Mediterranean Green Bean Salad
CALORIES: 410
PREP: 10 minutes
COOK: 5 minutes
This Fresh Green Bean Salad features bight seasonal produce including green beans and tomatoes! The Greek inspired dressing is tart and tangy and comes together in no-time. Enjoy for lunch or as a side dish all summer long!
Ingredients
| 1 lb | green beans, trimmed and halved |
|---|---|
| 3 tbsp | olive oil |
| 1/2 | lemon, juice |
| 1 tbsp | red wine vinegar |
| 1 tsp | Dijon mustard |
| 1/2 tsp | dried oregano |
| 1 cup | halved cherry tomatoes |
| 1/2 cup | crumbled feta cheese |
| 1/4 cup | pitted Kalamata olives |
Salt and pepper to taste |
Directions
In a large pot of boiling water, cook the green beans until they are bright green and cooked to your liking, about 3 to 5 minutes. Once cooked, drain the beans in a colander and run them under cold water to stop the cooking process. Set them aside.
Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, and dried oregano. Season with salt and pepper to taste. Set it aside.
In a large bowl, add the green beans, tomatoes, feta cheese, and the olives. Pour the dressing over the salad and toss until everything is evenly coated.
Serve immediately or store in the refrigerator for up to 4 days.
| Per serving | |
|---|---|
| Calories (kcal) | 410 |
| Total Fat (g) | 33 |
| Saturated fat (g) | 9 |
| Cholesterol (mg) | 33 |
| Sodium (mg) | 670 |
| Total Carbohydrate (g) | 24 |
| Dietary Fiber (g) | 9 |
| Total Sugars (g) | 12 |
| Protein (g) | 11 |
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