Looking for a fresh and simple late-summer side dish? This green bean salad from Janette is light, flavorful, and easy to pull together. Crisp green beans, a bright lemon dressing, salty feta, and crunchy almonds make this a great addition to August dinners, barbecues, and potlucks.
It also works beautifully as a light lunch or easy dinner when topped with roasted chicken.
Fresh Green Bean Salad with Lemon, Feta, and Almonds
This easy green bean salad is crisp, bright, and full of fresh summer flavor. Tossed in a simple lemon and olive oil dressing, then finished with feta and almonds, it is a versatile dish that can be served chilled or at room temperature.
Ingredients
- 2 pounds fresh green beans, trimmed
- 3 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup sliced or slivered almonds
- 1 cup feta cheese, crumbled
- Optional: 2 to 3 cups roasted chicken, sliced or shredded
Instructions
- Bring a large pot of salted water to a boil.
- Blanch the green beans for 3 to 4 minutes, until tender-crisp and bright green.
- Transfer the beans to a bowl of cold water to stop the cooking process, then drain well.
- Place the cooled green beans in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
- Pour the dressing over the green beans and toss until the beans are well coated. It should not feel heavy or soupy, just enough to dress the beans well.
- Add the almonds and feta cheese.
- Toss gently to combine.
- Taste and add a little more lemon juice, olive oil, salt, or pepper if needed.
- Serve chilled or at room temperature. Add roasted chicken if you would like to turn it into a full meal.
Fresh green bean salads like this are perfect for August because they are easy to prepare, easy to serve, and pair well with all kinds of summer meals.
A big thank you to Janette for sharing this bright and simple seasonal recipe with the team.
