This green bean salad recipe is one you’ll want to make for a festive occasion, whether it’s a casual potluck with friends or a holiday gathering. This delicious salad is bright, balanced, and bursting with flavor. The punchy vinaigrette adds tanginess, the walnuts add crunch (plus a hearty dose of healthy fats), and the feta adds a briny, salty kick. Serve this green bean salad with grilled meats, pork tenderloin, or pair it with other veggies for a meatless dinner. Pro tip: Slicing the cooked green beans in half makes them easier to eat.
How to Make It
Fill a large pot with salted water. Bring water to a boil; add green beans. Cook green beans in boiling water until crisp-tender, about 3 minutes. Transfer beans to a bowl of ice water to stop cooking, then drain and let cool. Cut beans in half crosswise and set aside.
In a small bowl, combine shallots, garlic, Dijon, vinegar, salt, and pepper. Slowly whisk in olive oil. Set vinaigrette aside.
In a large bowl, combine green beans with tomatoes and walnuts. Crumble over cheese and serve at room temperature or slightly warmed
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CookL: CG
