Home RecipesSide Dishes Green Beans with Feta and Almonds

Green Beans with Feta and Almonds

by Tansy Boggon

This green bean salad with tender green beans, sweet peas, tangy lemon, creamy feta, crunchy sliced almonds and fresh herbs is a delicious side dish—perfect for any meal.

Green beans and peas are classic side dishes that are easy to prepare, steamed, blanched, or microwaved—and enjoyed with or without seasoning.

I recommend serving them with a drizzle of olive oil or a dollop of butter for added flavour and nutrient absorption. Or zhoosh them up even more, as is the case with this recipe for green bean salad with feta and almonds.

If you’re looking for more scrumptious or meal-worthy salads, you can find more recipes on this site. Enjoy!

Close up photo of green beans feta salad surrounded by lemon wedge, bowl lemon zest, bowl slivered almonds, large plate of salad and large serving spoon.

How to add flavour to green beans?

Salt and oil bring out green beans’ flavour. Other tasty flavour combinations include:

  • Lemon juice: squirt over freshly cooked beans to add a zesty flavour that enhances their natural sweetness.
  • Olive oil: drizzle over beans or stir through to contrast the beans’ crisp texture and increase nutrient absorption.
  • Butter: simply add a dollop and stir through the beans for a creamy mouthfeel. You can use it when sautéing green beans.
  • Dill: sprinkle over cooked green beans for a fresh, tangy flavour.
  • Basil: adds a sweet, aromatic flavour that works well in salads or sautés.
  • Chilli: adds a hint of heat, balancing the beans’ subtle sweetness.
  • Garlic: sauté and combine with green beans to infuse the flavour.
  • Onions: sauté and combine with green beans for a mild, sweet, savoury flavour.
  • Mushrooms: a perfect compliment with green beans in stir-fries.
  • Soy sauce: adds a salty, umami flavour, perfect for a quick sauté with beans.
  • Almonds: adds crunch and a nutty contrast to the tender texture of green beans.
  • Bacon: adds a smoky, savoury richness that contrasts with the freshness of green beans.

How to choose the freshest green beans

Choose young beans, which snap when bent in half.

Older beans are better for casseroles or soups, such as minestrone soup or lentil soup.

I have also used frozen beans successfully for this easy green beans recipe.

Overhead photo of plate with green been and feta salad on a grey bench top beside a wooden serving spoon and fork, and small bowl of slivered almonds.

How to prepare green beans for a crisp salad

You can enjoy young fresh green beans raw as crudités with dipping sauce. Simply cut off the tips and peel away the fibrous strip before preparing.

When preparing green beans for a crisp salad or side dish, you want them to remain crunchy and bright green—they shouldn’t squeak when you bite into them or become dull, grey, limp, or mushy.

For perfect green beans, try steaming, blanching, microwaving, or sautéing them. The key is to avoid overcooking them. Cook them until they are tender but still slightly crunchy and bright green.

Before cooking, trim the stem end of the green beans. Depending on their length, you can keep them whole or cut them into inch segments, straight across, or at an angle.

How to blanch green beans

To blanch green beans, place them in a pot of salted boiling water for 3-5 minutes. Drain the beans in a colander.

Do not bring the water to a boil with the beans, and do not cook them for more than 7 minutes.

How do you keep your green beans bright and crisp when cooked?

The key is to cook your green beans as quickly as possible so the heat doesn’t have time to release their pigment. To stop cooking, transfer the cooked beans to an ice bath immediately. Allow them to sit in the ice bath for 3-5 minutes before draining.

There is no need to cook frozen green beans. Just cover them with boiled water for two minutes and drain.

Two plates with green been feta salad on a grey bench top beside a wooden serving spoon and fork, and small bowl of slivered almonds.

What you need for a delicious green bean feta salad

This recipe is essentially green beans and peas coated in a lemon vinaigrette and sprinkled with crumbled feta cheese, sliced almonds and lemon zest.

The ingredients required to make this green bean salad are:

