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Green-Bean and Feta Salad


Juicy green beans and tangy feta cheese pair well with Grilled Butterflied Leg of Lamb.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, September 2003


  • 2 pounds green beans, trimmed
  • Coarse salt and ground pepper
  • 1/3 cup olive oil
  • 2 tablespoons white-wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 cups quartered cherry tomatoes
  • 1/2 cup sliced scallions
  • 1/2 cup crumbled feta cheese


  1. 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.

  2. Whisk oil with vinegar and mustard; season with salt and pepper.

  3. Toss beans with vinaigrette, tomatoes, scallions, and feta.

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