MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA
This is a wonderful summer side dish. Allow the flavors to marinate together overnight for even better results.
Provided by Lynne23235
Categories Side Dish Vegetables Tomatoes
Time 3h40m
Yield 10
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
- Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 10.6 g, Cholesterol 20.2 mg, Fat 14 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 596.9 mg, Sugar 3 g
GREEN BEANS WITH TOMATO & FETA
Throw together creamy feta, juicy tomatoes and tender green beans to whip up this super simple side dish in just 10 mins
Provided by Katy Gilhooly
Categories Side dish, Vegetable
Time 10m
Number Of Ingredients 4
Steps:
- Boil a pan of water. Once boiling, add the beans and cook for 4 mins until tender. Drain the beans, then mix with the tomato and feta. Drizzle over the olive oil and season generously with black pepper.
Nutrition Facts : Calories 139 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
BAKED GREEN BEANS WITH FETA CHEESE
Make and share this Baked Green Beans with Feta Cheese recipe from Food.com.
Provided by Lennie
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400F degrees.
- In a medium bowl, combine beans, onion, garlic, oil, salt and pepper.
- Place mixture in an ungreased 13x9-inch baking pan and top with tomatoes, feta cheese, basil and oregano.
- Bake, uncovered, for 30 minutes or until tender.
GREEN BEANS WITH TOMATOES AND FETA
Serve a colorful side of organic green beans and almonds topped with tomatoes and feta. Did we mention olive oil, garlic, onions and fresh Italian oregano? Mmm.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Cook beans as directed on boxes, reserving almonds; drain.
- Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender.
- Stir in tomatoes, oregano and pepper flakes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until thickened and most of liquid has evaporated.
- Spoon drained beans onto serving platter; top with tomato mixture. Sprinkle with cheese and reserved almonds.
Nutrition Facts : Calories 90, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 4 g, TransFat 0 g
TOMATO-GREEN BEAN SALAD WITH CHICKPEAS, FETA AND DILL
This is a perfect salad for summer, when the market is chockablock with great produce. Use whatever tomatoes are sweetest, and feel free to add yellow wax beans or romano beans in addition to green beans. If your market has fresh shelling beans, use those instead of chickpeas. Plan ahead to soak dried chickpeas overnight. With a soak, they only take an hour to cook, and taste better than canned ones.
Provided by David Tanis
Categories easy, salads and dressings, vegetables, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
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
ORZO WITH FETA, GREEN BEANS, AND TOMATOES
Steps:
- Fill a 4-quart kettle three fourths full with salted water and bring to a boil for beans and orzo.
- Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch pieces. In a large skillet cook onion and garlic in oil over moderate heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. Remove skillet from heat.
- Have ready a bowl of ice and cold water. In boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander and pat dry. Add beans to tomato mixture and return water in kettle to a boil. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.
PENNE WITH HEIRLOOM TOMATOES, BASIL, GREEN BEANS AND FETA
Sweet, juicy heirloom tomatoes lend themselves well to uncooked tomato sauces. In summer, I make quick meals out of chopped ripe tomatoes, pasta and green vegetables.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, pastas, appetizer, main course, side dish
Time 50m
Yield Serves four
Number Of Ingredients 10
Steps:
- Combine the olive oil, tomatoes, garlic, basil, salt and pepper in a large bowl, and let sit for 15 to 30 minutes (or longer).
- Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the green beans to the boiling water, and boil four to five minutes, depending on how crunchy you like them. Remove with a strainer or skimmer, and transfer to the ice water. Allow to cool for a few minutes, then drain and set aside.
- Bring the water back to a boil, and add the pasta. Cook until al dente, about eight minutes. When the pasta is ready, drop the green beans back into the water to heat, then drain the pasta and beans and toss at once with the tomato mixture and the feta. Serve hot or room temperature.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 12 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 552 milligrams, Sugar 7 grams
PASTA WITH TOMATOES, GREEN BEANS & FETA
Make and share this Pasta With Tomatoes, Green Beans & Feta recipe from Food.com.
