But don't put the dressing on too early or the vegetables will get too soggy.-Glenda Parsonage, Maple Creek, Saskatchewan
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients. Just before serving, add salad dressing and oregano; toss to coat. Serve in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 69 calories, Fat 4g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 389mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
GREEK GARBANZO BEAN SALAD
Steps:
- Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.
Nutrition Facts : Calories 214.3 calories, Carbohydrate 25.5 g, Cholesterol 3.2 mg, Fat 11.5 g, Fiber 5.8 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 1066.8 mg, Sugar 2.5 g
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GREEK GREEN BEAN SALAD RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (13)Calories 113 per servingTotal Time 25 mins
- Prepare dressing. In a small bowl, whisk together extra virgin olive oil, lemon juice, garlic, fresh dill, Spanish paprika, pinch of salt and pepper. Set aside for now.
- Bring a large pot filled with water to a boil. Add green beans. Cook for 5 minutes, then, keep the pot of boiling water going, but using tongs, transfer green beans to an ice bath (a bowl of ice and ice cold water) for 5 minutes. Return beans to boiling water to finish cooking until tender, about 10 more minutes or so. Drain well.
- Transfer warm beans to a mixing bowl. Toss with a little salt and pepper. Give the dressing a quick stir to combine well, then pour over the green beans. Toss again to coat.
- Transfer to a serving platter. Sprinkle crushed pepper flakes and crumbled feta. Top with chopped olives. Serve at room temperature.
TRADITIONAL GREEK GREEN BEANS RECIPE (FASOLAKIA GIAHNI)
From mygreekdish.com
4.8/5 (584)Total Time 50 minsCategory MainCalories 342 per serving
- To prepare this traditional Greek green beans recipe, start by washing thoroughly the green beans. Drain them in a colander and set aside.
- Heat half the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until transculent and tender. Stir in the garlic, the grated tomatoes, the rest of the olive oil and a pinch of sugar and bring to the boil. The traditional recipe for Greek green beans calls for fresh ripe tomatoes, but if you like you can substitute with canned chopped tomatoes, or Passata tomato juice.
- Add the green beans and blend well, so that the green beans are coated with the olive oil and the tomatoes. Turn the heat down, cover with the lid and simmer for 40- 45 minutes, until the beans are soft and most the juices have evaporated. During cooking, check out if the pan appears to be getting dry and add a little bit hot water if needed.
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