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Green Bean-Feta-Pecan salad Recipe
by Kristen Podulka

Green Bean-Feta-Pecan salad

Here’s my new favorite way to eat green beans! Serve this cold salad along side grilled salmon or grilled shrimp for a fantastic meal! Also delicious scooped on top a bed of lettuce.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 4

Ingredients

  • 1 lb. fresh green beans, trimmed and cut into 1-inch pieces
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon dried dill weed
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon fresh garlic, minced
  • Juice from 1/2 fresh lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 cup pecans, toasted and coarsely chopped
  • 1/2 cup diced red onion
  • 1 cup feta cheese, crumbled

Directions

  1. Cook green beans in large saucepan of boiling water, about 4 minutes.
  2. Drain, then immerse in cold water.
  3. Drain again, then pat dry.
  4. Combine olive oil, dill, vinegar, garlic, lemon juice salt and pepper in a small bowl. Whisk to blend.
  5. Place beans in a serving dish. Toss with dressing.
  6. Add pecans, red onion, and feta. Toss to combine.
  7. Refrigerate leftovers in a tightly sealed container.