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Green Bean, Pecan, and Feta Salad

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“A versatile and tasty veggie salad to help cool those hot summer days! Prep time is chilling time in the fridge.”
READY IN:
2hrs 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim the ends (and strings, if you like) from the green beans, then snap or cut them into thirds.
  2. Using a steamer basket in a pan, cover and cook for 15 minutes or until crisp-tender; plunge the cooked beans into cold water to stop the cooking process, then drain and pat dry.
  3. Toss together the cooked green beans, sliced onion, feta, and pecans in a large bowl; cover and chill in refrigerator for at least 1 hour.
  4. Meanwhile, whisk together the remaining ingredients in a non-reactive bowl to make the vinaigrette; chill for 1 hour.
  5. Pour the vinaigrette over bean mixture, toss, and chill an additional 1 hour; toss again just before serving.
  6. Makes 8 servings.
  7. Notes: walnuts or pine nuts can be substituted for pecans, and dill may be substituted for basil if you prefer.
  8. Tweaked and adapted from a recipe posted at Gail's Recipe Swap.

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