Green bean salad

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 4 - 6

This colorful and juicy salad makes a great side dish for meat, poultry, or fish, brightening up your table with its vibrant colors. Blanched green beans are tossed with cherry tomatoes, red onion, and crumbled feta cheese. Everything is drizzled with a vinaigrette of red wine vinegar and olive oil with garlic and basil, and the salad is refrigerated to allow the vegetables to marinate slightly and the flavors to meld. Top the salad with toasted almonds and serve.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g thin green beans, ends trimmed
1 cup crumbled feta
1 cup cherry tomatoes, halved
2 tbsp chopped red onion
0.5 cup almond needles
3 tbsp. l. olive oil
2 tablespoons red wine vinegar
2 tbsp chopped fresh basil
1 large clove of garlic, minced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: green beans, feta cheese, cherry tomatoes, almond, wine vinegar, basil

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 1-2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Drain well, pat dry, and place in a large bowl. Toss with feta cheese, tomatoes, and red onion.
Toast the almonds in a small frying pan for 2-3 minutes. Transfer to a plate.

Combine olive oil, red wine vinegar, basil, garlic, and a little salt and black pepper. Drizzle the dressing over the green beans and sprinkle with toasted almonds. Marinate in the refrigerator for 1 hour and serve.

Categories:

recipe / Dinner / Main courses / Side dishes / Vegetables and mushrooms / Salads / Vegetable salads / Jamie Deen

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