Description
A fresh and vibrant Green Bean Salad featuring crisp green beans, juicy cherry tomatoes, aromatic basil, and tangy feta cheese, all tossed in a flavorful mustard and red wine vinegar dressing. Perfect as a light side dish or a healthy snack, this salad combines crunchy textures with bold flavors for a delightful summer treat.
Ingredients
Salad
- 1½ pounds green beans, trimmed
- 15 cherry tomatoes, halved
- 10 leaves fresh basil, chopped
- 3 ounces feta cheese, crumbled (or more to taste)
Dressing
- 3 tablespoons yellow mustard (or 2 tablespoons Dijon mustard)
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar (or apple cider vinegar)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes (optional)
- 1 large shallot, finely chopped
Instructions
- Trim green beans: Using a knife or scissors, trim the tips off 1½ pounds of green beans to prepare them for cooking.
- Boil green beans: Rinse the trimmed green beans and boil them in a large pot of salted water for 4 to 6 minutes until just tender-crisp.
- Cool green beans: Drain the green beans and immediately plunge them into a bowl with iced water or run them under cold water to stop the cooking process and preserve their vibrant color.
- Make dressing: In a large mixing bowl, whisk together 3 tablespoons yellow mustard, 2 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon red pepper flakes (if using), and 1 finely chopped large shallot. The dressing should be thick and well combined.
- Toss dressing and beans: Drain the cooled green beans thoroughly, shaking off excess water, then add them to the bowl with the dressing. Add the halved cherry tomatoes and chopped fresh basil; toss everything well until the beans and vegetables are fully coated with the dressing.
- Serve: Optionally, crumble half of the feta cheese into the salad and toss briefly. Arrange the salad on a serving platter and sprinkle the remaining feta on top. Serve immediately or chilled.
Notes
- Use Dijon mustard for a sharper flavor in the dressing.
- Red pepper flakes are optional but add a nice subtle heat.
- Cooling the green beans quickly after boiling helps maintain their crunch and bright green color.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- The salad can be prepared a few hours in advance and chilled, but add the feta cheese just before serving to maintain its texture.
