When I think of green bean salad, I remember the 3-Bean Salad of my youth. The all-American classic could be found on every church potluck table, and folks gobbled it up.
But other than that, I can’t think of many salads where the humble little green bean is the star. Although when you think about it, I guess it might just be happy starring in the most popular American casserole!
Just the same, my friend Irene emailed me one day. She said she had green beans and a bottle of oil/vinegar salad dressing, and wanted to know if I could suggest something she could make with those 2 ingredients.
I made a couple of suggestions, and she ended up choosing the Mediterranean one. She brought me a sample, and wow, it turned out really tasty!
That humble little bean turned out to be a pretty nice canvas for rich cheese and olives, sweet roasted peppers and a tangy herbed dressing. Add a few toasted walnuts for crunch, and a salad is born! —Sherry K-Jazzy Gourmet
extra-virgin olive oil
vinegar (red wine, balsamic or your favorite vinegar)
freshly grated lemon rind
garlic clove, minced
chopped fresh herbs, such as thyme, oregano, marjoram,
fresh green beans, cooked and cut into 2-inch pieces
chopped red onion
crumbled feta or goat cheese
sliced kalamata olives
roasted red peppersIn a large bowl, whisk olive oil, vinegar, lemon rind, garlic and herbs together until emulsified. Add green beans, onion, cheese, olives and peppers. Toss gently. Add salt and pepper to taste. Just before serving, top with toasted waln
salt and pepper to taste
coarsely chopped toasted walnuts
In This Recipe
In a large bowl, whisk olive oil, vinegar, lemon rind, garlic and herbs together until emulsified.
Add green beans, onion, cheese, olives and peppers. Toss gently. Add salt and pepper to taste. Just before serving, top with toasted walnuts.
Serve chilled or at room temperature, but the longer you wait, the better the flavors will have combined.
May be served as a side dish, or as a main dish, combined with cooked chicken, salmon or shrimp.