|I love this Green Bean Salad with Greek Olives and Feta Cheese. So many of my favorite flavors!|
(Updated July 2008) The twenty-fourth of July is a holiday in Utah, celebrating the day the Mormon pioneers entered the Salt Lake valley in 1847. Nowdays that means everyone gets an extra day off in July, so my friends Mary and Ken had a barbecue. One of the things I made for the party was this green bean salad, so I decided it was time to finally take a photo of this dish and update the recipe.
The original version of this salad used purchased red wine vinaigrette, combined with a bit of mustard, thyme, and oregano to make the dressing. This time I used some leftover roasted tomato dressing from the White Bean Salad with Roasted Red Peppers and Roasted Tomato-Basil Dressing I made recently. I'll give you both those dressing choices in this updated version, but if you have fresh green beans from your garden or farmers market, (or those lovely French style green beans from Costco) I think you should definitely make this salad.
Green Bean Salad with Greek Olives and Feta Cheese
(Makes 4-6 servings; recipe and variations created by Kalyn.)
1 lb. fresh green beans (about 4-5 cups beans)
1 red onion or sweet white onion, cut in half crosswise, then into slivers the same size as the beans
1/2 cup or more pitted Kalamata Olives, cut in half (or use any type of black olives that you like)
6-8 oz. crumbled feta cheese (I used my favorite feta cheese)
Dressing Choice #1 - with Red Wine Vinaigrette:
3/4 cup purchased red wine vinaigrette or balsamic vinaigrette (use dressing with less than 3 grams sugar per serving for South Beach Dieters)
1 T. Dijon mustard
1 tsp. dried thyme
1 tsp. dried oregano
fresh ground black pepper to taste
Dressing Choice #2 - with Roasted Tomato-Basil Dressing:
3/4 cup slow roasted tomatoes (or use 1 can Muir Glen Fire Roasted Organic Tomatoes, very well drained (save the liquid and use to replace water in the dressing)
1/4 cup frozen basil puree (or use generous 1/4 cup finely chopped fresh basil
1/4 cup white balsamic vinegar or white wine vinegar
1/4 cup olive oil
2-3 T water (or tomato liquid if using canned tomatoes)
1 tsp. minced garlic
1 tsp. Spike Seasoning (if you don't have Spike I would use some other type of season salt)
Trim both ends of beans. (For the thin beans, I trim them by loosely holding a handful of beans while standing them upright on the cutting board to line up ends of beans.) Then cut beans into pieces about 2 inches long. Steam beans until barely tender-crisp, about 5 minutes, then quickly drain beans and plunge into cold water with ice cubes to stop cooking. Remove quickly from ice water and let beans drain very well in a colander.
While beans are draining, make dressing. For red wine vinegar dressing, just whisk ingredients together in a small bowl. For roasted tomato-basil dressing, combine tomatoes, basil puree, vinegar, 2 T water, garlic, and Spike seasoning in food processor. Puree until ingredients are well combined, then taste to see if you want to add another tablespoon of water. Remove mixture to a small bowl and use whisk to mix olive oil into dressing.
Cut onions into strips slightly smaller than beans and cut olives in half. Combine beans, olives, and onions in plastic or glass container with a lid, pour dressing over and stir a few times so all vegetables are well covered. Chill several hours to allow flavors to blend. Just before serving sprinkle feta cheese over salad.
South Beach Suggestions:
Made with low-sugar red wine vinaigrette or my roasted tomato -basil dressing, this salad is a good choice for any phase of the South Beach Diet or any other low-glycemic eating plan. Be sure to use a moderate amount of feta for South Beach dieters.(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
More Salads with Green Beans:
More Salads with Green Beans:
Rand's Crab and Tangerine Nicoise with Lemon Vinaigrette
Green Bean Salad with Hearts of Palm, Olives, Red Pepper, and Feta
Mexican Green Bean Salad from Simply Recipes
Thai Green Bean Salad from London Foodie in New York
Fresh Green Bean Salad from Trini Gourmet
Fresh Green Bean Salad with Asian Dressing from A Veggie Venture
Green and Yellow Bean Salad from The Kitchen Sink
Roasted Red Pepper and Green Bean Salad from We Heart Food
Green Bean, Red Onion, and Pecorino Salad from Greedy Gourmet
Green Bean and Tomato Salad from The Savory Notebook
Want even more recipes? I find these recipes from other blogs using Food Blog Search.