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.
Green Bean Salad
This super simple green bean salad can be enjoyed hot or cold, but it is so easy and flavorful that it will become your new go-to way to get your veggies in!
Ingredients
- 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
Instructions
- 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 gramsAmount Per Serving: Unsaturated Fat: 0g
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Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
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