Mediterranean Green Bean Salad is full of bright flavors and colors, with Feta cheese, Kalamata olives, chickpeas, tomatoes and a tangy Greek vinaigrette.
Course: Side Dish
Keyword: green bean salad
Author: Kristin Maxwell
Green Bean Salad
1 ½poundsfresh green beans
1tablespoonfresh minced parsley
1cupcherry tomatoessliced in half
½cuppitted kalamata oliveswell drained
15ouncecan chickpeaswell drained
2tablespoonsred wine vinegar
1tablespoonfresh lemon juice
1garlic clovefinely minced
Salt and pepper to taste
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.
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.
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.