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Mediterranean Green Bean Salad

When I think of green bean salad, I remember the 3-Bean Salad of my youth.  The all-American classic could be found on every church potluck table, and folks gobbled it up.  

But other than that, I can’t think of many salads where the humble little green bean is the star.  Although when you think about it, I guess it might just be happy starring in the most popular American casserole!

Just the same, my friend Irene emailed me one day.  She said she had green beans and a bottle of oil/vinegar salad dressing, and wanted to know if I could suggest something she could make with those 2 ingredients.  

I made a couple of suggestions, and she ended up choosing the Mediterranean one.  She brought me a sample, and wow, it turned out really tasty!  

That humble little bean turned out to be a pretty nice canvas for rich cheese and olives, sweet roasted peppers and a tangy herbed dressing.  Add a few toasted walnuts for crunch, and a salad is born!

(If you are interested in roasting peppers an unconventional way, visit my episode of: Roasted Peppers.)

Mediterranean Green Bean Salad
Prep time
Total time
Green beans make a nice canvas for rich cheese and olives, sweet roasted peppers and a tangy dressing. Add a few toasted walnuts for crunch, and a salad is born!
Recipe type: Salad
Cuisine: Mediterranean
Serves: 4-6
  • ½ cup extra-virgin olive oil
  • ¼ cup vinegar (red wine, balsamic or any flavored vinegar)
  • 1 teaspoon freshly grated lemon rind
  • 1 garlic clove, minced
  • 1 tablespoon fresh (or 1 teaspoon dried) herbs, such as thyme, oregano, marjoram
  • 4 cups fresh green beans, cooked and cut into 2-inch pieces
  • ½ cup chopped red onion
  • ½ cup crumbled feta or goat cheese
  • ½ cup sliced kalamata olives
  • ½ cup roasted red peppers, cut into small strips
  • salt and pepper to taste
  • ½ cup toasted walnuts, coarsely chopped
  1. In a large bowl, whisk olive oil, vinegar, lemon rind, garlic and herbs together until emulsified. Add green beans, onion, cheese, olives and peppers. Toss gently. Add salt and pepper to taste. Just before serving, top with toasted walnuts. Serve chilled or at room temperature, but the longer you wait, the better the flavors will have combined. May be served as a side dish, or as a main dish, combined with cooked chicken, salmon or shrimp.
Recipe by Jazzy Gourmet Cooking Studio at http://jazzygourmetblog.com
© 2013 Sherry Klinedinst
All rights reserved. Repost with permission only.

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