Green Bean, Pecan, and Feta Salad

READY IN: 2hrs 15mins
Recipe by Julesong

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

Top Review by DailyInspiration

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.

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.

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