Green Bean Salad With Feta and Lemon

Total Time
Prep 15 mins
Cook 6 mins

A great summertime side salad. Can be prepared in advance up to three days, though it is best served at room temperature.

Ingredients Nutrition


  1. Prepare an ice water bath for the green beans.
  2. Bring about 4 quarts of salted water to a boil.
  3. Cook green beans until tender, about 6 minutes.
  4. Transfer beans to the ice water bath and let cool about 5 minutes.
  5. Drain and dry beans and transfer to a large bowl.
  6. Add remaining ingredients to bowl and toss well to combine.
  7. Serve immediately or refrigerate up to 3 days.
Most Helpful

I doubled the recipe -- and then doubled the olive oil again, so 4T olive oil. I made a paste of the oil, feta, lemon zest & juice from 1/2 of 1 lemon, then added the beans and onion to that, so it coated the beans. Delicious -- DH ate 1/3 of it all by himself!

chakrates October 12, 2009

Simple, easy, light and delicious! This is my new favorite way to enjoy fresh green beans. I have made this dish for two separate parties and it was a hit at both. Thanks!

runningwild69 August 20, 2009

i REALLY enjoyed this bean salad. i unfortunetly didn't have dill but it turned out great, i also added a bit of the juice from the lemon. thanks for the great recipe, it's definetly a keeper!

caitlin-merchant August 04, 2009