Green Bean Greek Salad
Amanda StansfieldI literally threw together this Green Bean Greek Salad and it turned out so well I had to share it with you.
It was created on a whim when I was cleaning out my fridge and needed to make lunch for the girls. The weather is finally warm here in Seattle, so there was no way I was turning on my oven.
The girls were hungry and snacking on hummus and crackers which gave me the idea to make a Greek Salad.
We love greek Salad, it is a favorite. Quick to make, delicious and can be tweaked with any additional vegetables.
That’s exactly what I did. I found a bag of green beans and a few carrots that needed eating, so I blanched the green beans and carrots— keeping them crunchy then added them to the greek salad.
Perfectly cooked green beans lightly tossed with olive oil and lemon juice are delicious all on their own, but when added to a greek salad they create the perfect summertime salad.
Tweak a basic Greek Salad by adding crunchy Green Beans and Carrots! The tangy flavors and crunch of the vegetables complement any special meal, potluck or create the perfect meal as is.
- 1 lb fresh green beans, rinsed and trimmed
- 1 large tomato, chopped
- 1/2 english cucumber, sliced
- 3 large carrots, peeled and sliced at an angle
- 1 orange bell pepper, rinsed, de-seeded and chopped
- 1 cup kalamata olives, halved
- 1/4 cup olive oil
- 1/4 tsp sea salt
- juice from 1 lemon adjust to taste
- handful fresh mint leaves, rough chopped optional
- handful fresh oregano, finely chopped optional
- 1 small red onion, chopped
- handful fresh basil, roughly chopped
- crumbled vegan feta cheese optional
- sumac to garnish
- fresh black pepper as needed
Place green beans and carrots in a large stockpot, add water to cover. Bring to a boil. Cook, covered 5 mins or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry.
Meanwhile, In a large salad bowl, add cucumber, red onion, bell pepper and tomatoes. Once cooled add green beans and carrots. Drizzle lemon juice and olive oil over salad, toss to coat. Refrigerate, covered until ready to serve. Just before serving, stir in olives, feta cheese and fresh herbs. Garnish with sumac for a little more lemon flavor and black pepper as desired.
Try a few of my other salads here.
If you try this recipe, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @amandavs, #amandavs and #healtyissexy), I’d love to see your creations.
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