I didn’t intend to eat green beans for dinner last night, but it happened. I’ve learned a new trick to cooking them that yields tender-but-not-waterlogged (and definitely not mushy) green beans. I tossed my perfectly cooked green beans in a lemony sauce with savory toasted almonds, creamy and salty feta, and fresh basil.
I couldn’t stop myself, not that I wanted to. Who am I? This is coming from a girl who used to refuse her grandmother’s home-grown green beans as a kid.
I got the inspiration for this recipe from Sarah’s Instagram account (I love her stories). She shared a few snaps of a green bean salad with feta, and it looked so summery and delicious. I should have just asked for her recipe, but instead I took the more difficult route and created my own version.
I borrowed the cooking technique from America’s Test Kitchen. Instead of simmering the green beans in water, you cook them in a skillet, covered with a small amount of water, then uncover, raise the heat, and cook until it has evaporated. You end up with green beans with a lot more flavor than the watery, simmered variety. Try it!
More Green Bean Recipes to Enjoy
A short list of must-make green bean dishes:
- Best Ever Green Beans (Green Beans Amandine)
- Perfect Roasted Green Beans
Green Bean Salad with Toasted Almonds & Feta
- Author:
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
This green bean salad is the best! Perfectly cooked green beans are tossed in a lemony dressing with toasted almonds, feta and basil. Recipe yields 4 side servings.
Ingredients
- ⅓ cup sliced almonds
- 1 pound green beans, trimmed and cut into 2 to 3” long pieces
- ¼ cup water
- ½ teaspoon fine sea salt, divided
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice (about ½ lemon)
- 2 teaspoons Dijon mustard
- 1 small-to-medium clove garlic
- Several twists of freshly ground black pepper
- Pinch of red pepper flakes
- ¼ cup crumbled feta cheese, divided
- 3 to 4 large basil leaves, torn or chopped, for garnish
- Lemon zest from about ½ lemon, for garnish
Instructions
- Start with a large skillet over medium heat. Add the almonds and cook, stirring frequently (careful, they burn quickly). After 3 minutes, reduce the heat to medium-low, and continue stirring until they are fragrant and turning golden on the edges, about 1 to 3 more minutes. Transfer the almonds to a bowl to cool.
- Make sure the heat is set to medium-low and place the skillet back on the heat. Immediately add the green beans, water and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the beans are nearly tender, about 7 to 10 minutes. Remove the lid, raise heat to medium-high, and cook until the liquid evaporates, 2 to 5 minutes. Remove the skillet from the heat and set aside.
- Meanwhile, whisk together the olive oil, lemon juice, mustard, garlic, black pepper, red pepper flakes and remaining ¼ teaspoon salt. Set aside.
- Once the green beans are done cooking, whisk the olive oil mixture once more, then pour it into the skillet. Pour the almonds back into the skillet, and add about half of the feta, reserving the other half for garnish. Toss to combine, then taste and add more lemon juice or black pepper if necessary.
- Transfer the green beans to a serving bowl or platter. Sprinkle the remaining feta and the torn basil leaves on top. Lightly grate some lemon zest on top, and serve promptly.
Notes
Green bean cooking technique adapted from The Complete America’s Test Kitchen TV Show Cookbook.
Make it dairy free/vegan: Omit the feta cheese, and replace it with an equivalent amount of Kalamata olives (pitted and thinly sliced) and/or sun-dried tomatoes (the oil-packed variety, rinsed and drained).
Make it nut free: I haven’t tried, but I think this recipe would be good with toasted sunflower seeds instead of the almonds.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
lyn
I have made this with toasted walnuts. It is great cold on a hot summer day for lunch or dinner, a picnic or potluck.
I enjoy your blog alot.
Kate
Thanks for reading, Lyn!
Charlotte P.
I could not believe my eyes when I saw your recipe of green beans in my inbox today! Why? Because I had just made a green bean salad for dinner! Although my dressing was very similar to yours, to the green beans (which I had steamed) I had added an avocado, soft goat cheese, red bell pepper, sun dried tomatoes, pomegranate and a hard boiled egg.
What I have also made in the past is a simple green bean salad with tomatoes. All very delicious. I am sure yours will be nice too!
Kate
I hope you try this one, Charlotte!
Matty
It was really good.the family loves it
★★★★★
Mona NicLeòid
Hi Kate, my go-to method for green beans, peas and similar vegetables is to steam them. That keeps them wonderfully crisp and green.
Kate
Yes, I tried that, but I thought that it came out a little watery and mushy with the cheese.
