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.)
- 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
- 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.
© 2013 Sherry Klinedinst
All rights reserved. Repost with permission only.
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Morning Sherry K,
This is my first time to come across your blog, and found you at Foodie Friends
with Lois. Loved your video, that was great! Hope you arm will be better soon.
I have had that experience as well, and because of it I am fairly ambidextrous
now. I play wii tennis and ping pong much better left handed, than with my
typical righhandedness…………so these things do bring benefits we can never imagine…..lol
I make an Italian green bean salad as well, but just don’t put as many ingredients. Mine has the green beans, of course, and fresh roma tomatoes,
italian seasoning, granulated garlic powder, salt, pepper and olive oil and red wine vinegar. So can’t wait to add some of these other ingredients the
next time I make it. I just made it last week………so it will be awhile,
but it sounds great!
Thanks for sharing it hon,
Blessings, Nellie
Hi Nellie,
How nice it is to meet you! Luckily, this video was made a few months ago, so I am out of that darned sling, thank goodness! I know what you mean about learning to become ambidextrous though–geesh. Thanks so much for stopping by, and have a great day!
This looks delicious!
What a great use for fresh green beans! Looks great! Thanks for sharing at the Foodie Friends Friday linky party!
This recipe looks delicious. thanks for sharing on Foodie Friends Friday and remember to come and vote tomorrow.
This is my first time visiting, too. I hope this arm heals quickly. And this salad made me hungry.
Interesting!
I would love to have you link this up to my linky party! http://domesticrandomness.blogspot.com/2012/08/friday-fascinations-2-olympics-linky.html
I love this, Sherry! Pinned it! Thanks for sharing at All My Bloggy Friends last week! I can’t wait to see what you share tomorrow! 🙂
This recipe looks delicious. Thanks so much for sharing at Tasty Thursdays on The Mandatory Mooch. I hope you will link up again. The party will be live with features tomorrow night. http://www.mandatorymooch.blogspot.com
Thanks, Nichi
This is a perfect recipe for sharing on our Salad party. Thanks for linking up to Foodie Friends Friday and I hope that you will join us again this coming week.
I certainly will. Thanks for hosting, Marlys!
This is definitely something I want to make, and I think my kids would love it too! I would like it if you could share this at what i am eating http://www.townsend-house.com/2013/06/what-i-am-eating-31.html
Will do, thanks for the invite!