Bean Salad with Tomatoes and Feta

A crispy Bean Salad with a simple vinaigrette.  A nice change up from your everyday salad!

Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 3 minutes
Chill time 55 minutes
Total Time 18 minutes
Servings 6
157 kcal


  • 1 pound fresh Hericot Verts or Green Beans
  • 1 cup halved cherry tomatoes
  • 1 cup crumbled feta cheese
  • 2 tablespoons chopped red onion
  • 2 tablespoon red or white wine vinegar
  • 3 tablespoons olive oil
  • 1 clove finely chopped garlic
  • salt and pepper to taste


  1. In a large pot or deep skillet - bring enough water to boil to cover the green beans. When the water comes to a rolling boil - toss in the beans and blanch for no more than 2-3 minutes. Rinse under cold water until beans are cool. Set aside.
  2. In a large bowl, whisk together vinegar, olive oil, garlic, salt and pepper. Add beans, feta, tomato halves and red onion.
  3. Toss it all together and chill for 30 minutes before serving.
  4. Store in a tightly sealed container for up to 3 days.
Nutrition Facts
Bean Salad with Tomatoes and Feta
Amount Per Serving
Calories 157 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g20%
Cholesterol 22mg7%
Sodium 289mg12%
Potassium 239mg7%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 5g10%
Vitamin A 625IU13%
Vitamin C 11.7mg14%
Calcium 154mg15%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.