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Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall
Active Time:35 minsTotal Time:35 minsServings:6
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:6
Servings:
6
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Fresh green beans and tomatoes get a tangy twist in thisGreen Bean Salad with Balsamic & Tomatoes. We love how the briny feta complements the zestiness of the vinegar and lemon juice. The flavors in this antioxidant-filled salad get even deeper and meld together when allowed to sit in the fridge for a day or so. Keep reading for a few cooking success tips—like how to properly blanch the green beans—and what blanching means, if you don’t already know.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1poundfresh green beans, trimmed (about 6 cups)2tablespoonsbalsamic vinegar1 1/2tablespoonsfinely choppedshallot1 1/2teaspoonshoney1 1/2teaspoonslemon juice1teaspoonDijon mustard1/4cupextra-virgin olive oil1/2teaspoonsalt, divided1/8teaspoonground pepper1/8teaspoongarlic powder1 1/2cupshalved multicoloredcherry tomatoes1/2cupthinly slicedred onion3/4cupcrumbledfeta cheese, dividedLemon zestfor garnish (optional)
Cook Mode(Keep screen awake)
Ingredients
1poundfresh green beans, trimmed (about 6 cups)
2tablespoonsbalsamic vinegar
1 1/2tablespoonsfinely choppedshallot
1 1/2teaspoonshoney
1 1/2teaspoonslemon juice
1teaspoonDijon mustard
1/4cupextra-virgin olive oil
1/2teaspoonsalt, divided
1/8teaspoonground pepper
1/8teaspoongarlic powder
1 1/2cupshalved multicoloredcherry tomatoes
1/2cupthinly slicedred onion
3/4cupcrumbledfeta cheese, divided
Lemon zestfor garnish (optional)
DirectionsBring a medium pot of water to boil over high heat. Add green beans; cook, undisturbed, until tender, about 5 minutes. Meanwhile, fill a large bowl with ice and water. Transfer the beans to the ice bath; let stand until completely cooled, about 6 minutes. Transfer the cooled beans to a kitchen towel; pat dry.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallMeanwhile, whisk vinegar, shallot, honey, lemon juice and mustard together in a large bowl until fully combined. Gradually add oil in a thin, steady stream, whisking until emulsified. Whisk in 1/4 teaspoon salt, pepper and garlic powder.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallAdd the beans, tomatoes, onion, half of the feta and the remaining 1/4 teaspoon salt to the dressing in the bowl; toss until evenly coated. Transfer to a serving dish and top with the remaining feta. Garnish with lemon zest, if desired.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallNutrition InformationServing Size: about 1¼ cupsCalories 164, Fat 12g, Saturated Fat 3g, Cholesterol 13mg, Carbohydrates 11g, Total Sugars 7g, Added Sugars 1g, Protein 4g, Fiber 3g, Sodium 352mg, Potassium 289mgFrequently Asked QuestionsIt’s a cooking method where food is briefly heated, using boiling water, steam or a microwave, and then quickly cooled. In this recipe, the beans are placed into boiling water briefly to shock them and then transferred to an ice-cold bath to halt the cooking. There are several reasons why blanching is used in recipes. It helps in reducing cooking time, killing bacteria, decreasing bitterness in certain foods and enhancing the color and flavor of foods.Green bean salad pairs well with grilled meats, particularly chicken breast andseafood.EatingWell.com, June 2024
Directions
Bring a medium pot of water to boil over high heat. Add green beans; cook, undisturbed, until tender, about 5 minutes. Meanwhile, fill a large bowl with ice and water. Transfer the beans to the ice bath; let stand until completely cooled, about 6 minutes. Transfer the cooled beans to a kitchen towel; pat dry.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallMeanwhile, whisk vinegar, shallot, honey, lemon juice and mustard together in a large bowl until fully combined. Gradually add oil in a thin, steady stream, whisking until emulsified. Whisk in 1/4 teaspoon salt, pepper and garlic powder.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallAdd the beans, tomatoes, onion, half of the feta and the remaining 1/4 teaspoon salt to the dressing in the bowl; toss until evenly coated. Transfer to a serving dish and top with the remaining feta. Garnish with lemon zest, if desired.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors HallNutrition InformationServing Size: about 1¼ cupsCalories 164, Fat 12g, Saturated Fat 3g, Cholesterol 13mg, Carbohydrates 11g, Total Sugars 7g, Added Sugars 1g, Protein 4g, Fiber 3g, Sodium 352mg, Potassium 289mgFrequently Asked QuestionsIt’s a cooking method where food is briefly heated, using boiling water, steam or a microwave, and then quickly cooled. In this recipe, the beans are placed into boiling water briefly to shock them and then transferred to an ice-cold bath to halt the cooking. There are several reasons why blanching is used in recipes. It helps in reducing cooking time, killing bacteria, decreasing bitterness in certain foods and enhancing the color and flavor of foods.Green bean salad pairs well with grilled meats, particularly chicken breast andseafood.
Bring a medium pot of water to boil over high heat. Add green beans; cook, undisturbed, until tender, about 5 minutes. Meanwhile, fill a large bowl with ice and water. Transfer the beans to the ice bath; let stand until completely cooled, about 6 minutes. Transfer the cooled beans to a kitchen towel; pat dry.
Meanwhile, whisk vinegar, shallot, honey, lemon juice and mustard together in a large bowl until fully combined. Gradually add oil in a thin, steady stream, whisking until emulsified. Whisk in 1/4 teaspoon salt, pepper and garlic powder.
Add the beans, tomatoes, onion, half of the feta and the remaining 1/4 teaspoon salt to the dressing in the bowl; toss until evenly coated. Transfer to a serving dish and top with the remaining feta. Garnish with lemon zest, if desired.
Nutrition InformationServing Size: about 1¼ cupsCalories 164, Fat 12g, Saturated Fat 3g, Cholesterol 13mg, Carbohydrates 11g, Total Sugars 7g, Added Sugars 1g, Protein 4g, Fiber 3g, Sodium 352mg, Potassium 289mg
Nutrition Information
Serving Size: about 1¼ cupsCalories 164, Fat 12g, Saturated Fat 3g, Cholesterol 13mg, Carbohydrates 11g, Total Sugars 7g, Added Sugars 1g, Protein 4g, Fiber 3g, Sodium 352mg, Potassium 289mg
Serving Size: about 1¼ cups
Calories 164, Fat 12g, Saturated Fat 3g, Cholesterol 13mg, Carbohydrates 11g, Total Sugars 7g, Added Sugars 1g, Protein 4g, Fiber 3g, Sodium 352mg, Potassium 289mg
Frequently Asked QuestionsIt’s a cooking method where food is briefly heated, using boiling water, steam or a microwave, and then quickly cooled. In this recipe, the beans are placed into boiling water briefly to shock them and then transferred to an ice-cold bath to halt the cooking. There are several reasons why blanching is used in recipes. It helps in reducing cooking time, killing bacteria, decreasing bitterness in certain foods and enhancing the color and flavor of foods.Green bean salad pairs well with grilled meats, particularly chicken breast andseafood.
Frequently Asked Questions
It’s a cooking method where food is briefly heated, using boiling water, steam or a microwave, and then quickly cooled. In this recipe, the beans are placed into boiling water briefly to shock them and then transferred to an ice-cold bath to halt the cooking. There are several reasons why blanching is used in recipes. It helps in reducing cooking time, killing bacteria, decreasing bitterness in certain foods and enhancing the color and flavor of foods.
Green bean salad pairs well with grilled meats, particularly chicken breast andseafood.
EatingWell.com, June 2024
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