  • Green beans: choose young, fresh green beans or even frozen green beans.
  • Fresh or frozen peas: peas add a contrasting texture and pop to the salad. You want them raw or only quickly blanched to maintain their bright green colour and burst a little when eaten.
  • Feta: use a crumbly feta that breaks easily by hand, adding a tangy, salty flavour and creamy texture. If you are vegan, you could omit the feta entirely, substitute it with vegan feta, or sprinkle the salad with some Brazil nut Parmesan. This salad would also be delicious with blue vein cheese or grilled halloumi.
  • Sliced or slivered almonds (raw or toasted): adds a contrast in texture to the salad. You can substitute them with pecans or walnuts.
  • Fresh herbs, such as parsley, basil or mint: adds flavour and freshness to the dish. I love mint, as it works well with peas and beans. However, you can use whatever herbs you can access or even a combination.
  • Lemon (juice and zest): adds a juicy flavour and acidity to the dish, balancing the oil and enhancing the flavours.
  • Olive oil: adds a rich coating to the peas and beans while providing antioxidants and increasing nutrient absorption.
  • Honey or maple syrup: balances the tartness of the lemon juice and zest.
  • Dijon or hot mustard: adds a spiciness to the salad dressing while also helping to emulsify (combine) the oil and acid in the dressing.
  • Garlic or onion powder: adds a light flavour without altering the texture of the salad dressing.
  • Salt and black pepper: balances out the other flavours and helps other flavours pop.

What to serve this salad with?

You can serve this easy green bean and feta salad warm or cold.

It is delicious alongside roast potatoes, BBQ or roast meats such as chicken, beef and pork.

For vegetarian options, it is delicious alongside grilled tempeh or tofu, hard-boiled or poached eggs.

Try adding cooked quinoa and a can of drained lentils for a complete meal.

Over to you to get creative!

How to store cooked green bean salad for freshness?

Cooked beans and peas stay fresh in the fridge for 3-5 days in an airtight container. Let them cool before storing.

However, they will potentially lose their brightness. So, if the presentation matters, I would serve this salad within hours of preparation. However, for a weeknight dish or leftovers to take to work, they will be fine days after preparation.

Almonds may lose their crunch in storage, so add them and the feta just before serving.

Have you tried this green bean feta salad recipe?

Let me know in the comments below if you have tried this zesty side salad recipe and what you served it with.

Green bean salad is a delicious festive salad that looks gorgeous alongside the coconut and carrot salad with cranberries.

You can find more recipe inspiration on this site, such as easy canned mixed bean salad, Mediterranean-inspired cucumber feta salad, meal-worthy quinoa salads or grain bowls. Enjoy!

Two plates with green been feta salad on a grey bench top beside a wooden serving spoon and fork, and small bowl of slivered almonds.
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5 from 1 vote

Green Beans with Feta and Almonds

An easy green bean salad with tender beans, sweet peas, tangy lemon, creamy feta, crunchy almonds and fresh herbs—a delicious side dish for any meal.
Prep Time10 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Side Dish, Salad
Cuisine: Mediterranean
Keyword: gluten-free, vegetarian
Servings: 6
Author: Tansy Boggon

Ingredients

Salad – Ingredients

  • 4 cups chopped green beans, trimmed and cut to 3-5 cm lengths (approx. 2 x 250 g bags)
  • 2 cups peas (fresh or frozen)

Dressing – Ingredients

  • 4 tablespoons olive oil
  • ½ lemon, juiced
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon Dijon or hot mustard
  • ½ teaspoon garlic or onion powder
  • pinch of salt and black pepper, to taste

Garnish – Ingredients

  • ½ block feta (100 g), crumbled (or Parmesan cheese, grated or shaved)
  • 4 tablespoons sliced almonds (raw or toasted)
  • 2 tablespoons parsley, basil or mint leaves, thinly sliced
  • 1 tablespoon lemon zest from about ½ lemon, for garnish

Instructions

  • Steam or blanch the beans and peas for 3-5 minutes until tender, but still bright green and slightly crispy.
    If using either frozen beans or peas, cover them with boiling water for 2-5 minutes.
  • Drain the peas and beans, and immediately place them in a bowl of icy water to cool and stop cooking. Let sit for 5 minutes, then drain.
  • Meanwhile, mix dressing ingredients together in a large mixing bowl.
  • Toss the cooked beans and peas through the dressing.
  • Place on a serving platter and sprinkle with crumbled feta, sliced almonds, herbs and lemon zest. Enjoy.

Notes

Using frozen beans or peas?
Place them in a bowl. Cover with boiled water for two minutes, drain, and place in an ice bath.
Vegan Substitutions
If you are vegan, you can omit the feta entirely, substitute it with vegan feta, or sprinkle the salad with some Brazil nut parmesan.
Storage
This salad will keep in the fridge for 3 to 5 days stored in an airtight container.
However, to optimise presentation—aka brightness—this salad is best served within hours of preparation, with the almonds and feta added immediately before serving.
White plate with green bean and feta salad on a pink background.
Original photo of this green bean salad recipe.

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1 comment

Juyali December 2, 2024 - 2:13 pm

5 stars
I loved everything about this recipe. The flavors, texture and the fact that they are healthy. A well rounded recipe. Thank you! 🙂

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