Provided by Dancer
Categories Penne
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Start a large pot of water to boil with 1 tbsp.
- salt.
- While water heats, toss tomatoes with garlic, salt, pepper, oil, herbs and vinegar (if using) in a pasta bowl.
- Add feta.
- Let sit at room temperature 15 minutes or longer.
- Taste and adjust seasonings.
- Add pasta to boiling water.
- Cook 5 minutes.
- Add beans.
- Keep cooking until pasta is al dente, firm to the bite (see cooking time on package).
- Drain, toss with tomato mixture and serve.
- The tomato mixture, without the herbs, can be made hours ahead.
- Hold in or out of the refrigerator, but let it come to room temperature before adding herbs and tossing with cooked pasta.
GREEN BEAN SALAD WITH TOMATOES AND FETA
From Jack Bishop's Vegetables Every Day. Very pretty all green or with a mix of green and yellow beans.
Provided by Chef Kate
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring several quarts of water to a boil in a large saucepan. Add the beans and salt to taste. Cook until crisp-tender, about 5 minutes. Drain, shake dry and then spread out over a clean towel so they dry quickly. Let the beans cool to room temperature.
- Combine the tomatoes, shallot, oil, lemon juice, parsley and pepper to taste in a large serving bowl.
- Add the beans and adjust the seasonings, using salt sparingly.
- Sprinkle the feta cheese over the salad and serve immediately.
- Variation: Use 1 tablespoon walnut oil and 1 tablespoon extra-virgin olive oil. Sprinkle the salad with 1/3 cup toasted and coarsely chopped walnuts and crumbed goat cheese (instead of the feta) just before serving.
Nutrition Facts : Calories 149.8, Fat 10.3, SaturatedFat 3.3, Cholesterol 13.4, Sodium 179.6, Carbohydrate 11.9, Fiber 3.9, Sugar 6, Protein 4.9
MARINATED GREEN BEANS WITH OLIVES,TOMATOES, AND FETA
I got this from Southern Living Magazine. This salad is delicious and something different to serve at your next barbecue or potluck!
Provided by Little Bee
Categories Vegetable
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place beans in boiling water seasoned with 1 teaspoon salt; cook 6 to 8 minutes or until crisp-tender.
- Drain.
- Plunge beans into ice water to stop the cooking process.
- Place in a shallow serving dish.
- Cook garlic in hot oil in a skillet over medium heat 30 seconds or just until fragrant; remove from heat.
- Stir in olives, next 4 ingredients, and remaining 1/2 teaspoon salt.
- Pour mixture over beans, tossing to coat.
- Chill at least 3 hours or overnight.
- Sprinkle with feta cheese before serving.
- Garnish, if desired.
GREEK STYLE GREEN BEANS WITH TOMATOES AND FETA CHEESE
Make and share this Greek Style Green Beans With Tomatoes and Feta Cheese recipe from Food.com.
Provided by BakinBaby
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion and garlic in olive oil for a minute or so, be careful not to burn.
- Stir in diced tomaotes,olives & oregano; cook over med. heat for 3 minute.
- Add drained green beans, simmer for another 5 minutes.
- Right before serving, crumbled feta cheese on top.
GREEN BEANS WITH TOMATOES, OLIVES, AND FETA
Not your usual green beans, but so great and easy. I had these as a side at a restaurant in Atlanta and have re-created this version.
Provided by alijen
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, prepare an ice bath for cooling the beans.
- Cook the beans in salted boiling water, about 6 minutes, until crisp, but tender.
- Drain the beans, then cool in the ice bath.
- Drain and put the beans in a serving dish.
- Add the feta cheese to the cooled beans.
- Heat the olive oil and add the garlic, about 60 seconds, until fragrant.
- Remove form heat and add the tomatoes, olives, lemon juice, and oregano.
- Toss this mixture.
- Pour over green beans and feta and stir gently to combine.
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