This green bean salad is amazing – full of Mediterranean flavors like feta, toasted almonds, tomatoes, briny olives, and a delicious lemon herb dressing to tie it all together. A perfect side dish for weeknight meals. The best part is this salad comes together in a single skillet so clean-up is also a cinch!
Course Side Dish
Cuisine Mediterranean
Keyword Green Bean Salad, Mediterranean Green bean Salad
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 5servings
Calories
Author Eva Fry SuperSafeway
Ingredients
1poundgreen beanstrimmed and cut into 2 to 3" long pieces
1/3cupsliced almondstoasted
1/4cupwater
1/2teaspoonkosher salt
1/4cupKalamata olivessliced
1/2cupcherry tomatoeshalved
1shallotthinly sliced (about 1/4 cup)
1/4cupfeta cheesecrumbled
3tablespoonsextra virgin olive oil
3teaspoonsDijon mustard
2tablespoonsfresh lemon juice
1/4teaspoonfresh cracked black pepper
1tablespoonfresh parsleyminced
1tablespoonfresh basilminced
lemon zest from 1/2 lemon
Instructions
Heat a large skillet over medium-low heat. Add the sliced almonds and cook for 3 to 5 minutes until slightly browned and toasted. You can stir or shake the pan to ensure the almonds do not burn. Once golden, remove from the pan to a small bowl to cool.
In the same skillet over medium heat, place the green beans, 1/4 cup water, and 1/4 teaspoon of salt. Cover the skillet and cook the green beans and cook for 7 to 9 minutes until the green beans are bright green and tender. You can shake the pan or stir the green beans a few times while cooking. Watch the water and when it disappears, be sure to remove the green beans as they can scorch. Remove the skillet from the heat and set it aside.
Meanwhile whisk together the olive oil, Dijon mustard, lemon juice, fresh parsley, basil, salt, and pepper until combined.
To the skillet, add the halved tomatoes, sliced Kalamata olives, sliced shallot, crumbled feta cheese, and half of the toasted almonds. Pour the dressing over the salad and toss to combine.
Plate on a serving platter and garnish with fresh lemon zest and the remaining almonds.