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Looking down at a pile of green beans with crumbled feta, pecan halves, and mint leaves scattered on top.

Cold Green Bean Salad with Feta Cheese

Steamed green beans are tossed with mint vinaigrette, pecans, red onion, and feta cheese for a chilled side salad.
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Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Method

Ingredients
  

Mint Vinaigrette
  • 1/2 cup extra virgin olive oil
  • 1/3 cup fresh mint leaves packed
  • 2 1/2 tablespoons white wine vinegar
  • 1/2 teaspoon kosher or sea salt
  • 1 medium garlic clove finely chopped
  • Ground black pepper to taste
Cold Green Bean Salad
  • 1 pound fresh green beans trimmed and cut into 1” pieces
  • 2/3 cup toasted chopped pecans can substitute walnuts, almonds or pine nuts
  • 2/3 cup chopped red onion
  • 2/3 cup crumbled feta cheese
  • Kosher salt to taste
  • Ground black pepper to taste

Method
 

Mint Vinaigrette

  1. Blend mint dressing:

    In a food processor or blender, combine the olive oil, mint, vinegar, salt, garlic, and pepper; process until smooth. Adjust seasoning with more salt and pepper if desired. Pour into a jar or covered container and refrigerate for at least 30 minutes to let flavors meld.
Cold Green Bean Salad

  1. Blanch green beans:

    Steam the green beans until crisp-tender. Then immediately transfer them to an ice water bath to preserve their bright green color. Drain well and pat dry using paper towels.

  2. Assemble salad:

    Once the beans are dry, put them in a serving bowl and mix with the pecans, onions, and feta. Cover and refrigerate for at least 30 minutes.

  3. Dress and serve:

    Right before serving, drizzle the mint dressing over the salad and toss to coat. Add salt and pepper to taste.