Green Bean Feta Walnut And Mint Salad Recipes

GREEK GREEN BEAN SALAD WITH FETA AND TOMATOES

Steps:

• Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl
• Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.

GREEN BEAN, WALNUT AND FETA SALAD

Steps:

• Bring a large pot of water to a boil over high heat and season with a large pinch of salt. Add the green beans and cook for 3 to 4 minutes until tender but still crisp. Transfer to a boil of iced water to cool and then drain and pat dry.
• Add the green beans, onions, and walnuts to a large bowl.
• In a separate bowl, whisk together the vinegar and olive oil. Season with salt and pepper, to taste.
• Pour the vinaigrette over the green beans, onions, and walnuts and toss to combine. Transfer to a platter and top with crumbled feta and freshly cracked black pepper.

FRESH GREEN BEAN, WALNUT, & FETA SALAD

Steps:

• Bring a large pot of water to a boil. Add green beans and cook for only 3 minutes.
• Drain well and immediately plunge into ice water to stop the cooking process. Drain again and pat dry with paper towels.
• Place green beans in a large bowl. Add walnuts, red onion, and Feta; gently stir to combine.
• Combine olive oil, white wine vinegar, mint, garlic, salt, and pepper in the bowl of a food processor; pulse a few times to blend. Pour dressing over the bean mixture and toss.
• Chill for about an hour before serving.

GREEN BEAN, FETA, WALNUT AND MINT SALAD

Steps:

• 1. Bring 2 quarts salted water to a boil in a saucepan over medium heat. Add the green beans and cook them until they are crisp-tender, about 4 minutes. Drain the beans and plunge them immediately into ice water to stop their cooking. Drain them again and pat them dry. 2. Transfer the beans to a shallow serving bowl. Sprinkle with the walnuts, onion, and feta. Chill well. 3. Make the dressing: Combine the oil, mint, vinegar, garlic, salt, and pepper in a lidded jar and shake to blend. Pour the dressing over the bean mixture, toss thoroughly, and serve.

GREEN BEAN AND FETA SALAD

Steps:

• Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
• For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!

FARRO AND GREEN BEAN SALAD WITH WALNUTS AND DILL

Steps:

• Add farro, 3 cups water and a pinch of kosher salt to a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the farro is tender and toothsome, about 30 minutes.
• While the farro cooks, make the gremolata: Toast the walnuts in a large (preferably 12-inch) skillet over medium-low heat, stirring frequently to ensure that they don't burn, 4 to 5 minutes. Transfer toasted walnuts to a medium bowl. Add the dill, lemon zest and shallots and toss to coat. Season with salt and set aside.
• Wipe out the skillet and heat the oil over medium. Add the green beans and season generously with salt and pepper. Cook, stirring frequently, until the beans are crisp tender and start to brown in spots, 6 to 8 minutes. Add a few tablespoons of water to help them along, if needed. Turn off the heat.
• If there is any residual cooking liquid from the farro, drain it and add the farro directly to the skillet. Toss with the beans until well combined and season with salt and pepper. Transfer to a large serving bowl or platter and top with the gremolata. Drizzle with lemon juice or white wine vinegar to finish. Season with flaky salt, if desired.

GREEN BEAN, WALNUT & FETA SALAD

Steps:

• Bring 4 quarts water to boil in 6-quart saucepan. Add beans and cook until crisp-tender, about 4 minutes. Drain well; immediately plunge into ice water to stop cooking process. Drain beans again; pat dry with linen towel. (Can be prepared several hours ahead. If so, refrigerate until ready to serve.) Combine oil, mint, vinegar, salt, garlic, and pepper in small jar and shake to blend. Arrange beans in shallow serving bowl. Sprinkle with nuts, onion, and cheese. Just before serving, pour dressing over and toss thoroughly.