Bean Salad with Tomatoes and Feta
A crispy cold Bean Salad with a simple vinaigrette. Fresh and easy bean salad.
Servings 6
Calories 147kcal
Ingredients
- 1 pound fresh green beans select a slimmer bean. Hericot Verts work well.
- 1 cup halved cherry tomatoes
- 1 cup crumbled feta cheese
Lemon Dijon Vinaigrette
- 1 large lemon juiced
- 3 tablespoons dijon mustard
- 1/4 cup vinegar white or apple cider
- 3/4 cup light olive oil
- 1 clove garlic finley minced
- 1/4 teaspoon dried oregano
- 1/3 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a large pot or deep skillet, bring water to boil. When the water comes to a rolling boil - toss in the beans and blanch for no more than 2-3 minutes. Drain and plunge into a bowl of ice water to cool. Drain beans and pat dry with a tea towel.
- Whisk together all vinaigrette ingredients in a shaker jar and set aside.
- Toss together green beans, tomatoes and feta. Pour about a quarter of the dressing onto the green beans. (you will not use all the dressing for this recipe. Store remaining in the fridge for up to 3 weeks).
- Store in a tightly sealed container for up to 3 days.
Nutrition
Calories: 147kcal | Carbohydrates: 9g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 379mg | Potassium: 278mg | Fiber: 3g | Sugar: 3g | Vitamin A: 638IU | Vitamin C: 21mg | Calcium: 166mg | Iron: 1mg