Green Bean and Feta Salad

Nice make ahead dish! I found it full if flavors. The feta really makes the flavor pop.

used less oil/vinegar, added toms,peppers

I steamed the beans, just added enough oil and vinegar to taste. I left out the sugar & put in 1/2 teaspoon chili garlic sauce I used red onion & still put in the garlic. It was a nice touch with the feta.

My family loves it. Great for the hot weather!

Excellent recipe to use up some of those garden beans. The dressing was perfect with the feta.

Very good, next time I would make onions smaller and maybe sauce them a little. Otherwise everyone loved them.

Very good. That there is too much dressing is not a problem – just don’t use more than 1/2 of it. It’s good enough to save it for another salad.

These beans are wonderfully tangy especially if allowed to sit overnight (really good that way). If the tang is too strong for you, or if you want something less tangy for a given meal, sub in some balsamic &/or add a touch of extra sugar! Halving the dressing works well if you prefer, but slipping in cucumbers after the beans are gone is fun too. I plan to make these whenever parboiling beans for other dishes, for make-ahead salads, &/or to use up bumper crops. These beans are good on their own or when they are worked into a sandwich or salad. First time around, I served them w/Greek styled meats to fill home made flat breads, all along w/traditional Greek green salad (complete w/lemon and mustard vinaigrette, olives, tomatoes & tomatoes). I wondered if the beans would merely blend into the salad. While they did blend in some, they still stood out in a very nice way in my humble opinion anyway. These beans would also be lovely w/ham (turkey ham of you prefer) on ciabatta, flat bread, or simply on a plain lettuce salad as well. Loved the idea one reviewer had of serving these without the cheese ‘french fry style’./These were lovely as is, but I might try some of the suggestions of other reviewers at times (e.g-adding in red pepper, mushrooms, cucumber, sundried tomatoes, fresh oregano, &/or possibly even the fennel seed before marinating/and/or such as adding in grape or chopped tomatoes w/the cheese just before serving, or possibly even subbing blue cheese or mozz for feta).

Using half the liquids as many reviewers mentioned-this was awesome. And it got better each day it sat (didn’t make it past three days and that was tripling the recipe!). Making this again really soon!

I used Aldi extra fine frozen green beans, cooked just a bit then into ice bath. Dressing is strong but we liked it. Lots of dressing left so I decided to try adding the frozen beans straight from the freezer. Not bad either but a bit chewy. I’ll try adding a bit of water next time and reserve some feta to top, most melted into the dressing.

Delicious! I made this for a barbecue last weekend and it was a hit! I used red onions because that is what I had on hand and I added halved cherry tomatoes. Next time I will cook the green beans a little longer.

Very good. Will definitely make this again.

Great beans! I let mine soak overnight. Very alive and worth making again. I added a little fennel seed (my first time using it!) to another batch and it was great.

YUM! Super easy, and super delicious. I did not have red wine vinegar, so I used all rice vinegar, cut down olive oil to 1/4 C, and added a splash of balsamic vinegar along with the Wocestershire. Will definitely be making this again!

Love it! I use olive oil and omit the hot sauce (not worth it to buy some just for a dash). My boyfriend loves it, too.

Described as tangy, that is accurate! It is extremely tangy. I think if it had less vinegar, less dressing overall, it might have been good. We couldn’t handle it, unfortunately.

This recipe had very nice flavors and went well with the rest of my dinner. The only thing I did different was add some tomatoes. Family enjoyed this!

I halved the dressing and there is still a ton left in the bottom of the bowl. I plan on using it as a meat marinade. Other than that I followed the recipe and it is very good, will definitely make again, but might replace cider vinegar with balsamic — the fruity taste in it seems a tad out of place.

I took this to a BBQ with many compliments. I added chopped pecans just before serving. I also used only half of the dressing and substituted balsamic vinegar for the rice wine vinegar.

This was good once you got used to the vinegar taste. I liked it. I substituted red wine vinegar for rice wine vinegar.

Very tasty! I used probably half the amount of oil and vinegar called for (I never measure anything) and I used brown sugar instead of white. I didn’t have time to let it marinate in the fridge but an hour of sitting on the counter was plenty. It made a nice side for the Blackened Tilapia from this site.