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Marinated Green Beans with Olives, Tomatoes, and Feta


"This is a wonderful summer side dish. Allow the flavors to marinate together overnight for even better results."
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3 h 40 m servings 183 cals
Original recipe yields 10 servings


  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 597 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  1. Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
  2. Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

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Read all reviews 58
  1. 72 Ratings

Most helpful positive review

I tried this cold and hot, and I like it much better hot! If you do try it as a salad, I'd recommend adding a little more vinegar since there's not much dresing for 2 lb. of beans. Also, hot or ...

Most helpful critical review

Just o.k.

Most helpful
Most positive
Least positive

I tried this cold and hot, and I like it much better hot! If you do try it as a salad, I'd recommend adding a little more vinegar since there's not much dresing for 2 lb. of beans. Also, hot or ...

Double Wow! I made this refreshingly cool, colorful dish a day ahead for a Labor Day get together of some major 'foodies' - got rave reviews and was named "MVC" - Most Valuabe Cook - of the day!...

This was a terrific combination of flavors. I made some substitutions, though: instead of fresh seeded tomatoes, I used oil-packed sundried tomatoes as the flavor is more intense, and I omitted...

VERY GOOD!! This is light and refreshing! I cooked my beans for 5 1/2 min. before shocking them in ice water and they were perfectly crisp-tender. I combined everything except the feta, which...

I changed the recipe slightly, I halved the amount of green beans and still had leftovers. Hubby loved it and took some for lunch the next day.

this dish is amazing, and so simple. i used grape tomatoes and cut them in half and cooked the olive/tomato/oregano mixture in the garlic for an additional 30 seconds to blend the flavors even ...

try using greek seasoning instead of just oregano

Great pot luck dish. I too used grape tomatoes, halved. You do have to watch the cooking time on the green beans and be sure to chill at least 3 hours, preferably overnight.

Easy and delicious. I'm not a big fan of feta, but the olives really complement the flavor of that cheese. I have a lot of green beans and cherry tomatoes from the garden and I can fix this in ...