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Green Bean Salad

Green Bean, Feta and Walnut Salad

Green Bean, Feta and Walnut Salad combines fresh blanched green beans with a refreshing mix of herbs, cheese and nuts. This is great for Easter or a light spring lunch.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Author Cookie Madness


  • 1 1/2 pounds of trimmed fresh green beans weighed after trimming
  • 1/4 cup roughly chopped fresh mint
  • 1/2 cup roughly chopped Italian parsley
  • 1/2 cup thinly sliced red onion soak in water to remove some of the bite
  • 1 1/2 cups sliced cherry tomatoes
  • 2/3 cup extra virgin olive oil
  • 1/4 cup white wine or rice vinegar
  • 1/4 teaspoon salt plus more to taste
  • 1 clove garlic minced
  • Freshly ground pepper to taste
  • 1 cup crumbled feta cheese
  • 1 cup toasted and chopped walnuts


  • Bring a very large pot of salted water to a boil. Add the beans and cook for about 5 minutes, then drain and quickly plunge into a bowl of ice water. Drain and pat dry. Transfer to a large mixing bowl and toss the beans with the mint, parsley, onion, and tomatoes.
  • Mix together the oil, vinegar, salt and garlic. Pour as much as desired (I pour about half and save the rest for people who want more dressing) over the beans, then toss to coat. Keep in a covered dish until ready to serve. Before serving, toss with cheese and top with walnuts.