Reviewed: May 26, 2009

Described as tangy, that is accurate! It is extremely tangy. I think if it had less vinegar, less dressing overall, it might have been good. We couldn't handle it, unfortunately.

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Aimee S.

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Reviewed: Mar. 22, 2009

This recipe had very nice flavors and went well with the rest of my dinner. The only thing I did different was add some tomatoes. Family enjoyed this!

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 20, 2009

I halved the dressing and there is still a ton left in the bottom of the bowl. I plan on using it as a meat marinade. Other than that I followed the recipe and it is very good, will definitely make again, but might replace cider vinegar with balsamic — the fruity taste in it seems a tad out of place.

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Little Wing

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2008

I took this to a BBQ with many compliments. I added chopped pecans just before serving. I also used only half of the dressing and substituted balsamic vinegar for the rice wine vinegar.

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drg

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Reviewed: Aug. 9, 2008

This was good once you got used to the vinegar taste. I liked it. I substituted red wine vinegar for rice wine vinegar.

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Cheryl W.

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Jan. 15, 2008

Very tasty! I used probably half the amount of oil and vinegar called for (I never measure anything) and I used brown sugar instead of white. I didn't have time to let it marinate in the fridge but an hour of sitting on the counter was plenty. It made a nice side for the Blackened Tilapia from this site.

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Jenny Gutierrez

Cooking Level: Intermediate

Living In: Asheboro, North Carolina, USA

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Reviewed: Nov. 4, 2007

Sorry, we did not care for this recipe at all. Way too much vinegar - and we love vinegar-based recipes. My family ate just a few bites.

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Sara

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Sep. 26, 2007

Awesome! One of a kind! Hey, it might even get your kids to eat their veggies. :)

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Caitlyn

Cooking Level: Beginning

Home Town: Medford, New Jersey, USA

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Reviewed: Aug. 9, 2007

Very good. I also added some fresh sliced mushrooms. A nice do ahead addition for any meals.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2007

Incredibly good - very light and tasty. I followed the recipe as is except I used 2 small shallots in place of onion. My 5 yo daughter and I could not stop eating the stuff long enough to get it in the fridge to marinate! I plan to use this dressing for cucumbers too - I think it will be great.

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JENN8671

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Reviewed: Jul. 26, 2007

mmmmmmm...this was so good! I made the White Wine Vinaigrette from this site, and I also didn't use onion, and it turned out fine. The feta was good, but don't use more than the recipe calls for, or it's too overpowering. Thanks for the great recipe!

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: 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.

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NERDYCHEESECAKE

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 1, 2007

Awesome!!! I lessened the onion to 1/2 of quite a large one because I didn't have quite a pound and a half of green beans. Also, I used mozzarella cheese instead of feta (didn't have any feta). All else I kept the same. Absolutely fabulous!!! I want to get more green beans to make more!!!!! Thanks for sharing.

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Anna

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Reviewed: Jun. 10, 2007

It seems this recipe can be altered in many ways and still be very tasty. I made for a neighborhood party and received many compliments. I used 2 lb. fresh green beans cut to 3 in.; 1/2 a red onion & 1/2 a sweet vidalia onion. In the dressing I used 2 cloves garlic, 1 1/2 T. sugar, 1/4 c. apple cider vinegar, 1/4 c. rice wine vinegar, 1/2 c. sweet balsamic vinegar, Emeril's red Kick it Up Sauce, worestershire sauce & canola oil. I added fresh chopped oregano to the salt & pepper seasoning. Increase the sugar if you wish a sweeter taste. I did use all of the dressing and stirred it a few times as it chilled. The feta cheese is best added and gently stirred in just before serving. Delicious compliment to a buffet of sliced ham and/or grilled pork tenderlions.

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BJT1968

Cooking Level: Intermediate

Home Town: Grandview, Missouri, USA

Living In: Florence, South Carolina, USA

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Reviewed: Mar. 30, 2007

This is the greatest green bean salad recipe that I have ever had. We make it at least once a week. It's my 5 year old's favorite vegetable dish!

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LindseyT

Cooking Level: Intermediate

Home Town: Stillwater, Minnesota, USA

Living In: Frisco, Texas, USA

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Reviewed: Feb. 21, 2007

This was very good. The garlic was a little strong for our taste however, and I will cut it in half next time.

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dyannem

Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA

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Reviewed: Aug. 11, 2006

This is fabulous! I forgot to put the garlic in, used balsamic vinegar because I didn't have rice wine vinegar, and used blue cheese because I didn't have feta. In spite of all of those changes it was still delicious. I'm planning on taking this dish to a neighborhood picnic next week.

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DUNTEACHN

Cooking Level: Intermediate

Home Town: Ellicott City, Maryland, USA

Living In: Cape Charles, Virginia, USA

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Reviewed: Aug. 9, 2006

good, made some changes from reading reviews. had 1 lb green beans, 1/2 red onion, 3 cloves garlic (love garlic), 1/4 c. each red, apple and balsamic vinegar, 1/4c. oil, 1/2 T sugar, 1/2 t. salt and fresh oregano. lots of dressing but used as dressing for salad.

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ABD297

Cooking Level: Expert

Home Town: Woodbury, New Jersey, USA

Living In: Groton, Massachusetts, USA

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Reviewed: Jul. 24, 2006

This was OK. I like vinegar, but, this was VERY pungent. Next time, I will skip the minced garlic and use granulated instead. Also, half the ingrediants in the dressing, there is way too much of it. I would add more sugar to cut the acidity of the vinegar. It also needs something else flavor-wise, maybe oregano? I used lemon and oregano flavored feta cheese, which lent a little more flavor. There were many compliments, but, I thought it was just so-so as is.

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Sep. 3, 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.

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Robadob

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Green Bean and Feta Salad

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