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