Green Bean Feta Almonds (Printable)

A crisp salad featuring green beans, creamy feta, toasted almonds, and a lemony dressing.

# What You'll Need:

01 - 1 lb fresh green beans, trimmed

02 - 1 small red onion, thinly sliced

03 - 1 cup cherry tomatoes, halved

04 - 3.5 oz feta cheese, crumbled

05 - 1/3 cup sliced almonds, toasted

06 - 3 tbsp extra virgin olive oil

07 - 1 tbsp fresh lemon juice

08 - 1 tsp Dijon mustard

09 - 1 clove garlic, finely minced

10 - 1/2 tsp sea salt

11 - 1/4 tsp freshly ground black pepper

12 - 2 tbsp fresh parsley or dill, chopped

01 - Bring a large pot of salted water to a rolling boil. Add green beans and cook for 2–3 minutes until crisp-tender and bright green.

02 - Immediately transfer green beans to a bowl of ice water to stop cooking and preserve color. Drain well and pat dry thoroughly.

03 - In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until emulsified.

04 - Add cooled green beans, red onion, and cherry tomatoes to the bowl. Toss gently to coat evenly with dressing.

05 - Add crumbled feta, toasted almonds, and herbs. Toss lightly and serve immediately or refrigerate for up to 2 hours before serving.

01 -

The contrast of crisp beans, creamy feta, and toasted almonds creates this incredible texture that keeps every bite interesting
It travels beautifully and actually tastes better after the flavors have mingled for a bit
You can prep everything ahead and assemble right before serving, making it perfect for stressfree entertaining

02 -

Dry the beans really well after blanching, otherwise water will pool at the bottom and dilute your dressing
The salad can sit at room temperature for about 2 hours, but the almonds will start to lose their crunch if dressed too early

03 -

Use your hands to toss everything gently at the end, spoons can break up the feta too much
If the dressing feels too thick, whisk in a teaspoon of water to thin it out