Green Bean and Feta Salad Recipe

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Most Helpful Positive Review

Aug 09, 2005

Absolutey amazing! I did make a slight modification though. I used 1/4 C ea. red wine vinegar, balsamic vinegar, and cider vinegar. I just eyeballed the amount of oil, but I know I didnt use 1/3 of a cup, thats too much. I probably went a little heavier on the garlic and feta too. I just put my onions in fresh, not with the hot water over them. Going to try with red onions next time. Ive made this twice in the past week and it doesn't stay around long!

—MAZZO

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Most Helpful Critical Review

Jul 15, 2005

I loved the flavors and would make it again but you do need to cut the dressing in half and it is a good idea to drain excess the next day if you have any left over. The next day the flavors are even better.

—BETHFRIEDMAN

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57 Ratings

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Jan 22, 2003

A good salad, but I must say the dressing is very strong and pungent. Have mints handy!!

—KIMAR

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Sep 03, 2005

Very good. I leave the beans whole and omit the feta. We eat the beans like french fries next to a sandwich or burger. Dressing is tasty. There was a good bit of dressing left over and I reused it on another batch that were just as good. Have also substitued balsamic vinegar for the apple cider vinegar with positive results. My new favorite way to eat green beans.

—Robadob

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Aug 06, 2005

I was surprised at how well this salad came out. The only thing is that the beans kinda turned yellowish after they sat in the dressing (the photo was taken right after dressing was poured on top).

—LynnInHK

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Jan 22, 2003

I cut the oil measurement in half and used half balsamic vinegar -- it got rave reviews from everyone. Is quick, easy and gets better the next day.

—Margaret

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May 12, 2003

Liked the flavor. My husband thought it was a four star dish but plans to revisit it in the morning and thinks it will become a 5-star after the flavors meld more. Didn't have any dressing problems and followed the recipe exactly; used a 16-ounce bag of frozen green beans and added a little bit more feta so maybe the feta absorbed some of the dressing.

—JDVMD

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Jul 24, 2007

My good friend made this with our dinner last night -- it was SO yummy! He used olive oil instead of canola and added grape tomatoes. I will definitely make this.

—NERDYCHEESECAKE

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Nutrition

Calories
259 kcal
13%

Carbohydrates
15.8 g
5%

Cholesterol
20 mg
7%

Fat
19.9 g
31%

Fiber
5 g
20%

Protein
6 g
12%

Sodium
618 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Green Bean and Feta Salad

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 259
Calories from Fat: 179

% Daily Value *
Total Fat 19.9g 31 %
Saturated Fat 4.5g 23 %
Cholesterol 20mg 7 %
Sodium 618mg 25 %
** Potassium 354mg 10 %
Total Carbohydrates 15.8g 5 %
Dietary Fiber 5g 20 %
Protein 6g 12 %
Sugars 6.4g
Vitamin A 21 %
Vitamin C 41 %
Calcium 21 %
Iron 17 %
** Thiamin 16 %
** Niacin 19 %
** Vitamin B6 15 %
** Magnesium 15 %
** Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.