Green Bean And Feta Salad Recipes

Steps:

• Cook beans in a large pot of boiling salted water until crisp-tender, 6 to 8 minutes. Drain in a colander; run under cold water to stop cooking.
• Whisk oil with vinegar and mustard; season with salt and pepper.
• Toss beans with vinaigrette, tomatoes, scallions, and feta.

Steps:

• 1. Cook green beans in boiling salted water to cover 8 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain and pat dry. Place in serving bowl; cover and chill at least 2 hours.
• 2. Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.
• 3. Add chopped onion and 1/2 cup of LemonVinaigrette prepared in step 2 to beans, tossing to coat. Sprinkle with feta and walnuts. (you can use leftover vinaigrette to marinate artichoke hearts or chicken breasts.).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet.
• Bake in preheated oven until toasted, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes.
• While walnuts cool, bring a large pot of water to a boil. Add green beans and cook, 5 to 7 minutes. Drain and rinse with cold water; drain again.
• Transfer green beans and walnuts to a mixing bowl and add feta, red onion, cranberries, salt, and pepper; gently toss together. Add balsamic dressing to serve.

Steps:

• Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
• For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!

Steps:

• Blanch green beans in a large pot of salted water until bright green and crisp tender, about 2 minutes. Shock beans in a large bowl of ice water. Drain and dry well.
• In a small bowl, whisk together the shallot, vinegar, and olive oil. Season the vinaigrette with salt and pepper.
• Spread baby greens out onto a large platter, top with the cherry tomatoes, green beans, and basil.
• Drizzle vinaigrette over the vegetables and sprinkle with pistachios and crumbled feta.

Steps:

• Bring a large pot of water to a boil over high heat and season with a large pinch of salt. Add the green beans and cook for 3 to 4 minutes until tender but still crisp. Transfer to a boil of iced water to cool and then drain and pat dry.
• Add the green beans, onions, and walnuts to a large bowl.
• In a separate bowl, whisk together the vinegar and olive oil. Season with salt and pepper, to taste.
• Pour the vinaigrette over the green beans, onions, and walnuts and toss to combine. Transfer to a platter and top with crumbled feta and freshly cracked black pepper.

Steps:

• Cook beans tender crisp.
• Chill at least one hour.
• Combine oil, vinegar, garlic, dill, salt& pepper and blend well.
• Add pecans and red onion to beans.
• Add dressing and toss.

Steps:

• Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds. Shock in ice water, drain well, chop in halves or thirds and reserve.
• Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes. Drain well, place on a baking sheet and let cool slightly. Halve lengthwise.
• Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
• Heat the grill to medium heat. Toss the potatoes with canola oil and sprinkle with salt and pepper. Grill until golden brown in spots, tossing occasionally, about 5 minutes. Remove and toss with some of the vinaigrette.
• Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl. Toss with more of the vinaigrette, taste and season with salt and pepper if necessary. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.

Steps:

• Grab a bowl throw in all of the above, and mix--how easy is that!
• Enjoy!

Steps:

• Add beans to large pan of boiling water; cook 7 min. or until crisp-tender. Drain; rinse with cold water.
• Place beans in large bowl. Add remaining ingredients; mix lightly.

Steps:

• Bring water in medium saucepan to boil. Add beans; cook 7 min. or until crisp-tender. Drain. Rinse with cold water. Place in medium bowl.
• Add remaining ingredients; toss to coat.
• Serve immediately. Or, cover and refrigerate several hours or until chilled.

Steps:

• Trim the ends (and strings, if you like) from the green beans, then snap or cut them into thirds.
• Using a steamer basket in a pan, cover and cook for 15 minutes or until crisp-tender; plunge the cooked beans into cold water to stop the cooking process, then drain and pat dry.
• Toss together the cooked green beans, sliced onion, feta, and pecans in a large bowl; cover and chill in refrigerator for at least 1 hour.
• Meanwhile, whisk together the remaining ingredients in a non-reactive bowl to make the vinaigrette; chill for 1 hour.
• Pour the vinaigrette over bean mixture, toss, and chill an additional 1 hour; toss again just before serving.
• Makes 8 servings.
• Notes: walnuts or pine nuts can be substituted for pecans, and dill may be substituted for basil if you prefer.
• Tweaked and adapted from a recipe posted at Gail's Recipe Swap.

Steps:

• Whisk together olive oil, red wine vinegar, basil, garlic, salt, and pepper in a jar and allow to blend overnight.
• Toast almonds in a small dry skillet over medium heat until lightly browned, flipping often, 2 to 3 minutes. Remove to a plate and let them cool completely.
• Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Use a slotted spoon to transfer the beans to a bowl of ice water. Drain well, pat dry (you want the bean as dry as possible), and place the beans into a large bowl. Add feta cheese, tomatoes, and red onions; mix to combine.
• Pour dressing over the green beans and sprinkle with toasted almonds; mix to combine. Let marinate in the refrigerator for 2 hours before serving.

Steps:

• Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
• Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
• Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
• To serve, sprinkle generously with dill and oregano.

Steps:

• Prepare an ice water bath for the green beans.
• Bring about 4 quarts of salted water to a boil.
• Cook green beans until tender, about 6 minutes.
• Transfer beans to the ice water bath and let cool about 5 minutes.
• Drain and dry beans and transfer to a large bowl.
• Add remaining ingredients to bowl and toss well to combine.
• Serve immediately or refrigerate up to 3 days.

Steps:

• Heat oven to 200C/180C fan/gas 6. Spread the beans onto a baking tray, season and drizzle over 1 tbsp oil. Roast for 10 mins until lightly charred. Tip into a bowl with the chickpeas.
• In a food processor, make a dressing by whizzing together the garlic, sundried tomatoes, peppers, vinegar and the remaining oil. Season, stir into the beans with the feta and serve.

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.

Steps:

• Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place beans in a large bowl; cover and refrigerate for at least 1 hour., In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, dill, salt and pepper; shake well. Add pecans and onion to beans. Drizzle with dressing; toss to coat. Sprinkle with cheese. Serve immediately with a slotted spoon.