I love this Green Bean Salad with Greek Olives and Feta Cheese, and there are so many of my favorite flavors in this tasty salad that uses fresh summer green beans! And if you go easy on the sweet onions this is a great low-carb salad! Use Salad Recipes to find more recipes like this one.
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Green Bean Salad with Greek Olives and Feta Cheese!
As I promised yesterday, I’m starting out the week with a tasty idea for Meatless Monday, but this favorite Green Bean Salad with Greek Olives and Feta Cheese could also be a lovely side dish for something cooked on the grill. I first made this salad in 2005 and took it to a barbecue at the house of my friends Mary and Ken, and I’ve been making it ever since. And although the original photos weren’t horrible for this one, the new pics definitely show it off much better!
The original version of the salad had two options for a tasty dressing, but as I made the salad through the years the version I liked most evolved into one using a much simpler dressing that featured white balsamic vinegar (or white vinegar). That’s the dressing I’m including with this post, and I think you’ll like it, but there’s a link in the recipe below to see the original dressing. The only other thing I changed is to use a little more Feta cheese, because more Feta is always good, right?
I love, love, love the sweet white onions in this salad, but I wouldn’t use regular white onion for a salad where the onion is raw. Sweet onions seem to be available any time of year now, but I realize that raw onion is something that some people don’t find appealing, even if the onions are sweet. You can omit the onions, or use thinly sliced green onion if you have some onion-avoiders in the family. But if you like onion, the sweet onions (cut into slivers so they mimic the shape of the green beans) are amazing in this salad.
You can find more meatless main dishes or side dishes with the photo-index pages for Meatless Recipes. And you also might like my Meatless Recipes Pinterest Board, which has more than 25,000 meatless recipe ideas from food bloggers all around the web!
Trim beans, cut into pieces, and steam for 5 minutes. Then immediately put beans into ice water to stop the cooking and drain well. While the beans drain crumble the Feta, slice the olives, and cut the onion into slives about the same thickness as the beans.
Whisk together the vinegar, olive oil, lemon juice, Dijon, dried oregano, greek seasoning, and a little pepper to make the dressing. Combine beans, olives, and onions and toss with desired amount of dressing, then gently fold in the Feta.
Serve right away or refrigerate. This will stay good in the fridge for a day or two, although I think it’s best the day you make it!
Make it a Meal:
For a low-carb Meatless Monday dinner, I’d serve this with something like Low-Carb and Paleo Mediterranean Zucchini Noodles.
More Salads with Green Beans:
Green Bean, Tomato, and Feta Salad Oreganato ~ Kalyn’s Kitchen
Mexican Green Bean Salad from Simply Recipes
Green Bean, Tomato, Onion, and Basil Summer Salad ~ Kalyn’s Kitchen
Fresh Green Bean Salad with Asian Dressing from A Veggie Venture
Green Bean Salad with Greek Olives and Feta Cheese
Green Bean Salad with Greek Olives and Feta Cheese combines tasty ingredients for a delicious salad.
- 1 lb. fresh green beans (about 4-5 cups beans)
- 1 red onion or sweet white onion, cut in half crosswise, then into slivers the same size as the beans (Use less onion if you want fewer carbs.)
- 1/2 cup or more pitted Kalamata Olives, cut in half (or use any type of black olives that you like)
- 3/4 C – 1 C crumbled Feta cheese
- 3 T (or use white vinegar or white wine vinegar and a pinch of sweetener)
- 2 T extra-virgin olive oil
- 2 tsp. fresh lemon juice (see notes)
- 2 tsp. Dijon mustard
- 1 tsp. dried oregano
- 1 tsp. Greek seasoning
- fresh-ground black pepper to taste
- Trim both ends of beans. (I trim them by loosely holding a handful of beans while standing them upright on the cutting board to line up ends of beans. Trim, then repeat with the other end.)
- Then cut beans into pieces about 2 inches long.
- Steam beans until barely tender-crisp, about 5 minutes, then quickly drain beans and plunge into cold water with ice cubes to stop cooking.
- Remove quickly from ice water and let beans drain very well in a colander.
- While beans are draining, cut onions into strips slightly smaller than beans and cut olives in half.
- Crumble desired amount of Feta.
- Whisk together the white balsamic vinegar, olive oil, lemon juice, Dijon, dried oregano, Greek seasoning, and pepper to make the dressing.
- Combine beans, olives, and onions in plastic or glass bowl, pour dressing over and stir a few times so all vegetables are well covered.
- Gently stir in Feta and serve.
- You can chill several hours to allow flavors to blend and then gently stir in the Feta when you serve the salad, but we skipped the chilling step this time and it was still fantastic.
- This will keep for a few days in the refrigerator, but I think it’s best the day you make it.
This is the Original Printer Friendly Recipe with Two Dressing Choices.
I use my fresh-frozen lemon juice in this recipe.
This recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Green Bean Salad with Greek Olives and Feta Cheese is a good choice for a low-carb diet plan or any phase of the South Beach Diet. South Beach would recommend a moderate amount of Feta cheese; other low-carb diet plans would permit more cheese.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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