Lemon Feta White Bean and Green Bean Salad
Lemon Feta White Bean and Green Bean Salad is the perfect use for those summer fresh green beans! Our garden is overflowing with them, and this zesty, protein-rich salad is our go-to side dish for backyard grill outs! With lots of feta cheese, sharp red onions, white beans and a lemony honey vinaigrette, it's easy to make and ready in less than 20 minutes!
Servings: 6
Calories: 153kcal
Ingredients
- 2 cups green beans ends trimmed (not tips)
- 1 can white beans drained and rinsed
- ⅛ cup red onions thinly sliced
- ½ cup feta cheese crumbled
- ¼ cup fresh basil leaves
For the Dressing
- 1 clove garlic minced
- ½ teaspoon kosher salt
- 6 grinds fresh black pepper
- 1 teaspoon honey
- ½ teaspoon dijon mustard
- 2 Tablespoons lemon juice fresh, from 1 lemon
- 2 Tablespoons olive oil
Instructions
- Wash and trim the ends off the green beans (not the pointy tips) and cut them in half. Bring a pot of water to a rolling boil, add a big pinch of salt, and drop the green beans in to cook for 3 minutes. Garden fresh beans will cook quickly in 2 or 3 minutes until just al dente. Drain in a strainer and run under cold water to stop the cooking process.
- Add the cold green beans, white beans, and most of the red onion, feta and basil to a large bowl.
- Shake the dressing in a jar and pour over the salad.
- Toss well and add to a serving dish topping with the remaining onions, feta, and basil leaves. Garnish with lemon wedges and serve!
Notes
- Green Beans - Pick green beans when they are young, smaller and tender. Avoid overgrown larger beans that can be stringy and mushy when cooked. Fresh garden green beans only need 2 or 3 minutes to blanch in boiling water and should be al dente, still firm with a bite to them, never mushy.
- White Beans - I used Great Northern Beans but navy, cannellini or chickpeas will also work.
- Lemon Juice could be substituted with white wine vinegar.
- Make Ahead - Up to a day ahead, blanch the green beans and run them under cold water. Add all the salad ingredients to a large bowl but don't mix. Shake up the dressing in the jar and keep it separate. Refrigerate the salad and toss together when ready to serve. Let the dressing come to room temperature before using. You could also make the salad completely, tossed with the dressing, about an hour or so before serving and refrigerate.
Nutrition
Calories: 153kcal | Carbohydrates: 16g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 346mg | Potassium: 348mg | Fiber: 4g | Sugar: 3g | Vitamin A: 365IU | Vitamin C: 7mg | Calcium: 121mg | Iron: 2mg