Green Bean Salad Recipe

Name: Green Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds thin green beans, trimmed; 1 shallot, minced; 3 tablespoons balsamic vinegar; 1/4 cup olive oil; Kosher salt and freshly ground black pepper; 3 ounces mixed baby greens; 1 pint cherry tomatoes, sliced in 1/2; 1/4 cup fresh basil chiffonade; 1/4 cup shelled, salted and roasted pistachios; 6 ounces crumbled feta cheese

Servings: persons

1 1/4 pounds thin green beans, trimmed
1 shallot, minced
3 tablespoons balsamic vinegar
1/4 cup olive oil
Kosher salt and freshly ground black pepper
3 ounces mixed baby greens
1 pint cherry tomatoes, sliced in 1/2
1/4 cup fresh basil chiffonade
1/4 cup shelled, salted and roasted pistachios
6 ounces crumbled feta cheese

1
Blanch green beans in a large pot of salted water until bright green and crisp tender, about 2 minutes.
2
Shock beans in a large bowl of ice water.
3
Drain and dry well.
4
In a small bowl, whisk together the shallot, vinegar, and olive oil.
5
Season the vinaigrette with salt and pepper.
6
Spread baby greens out onto a large platter, top with the cherry tomatoes, green beans, and basil.
7
Drizzle vinaigrette over the vegetables and sprinkle with pistachios and crumbled feta.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 pounds thin green beans, trimmed, 1 shallot, minced, 3 tablespoons balsamic vinegar, 1/4 cup olive oil, and more.

Yes, Green Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Green Bean Salad

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