This simple green bean salad with feta, almonds and herbs in a lemon dressing is a delicious salad for spring or summer that takes just minutes to prepare. It goes really well with salmon or chicken, or serve on it’s own with a slice of toasted sourdough or cooked quinoa for a tasty light lunch.
This is the first recipe I make when green beans are back in season! They are cooked until just tender, before being dressed in a zingy lemon and dijon dressing and mixed with creamy feta, crunchy toasted almonds and fresh parsley and dill. It can be made a day ahead and kept in the fridge, making it so useful for parties, dinners, or work from home lunches.
I love a feta salad, not only does it pair so well with so many vegetables, from the classic Greek salad to this carrot and feta salad; and wintery beetroot and feta salad to this summery peach orzo salad, it provides a salty hit and gives some body to the salad.
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Ingredients Notes and Substitutions
- Green beans – also known as French beans or string beans. Look for beans that are firm.
- Feta – I like using a creamy Danish feta in this salad, however use Greek feta if you prefer or substitute with goats cheese.
- Almonds – flaked almonds or whole almonds, roughy chopped. Substitute with hazelnuts or walnuts, or toasted pepitas (pumpkin seeds) for a nut free salad.
- Fresh herbs – dill and parsley add a lovely freshness to the salad but if you don’t have them, substitute basil or a tablespoon of chopped chives.
FAQ
Yes you can. If you cook them 3-5 minutes so they still retain some crunch, they are delicious served cold!
Unwashed green beans will last about 5 days in the crisper.
Yes, to make this salad dairy free or suitable for vegans, swap the feta cheese for a dairy free feta, or leave it out completely. If you wanted the saltiness that the feta provides, add a handful of chopped olives.
Serving Ideas
- Grilled or barbecued lamb or sausages.
- Roast chicken or chicken thighs.
- Grilled salmon.
- Stir through some cooked quinoa or other grains, rocket (arugula), and tinned chickpeas or hummus for a vegetarian lunch.
- Add some savoury roasted cherries for a summery touch.
My recipe tips
- Don’t overcook the green beans, you want them to still have some crunch.
- Dairy free/vegan: Omit the feta and mix in a tablespoon of kalamata olives.
More easy salad recipes
Green Bean Salad
Author: Robyn
Ingredients
- 450g (1 lb) green beans
- 50g (½ c) flaked almonds
- 100g (⅔ c) feta crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon dijon mustard
- 2 tablespoons chopped dill
- 1 tablespoon chopped parsley
- black pepper
Instructions
Blanch the green beans
- In a medium saucepan bring the water to boil then add the beans and cook for 3-4 mins until tender.
- Cool under cold water to stop them from cooking.
Toast the almonds
- Toast the almonds in a dry frying pan until light golden.
Make the dressing
- In a small bowl whisk the olive oil, lemon juice, Dijon mustard, chopped dill and chopped parsley together, and season with black pepper – don’t add salt as the feta is salty.
Assemble the salad
- Place the green beans in a large bowl. Add the almonds and half the dressing.
- Toss well to combine. Add half the feta and toss lightly.
- Place in a serving bowl or dish and top with the rest of the feta cheese and drizzle over the remaining dressing.
- Serve straight away or place in fridge overnight and bring to room temperature before serving.
Notes
Nutrition
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Sylvie says
What a lovely salad, I love every single ingredients in it so I must try it asap! Almonds and feta work so well together 🙂
Robyn says
Thank you Sylvie! I love the combination of feta and almonds too!
Alexandra @ It's Not Complicated Recipes says
What a delicious salad! This would be such a lovely pairing with any main meal! (Or on its own – yum!!)
Robyn says
Thanks Alexandra! It is such a versatile salad, both with what it goes with – and the fact that it can be eaten on its own!