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Green Bean Greek 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.

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.