Green Bean Salad
Perfectly tender, flavor-packed green bean salad prepared Greek-style. Double boiling transforms the beans into rich, silky, and delicious, with the ice bath ensuring they're never mushy! A garlicky, zesty dressing pulls it together, and a sprinkle of feta and chopped olives take it to a new level of delicious.
Servings: 4 , as a side
Ingredients
- 1 pound green beans, trimmed
- Kosher salt
- Black pepper
- Crushed red pepper flakes (optional), to taste
- Quality crumbled feta cheese, for garnish
- 1/4 cup pitted olives (or more to your liking; I used Kalamata olives), chopped
For the Dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 to 2 garlic cloves, minced
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon sweet Spanish paprika
- Kosher salt
- Black pepper
Instructions
- Get ready. Bring a large pot of water to a boil over high heat. Set a large bowl with ice water near your stove.
- Meanwhile, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, garlic, fresh dill, Spanish paprika, and a pinch of salt and pepper. Set aside for now.
- Cook the green beans. Add the green beans to the boiling water and cook for 5 minutes, then use tongs to transfer the green beans to the ice bath. Keeping the pot of boiling water going, let the green beans chill for 5 minutes. Return the beans to boiling water to finish cooking until tender, about 10 more minutes or so. Drain and pat dry with a clean kitchen towel.
- Dress. Transfer the warm beans to a mixing bowl and toss with a little salt and pepper. Give the dressing a quick whisk to combine well, then pour over the green beans. Toss again to coat.
- Finish and serve. Transfer to a serving platter. Sprinkle crushed pepper flakes and crumbled feta. Top with chopped olives. Serve at room temperature.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, Spanish paprika, and olives used in this recipe.
- Make ahead instructions. You can cook the green beans and toss in dressing the night before (hold off on the feta and olives). Keep in fridge in tightly covered glass container in your fridge. Remove from fridge and transfer to serving platter. Finish with the crushed pepper flakes, feta and olives. Serve at room temperature.
Nutrition
Calories: 150.4kcal | Carbohydrates: 9.7g | Protein: 4.3g | Fat: 11.6g | Saturated Fat: 3.1g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.7g | Cholesterol: 12.6mg | Sodium: 300.7mg | Potassium: 269.6mg | Fiber: 3.5g | Sugar: 4g | Vitamin A: 1014.5IU | Vitamin C: 17.1mg | Calcium: 119.1mg | Iron: 1.4mg
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