Make Ahead

Green Bean, Walnut, and Feta Salad

October 15, 2021
0 Stars
Photo by sally Uhlmann
Author Notes

Crunchy, creamy, and satisfying, this is a great salad for entertaining as components can be assembled up to 24 hours in advance and tossed together just before serving. This recipe easily doubles or triples for a crowd. —sally Uhlmann

  • Prep time 15 minutes
  • Cook time 3 minutes
  • Serves 6
Ingredients
  • Dressing
  • 2 tablespoons finely minced shallot
  • 2 tablespoons fresh mint, finely minced
  • 1 garlic clove
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon balsamic vinegar
  • 1 lemon, juiced
  • 1 tablespoon apple cider cinegar
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • Salad
  • 2 cups haricot verts or slender green beans
  • 10 cherry tomatoes, halved
  • 1/3 cup English walnuts
  • 1/3 cup feta cheese in medium chunks, not crumbled
In This Recipe
Directions
  1. Combine all dressing ingredients in a jar and shake well. Taste for salt and pepper. Let sit for a half hour and up to 24 hours. It is meant to be tangy.
  2. Trim green beans and then blanch by bringing a large pot of water to a boil. Add 1 tablespoon of salt and the beans. Return to a boil. Blanch for 45 seconds to 1 minute for haricot verts and 1 1/2 to 2 minutes for green beans. You want crunchy but not raw beans. Rinse in a colander under cold water until no longer warm. Let drain, then wrap in paper towels and refrigerate until needed. This can be done up to 8 hours in advance.
  3. Up to one hour before serving, combine beans, tomatoes, walnuts, and feta in a mixing bowl. Add dressing and quickly toss. Lift salad from bowl and transfer to a serving bowl, leaving excess dressing in the bottom of the first bowl. Taste for salt and pepper and refrigerate until serving.

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