Green Bean, Pecan, and Feta Salad

Total Time
2hrs 15mins
Prep 2 hrs
Cook 15 mins

A versatile and tasty veggie salad to help cool those hot summer days! Prep time is chilling time in the fridge.

Ingredients Nutrition

Directions

  1. Trim the ends (and strings, if you like) from the green beans, then snap or cut them into thirds.
  2. Using a steamer basket in a pan, cover and cook for 15 minutes or until crisp-tender; plunge the cooked beans into cold water to stop the cooking process, then drain and pat dry.
  3. Toss together the cooked green beans, sliced onion, feta, and pecans in a large bowl; cover and chill in refrigerator for at least 1 hour.
  4. Meanwhile, whisk together the remaining ingredients in a non-reactive bowl to make the vinaigrette; chill for 1 hour.
  5. Pour the vinaigrette over bean mixture, toss, and chill an additional 1 hour; toss again just before serving.
  6. Makes 8 servings.
  7. Notes: walnuts or pine nuts can be substituted for pecans, and dill may be substituted for basil if you prefer.
  8. Tweaked and adapted from a recipe posted at Gail's Recipe Swap.
Most Helpful

This is a very delicious and elegant-looking salad. It really makes such a beautiful presentation. The only change I made was to leave out the basil. Served with a pecan-crusted chicken breast that I sauteed on the stove top. We really enjoyed this salad. Made for the Cooking Tag Mania Special, October, 2013.

DailyInspiration October 16, 2013

A real winner! Very good alternative to using leafy greens. I didn't have champagne vinegar and just used White Wine vinegar instead. I only used a quarter of a large purple onion and it was plenty for our tastes.

ovendiva January 11, 2010

This is a fantastic salad--I don't think I've ever had anything quite like it. The flavors and textures go together really well. And putting pecans together with feta cheese is just downright inspired!! I had to sub regular white vinegar for the champagne vinegar and dried basil for the fresh (because I didn't have either of those items), but the salad was wonderful just the same!Thanks Julesong for a great recipe!!!

So Cal Gal June 04, 2007