Teresa's Recipes
Crunchy Green Bean and Walnut Salad with Feta
Brighten up your meal with this invigorating salad. The synergy of crisp green beans, buttery walnuts, and creamy feta cheese creates a veritable symphony of textures and flavors. This salad is a nod to Mediterranean cuisine, where fresh, simple ingredients are transformed into wholesome and satisfying dishes. The refreshing dressing made with zesty lemon, vibrant Dijon mustard, and rich olive oil ties everything together, making this salad a must-have addition to your recipe repertoire.
Ingredients
- 500g, ends trimmed Green beans
- 1/2 cup, roughly chopped Walnuts
- 1/2, thinly sliced Red onion
- 1/2 cup, crumbled Feta cheese
- 1/4 cup, roughly chopped Fresh parsley
- 2 tablespoons Lemon juice
- 1/4 cup Olive oil
- 1 tablespoon Dijon mustard
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Salad
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Calories: 340
- Fat: 28g
- Carbs: 15g
- Protein: 9g
- Sodium: 400mg
- Sugar: 5g
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the green beans and blanch for 3-4 minutes until they are bright green and crisp-tender. Drain the beans and immediately plunge them into a bowl of ice water to halt the cooking and retain their vibrant color.
- In a large bowl, combine the blanched green beans, roughly chopped walnuts, thinly sliced red onion, crumbled feta cheese, and roughly chopped parsley.
- To prepare the dressing, whisk together fresh lemon juice, extra virgin olive oil, Dijon mustard, and season with salt and pepper to taste in a small bowl.
- Drizzle the dressing over the salad in the large bowl. Toss gently to ensure all the ingredients are evenly coated with the dressing.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Enjoy this refreshing salad as a standalone meal or as a side to grilled meat or fish.
Tips
- For an extra punch of flavor, try roasting the walnuts before adding them to the salad.
- This salad is a great make-ahead dish as it tastes even better after chilling in the fridge for a while.
- For a vegan version, omit the feta cheese or replace it with a vegan cheese of your choice.