Green Bean Salad

Green Bean Salad is an easy Mediterranean-style side that’s fresh, fast, and totally crowd-pleasing. With tender-crisp green beans, tangy feta, hearty chickpeas, and a zippy vinaigrette, it checks all the boxes: easy to prep, full of fresh ingredients, and perfect for a make-ahead veggie side. Plus, it comes together in under 20 minutes!

For more tasty salads, try my Grilled Salmon Salad and Balsamic Strawberry Pasta Salad.

Why I Love This Recipe

• Fast & Fresh – Done in less than 20 minutes, with zero stress.
• Make-Ahead Friendly – Tastes even better after marinating a few hours (or up to a day) in the fridge.
• Mediterranean Flavors – Tangy feta, kalamata olives, fresh lemon, and oregano bring the zest to this Green Bean Salad.
• Great for Gatherings – Holds up beautifully on a buffet or potluck table, and it’s easy to double for larger crowds.

RECIPE WALK-THROUGH

How To Cook Green Beans

For green bean salad, you want your beans to be cooked to a tender-crisp. No mushy green beans here! Here’s how to make sure they are perfectly cooked.

1. Set a pot of salted water on the stove to boil while you trim the green beans. Slice the pointed stems off each end of each bean. Then place them in a colander and rinse them in cold water.
2. Boil the green beans for about 3-4 minutes. They will turn a bright green color, and you should be able to pierce one with a fork with little resistance.
3. Drain the green beans in a colander and immediately rinse with cold water until they’ve cooled down. This stops the cooking process and keeps the beans from getting too soft.

How To Make Green Bean Salad

See the recipe card below for full, detailed instructions

• Make the dressing. Whisk or shake together the ingredients listed in the recipe below.
• Toss salad together. Combine green beans with feta cheese, Kalamata olives, red onion, tomatoes, chickpeas, and fresh parsley.
• Dress. Pour about half of the dressing over the salad. Toss together and add more dressing as desired.

Serving Suggestions

Serve this salad at room temperature or chilled. It pairs beautifully with grilled chicken, salmon, or steak. Try it as a side for summer BBQs or serve it over a bed of couscous or quinoa. It’s also a great veggie side to round out a simple weeknight dinner like rotisserie chicken or a pasta dish.

Variations

• Add pine nuts or sliced almonds in place of or in addition to the chickpeas.
• Swap goat cheese or fresh parmesan for the feta.
• Add other veggies like roasted red peppers, diced cucumber, or artichoke hearts.

More Greek-Inspired Recipes

• Greek Salsa
• Greek Lemon Chicken Soup
• Greek Bean Salad
• Baked Greek Feta Fries
• Greek Pasta Salad

Recipe

Mediterranean Green Bean Salad

4.89 from 18 votes

Kristin Maxwell

Mediterranean Green Bean Salad is full of bright flavors and colors, with Feta cheese, Kalamata olives, chickpeas, tomatoes and a tangy Greek vinaigrette.

Prep Time 15 minutes mins

Cook Time 3 minutes mins

Total Time 18 minutes mins

Servings 8 servings

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Ingredients

  

1x2x3x

Green Bean Salad

• 1 ½ pounds Fresh green beans
• ½ cup Red onion minced
• ½ cup Feta cheese
• 1 tablespoon Fresh minced parsley
• 1 cup Cherry tomatoes sliced in half
• ½ cup Pitted kalamata olives well drained
• 15 ounce Can chickpeas well drained

Vinaigrette

• ¼ cup Olive oil
• 2 tablespoons Red wine vinegar
• 1 tablespoon Fresh lemon juice
• 1 teaspoon Dried oregano
• 1 teaspoon Dijon mustard
• 1 Garlic clove finely minced
• Salt and pepper to taste

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Instructions

 

Green Bean Salad:

• Boil water in a 3-quart pot and add 1 tablespoon of salt. While the water is coming to a boil, rinse green beans and trim off the stem ends.
• Add the trimmed green beans to boiling water for about 3-4 minutes. Beans should be bright green in color and the texture tender but still crisp. Strain into a calendar and rinse beans with cold water to stop the cooking process. Pat dry with paper towels to remove any extra water.
• In a large serving bowl, toss salad ingredients together. Add dressing (recipe below) and toss again to coat.
• Serve at room temperature.

Dressing:

• In a small bowl, whisk together dressing ingredients until well combined. You could also shake in a tightly sealed jar or pulse in a blender. Set aside until you are ready to dress your green bean salad, or store it in the fridge for up to 3 days.

Notes

Salad ingredients may be adjust based on taste.

Salad can be made up to 24 hours ahead of time and store in the fridge in an airtight container.

Keyword green bean salad

Nutrition

Calories: 180kcalCarbohydrates: 16gProtein: 6gFat: 11gSaturated Fat: 3gCholesterol: 8mgSodium: 399mgPotassium: 317mgFiber: 5gSugar: 4gVitamin A: 801IUVitamin C: 17mgCalcium: 109mgIron: 2mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

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