This super simple salad is one that can be eaten warm or at room temperature. It is equally good as leftovers cold too! Vegetables don't have to be boring, and this Green Bean Salad is definitely NOT boring, I promise!
Preparing the ingredients
This recipe is so simple to make it will become your new go-to green bean recipes. The hardest part of it is bringing a pot of water to a boil to blanch and shock your green beans. This step starts the cooking process but helps retain all that great green color in the beans.
I cook the beans in the boiling water for just about 60 seconds so they retain a good crunch to them. Then remove them and place them in a bowl of ice water. They can rest there until you are ready to use them.
From there I just cut a few tomatoes in half and crumble a little feta cheese for topping. Some of the tomatoes will be used to sauté with the green beans when they cook and I save a few to sprinkle on top at the end. After they cook just a little dusting of feta and they are ready to eat.
This Green Bean Salad is my new favorite way to enjoy these delicious veggies. I think this would also be a great recipe for Thanksgiving, especially if you are doing it will a smaller crowd in 2020. It is a great side dish that can be enjoyed hot, cold, or room temp.
- 2 lb Green Beans, trimmed
- 1 tablespoon Olive Oil
- 1 cup Cherry Tomatoes, halved
- 2 teaspoon Apple Cider Vinegar
- 1 teaspoon Soy Sauce
- Juice of half a Lemon
- Kosher Salt
- Fresh Cracked Black Pepper
- Feta Cheese, for topping
- Blanch and shock the green beans by placing them in boiling water for 60 seconds, then transferring to a bowl of ice water and set until cool. Drain the beans and set them aside until ready to use.
- Heat a large skillet over medium-high heat and warm the olive oil. Add in the beans and cook in the hot oil until they begin to blister. Add in the tomatoes, vinegar, soy sauce, and lemon juice, toss to combine. Season with salt and pepper, taste and adjust the seasonings if needed. Cook until almost all of the liquid has evaporated from the pan and become glazed on the beans. Place the beans on a platter and top with the feta cheese. Enjoy!
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!