Food & Cooking Recipes Salad Recipes Mediterranean Salad with Green Beans and Feta 3.7 (20) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 Feta and white beans provide plenty of protein in this main-course salad. If you don't have white-wine vinegar, you can substitute red-wine or balsamic vinegar. Ingredients Coarse salt and ground pepper 8 ounces green beans, trimmed and halved 2 navel oranges 2 tablespoons olive oil 2 tablespoons white-wine vinegar 1 ½ cups crumbled feta (6 ounces) 1 head romaine lettuce (about 1 ½ pounds), halved and roughly chopped 1 small red onion, halved and thinly sliced 1 can (15 ounces) white beans, rinsed and drained Directions In a medium saucepan of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain green beans, and rinse with cold water to stop the cooking. Using a sharp knife, slice off both ends of each orange. Cut off peel, following the curve of the fruit. Halve fruit from top to bottom, and thinly slice each half crosswise. In a bowl, whisk together oil and vinegar; season with salt and pepper. Add feta, oranges, lettuce, onion, beans, and green beans. Toss to combine. Cook's Notes Make the dressing in the same bowl you'll use to toss and serve the salad. There'll be one less dish to clean up later. Print