Bright, tangy, and just crunchy enough, this Green Bean Salad with Lemon-White Wine Vinaigrette is the kind of vegetable side that steals the show—especially in spring and summer when beans are at their best. It pairs salty crumbled feta and toasted walnuts with a bright, emulsified dressing that clings to each verdant spear. If you enjoy crisp green beans prepared for salads, you might also like the texture contrast in one of my favorite vegetable recipes, the crack green beans, which uses a different seasoning approach but the same attention to snap and bite.
Why you’ll love this dish
This salad reads simple on paper but sings on the plate. It’s quick to make, keeps well for a couple of days, and balances acid, fat, and texture: lemony brightness, silky vinaigrette, crunchy walnuts, and creamy feta. It works as a light lunch, a make-ahead picnic item, or a holiday side when you need something fresh among richer dishes.
“A bowl of bright, crunchy beans—a perfect springtime side that feels special without fuss.” — home-cook review
Reasons to try it:
- Fast: blanching takes just minutes.
- Crowd-pleasing: mild but interesting flavors appeal to many palates.
- Flexible: easy to swap ingredients for dietary needs or what’s in your pantry.
How this recipe comes together
This salad is built in four simple stages: trim and blanch the beans, shock them in ice water to lock in color and crunch, whisk together an emulsified lemon–white wine vinaigrette, then toss and finish with feta and toasted walnuts. The whole process is straightforward and mostly hands-off while the beans cook or chill.
- Prep time: about 15–20 minutes
- Active cooking time: 5–7 minutes (mostly blanching)
- Hands-off chilling: 2–3 minutes in the ice bath
What you’ll need
- 1.5 pounds green beans, rinsed and stem ends trimmed (snap beans or French beans work well)
- 1 small red onion, thinly sliced (so it mellows a bit in the dressing)
- 1/4 cup crumbled feta cheese (use sheep’s-milk feta for tangier flavor)
- 1/2 cup walnuts, toasted and coarsely chopped (toasting brings out oils and flavor)
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon sugar (optional — balances acidity)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup vegetable oil (neutral oil keeps the lemon bright; use light olive oil if preferred)
Substitution notes:
- Replace walnuts with almonds or pecans if preferred. For nut-free, use toasted pumpkin seeds.
- Swap feta for goat cheese or omit for dairy-free; add a sprinkle of toasted nutritional yeast for umami.
Step-by-step instructions
- Rinse the green beans and trim off the stem ends. Slice the red onion paper-thin so it softens slightly in the dressing.
- Bring a large pot of salted water to a rolling boil. Add the beans and cook 3–5 minutes until tender-crisp (start checking at 3 minutes for thinner beans).
- Meanwhile, prepare an ice bath (a bowl of water with plenty of ice). Use a slotted spoon to transfer the cooked beans into the ice bath for 2–3 minutes. This stops cooking and keeps the beans vivid green. Drain and pat dry with a clean kitchen towel.
- Make the vinaigrette: whisk together lemon juice, white wine vinegar, Dijon mustard, sugar (if using), salt, and pepper. Gradually whisk in the vegetable oil in a slow stream until the dressing is emulsified and glossy. Taste and adjust seasoning.
- In a large bowl, combine the blanched, dried beans and sliced red onion. Pour the vinaigrette over and toss gently to coat evenly.
- Fold in crumbled feta and toasted walnuts just before serving to preserve texture. Serve at room temperature or slightly chilled.
Best ways to enjoy it
This salad is versatile on the plate. Serve it as:
- A bright side for grilled meats or fish.
- Part of a mezze spread with pita and hummus.
- Tossed with warm grains (farro or barley) to make it more substantial.
For a complete summer meal, serve the salad alongside a simple protein—try pairing it with a herb-forward grilled chicken salad for a balanced plate of greens, protein, and crunch.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 3–4 days. Keep the feta separate if you prefer less sogginess; add it just before serving.
- Freezing: Not recommended. The texture of blanched beans and crumbled cheese degrades after freezing.
- Reheating: Serve chilled or at room temperature. If you like it slightly warm, briefly toss the beans with a splash of warm water or reheat them in a skillet for 1–2 minutes, then dress.
Food safety note: keep the salad chilled below 40°F (4°C) and discard if left out at room temperature for more than two hours.
Helpful cooking tips
- Trim efficiently: line up beans and snip ends with kitchen shears if you’re short on time.
- Test doneness: beans should be fork-tender but still offer resistance; overcooking makes them mushy.
- Ice bath is essential: it stops carryover cooking and preserves color and crunch.
- Emulsify properly: whisk mustard into the acid first, then add oil slowly for a stable dressing. If it separates, whisk in a teaspoon of warm water or an extra dash of mustard to bring it back.
- Toast nuts evenly: spread walnuts on a baking sheet and toast at 350°F for 6–8 minutes, stirring once, until fragrant. Watch closely—nuts burn quickly.
Creative twists
- Mediterranean: add halved cherry tomatoes, kalamata olives, and swap walnuts for toasted pine nuts.
- Crunch-forward: fold in blanched asparagus tips and replace feta with shaved Parmesan.
- Vegan: omit feta and add crumbled baked tofu or seasoned chickpeas for protein; use maple syrup instead of sugar for a touch of sweetness.
- Spicy: add thin slices of fresno or jalapeño to the dressing for a kick.
FAQ
Q: Can I use frozen green beans?
A: You can, but thaw and pat them dry well and reduce blanch time because frozen beans are often pre-blanched. Texture may be softer than fresh beans.
Q: How long will the vinaigrette keep by itself?
A: The lemon-white wine vinaigrette will keep in a sealed jar in the refrigerator for up to 1 week. Re-emulsify by shaking or whisking before using.
Q: Can I make this salad ahead of time?
A: Yes. Prepare the beans and dressing ahead and store separately. Toss together and add feta and walnuts just before serving for best texture.
Q: What if I’m allergic to nuts?
A: Substitute toasted sunflower or pumpkin seeds for walnuts, or use crispy fried shallots for crunch.
Q: Is it okay to use olive oil instead of vegetable oil?
A: Yes—use a mild or light olive oil to avoid overpowering the lemon. Extra-virgin olive oil adds fruity depth but can be more pronounced.
If you have any dietary needs or want help scaling the recipe, tell me how many people you’re serving and I’ll adapt the ingredients and timing.
Print
Green Bean Salad with Lemon-White Wine Vinaigrette
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A bright and crunchy green bean salad with a tangy lemon-white wine vinaigrette, crumbled feta, and toasted walnuts, perfect for spring and summer.
Ingredients
- 1.5 pounds green beans, rinsed and stem ends trimmed
- 1 small red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/2 cup walnuts, toasted and coarsely chopped
- 3 tablespoons fresh lemon juice
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon sugar (optional)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup vegetable oil
Instructions
- Rinse the green beans and trim off the stem ends. Slice the red onion paper-thin.
- Bring a large pot of salted water to a boil. Add the beans and cook for 3–5 minutes until tender-crisp.
- Prepare an ice bath. Transfer the cooked beans into the ice bath for 2–3 minutes. Drain and pat dry.
- Make the vinaigrette by whisking together lemon juice, vinegar, mustard, sugar (if using), salt, and pepper. Slowly whisk in the oil until emulsified.
- In a large bowl, combine the blanched beans and sliced onion. Pour the vinaigrette over and toss gently to coat.
- Fold in crumbled feta and walnuts just before serving.
Notes
This salad can be made ahead. Store beans and dressing separately and toss together just before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Blanching
- Cuisine: Mediterranean