Christine
Best way to cook green beans is to steam them, no soggy water logged beans, no contact with water at all
Kate
Yes, I tried that, but I still found them mushy and not as crisp as I wanted them!
Elisabeth
I figured out this way to cook green beans a couple of years ago, how funny is that. I always put a little olive oil and chopped garlic in the pan first. Then when the water evaporates, it gets a few seconds to cook
This salad sound great. I definitely need to make it!
Kate
Yes, I hope you try it!
Vel Helton
The very best green bean recipe that I have ever tasted, different.
I used pepitas in place of the almonds. The lemony dressing makes this dish. Will be my new Thanksgiving green bean dish, but won’t be waiting that long to make it again. Easy and delicious.
Have made several recipes from the blog, and from your new book. Ever one of them will be repeated. Bought three of your new book for gifts.
★★★★★
Kate
Oh, I’m so glad you already tried this and loved it, Vel! Thank you so much for sharing my book.
Sara
Pepitas are a great suggestion! I have a ton of them, so I’m going to do the same. Can’t wait to see how it turns out.
Kim Jenkins
I made the green bean salad tonight for dinner. My husband and I loved it. Never would have thought adding the basil would give such an interesting twist of flavor. Love your cookbook and all the recipes you share. Thank you!
★★★★★
Kate
So glad you both loved it, Kim! Thanks for getting the book, too. :)
Roxane
This is so good…I have eaten it twice already since you sent it out! Thanks for the great recipe, definitely a keeper.
Kate
Thanks, Roxane! So easy and delicious, this one.
Ann Davis-Rowe
Wow – made this last night and it was a big hit! Looking forward to the leftovers later. I see this becoming a standard since it uses so many things we always have on hand.
Kate
I’m so glad, Ann! Thanks for the comment.
Rocky Mountain Woman
I have some crisp green beans waiting for me at home and can’t wait to try this!
★★★★★
Kate
Let me know how it goes!
Asako
Made this tonight, the flavour was delicious. I found the beans a little overcooked though, and a little labor intensive/ pan dirtying for little reward.
I usually cook green beans by throwing them in a bowl with a splash (1-2 tbsp) of water, cover tightly with glad wrap and throw in the microwave for 1-2 mins. They come out CRISP and tender, so refreshing. Next time I’ll make this with my green bean method and just toss the dressing and almonds through. :D
★★★★★
Kate
That sounds like it’d work, Asako!
Kadee
What are your recommendations for making this ahead?
Kate
I like this salad best when it’s served warm, so there’s not really an make-ahead option there, short of preparing all the components in advance. However, some commenters love it served cool, too, so you could just make it and refrigerate.
Susan
I just made these green beans, and they are so good. Not only are the flavors spot on, but I love that cooking at the last minute as I was, I could serve it at room temperature – no need to chill the salad. (And I love the easy method for cooking the beans, too.) Thanks, Kate!
★★★★★
Kate
You’re welcome, Susan! I’m so glad this worked out so well for you.
Mary
I made this as a treat on my birthday and the beans were perfectly cooked and delicious. Green beans can be a little blah, and this vibrant dressing and the feta cheese took them to another level!
★★★★★
Kate
Thank you, Mary! I’m so glad you enjoyed this.
Susan
This salad does sound good. I’ve gotten to a point, thanks to my husband, where I generally do my veggies plain. He likes them best with butter and salt. But every now and again, I see a recipe like this one that makes me think I should try something different. I also find the cooking method intriguing. Lately I’ve just been steaming my veggies.
Kate
I hope you get a chance to try this, Susan!
Sarah
Incredible! Made this last night and absolutely loved it – it was so fresh, easy to prepare, and satisfying. I served it warm and the combo of tart lemon, crunchy almonds, and salty feta was spot on. This one is definitely going into my weekly rotation – thanks for another winner, Kate!
★★★★★
Kate
Oh, I’m so glad you loved this, Sarah! It comes together pretty fast, right? Happy it was straightforward and delicious for you.
Diana
OH MY! This was delicious!!! I made this for dinner and I had to make myself stop eating so I could save some to take to work for my lunch the next day (even good the second day!). Even tho it turned out that that day lunch was provided, I STILL chose to eat my green bean salad!! Super crispy and wonderfully good.
★★★★★
Kate
That’s when you know your lunch is good, when you choose it over free food! I’m so glad you loved this, Diana. Thanks for commenting!
Joan
I made this recipe tonight with green beans from our garden. It was phenomenal. My husband is not a vegetable lover but he really liked this recipe
Kate
Oh, garden-fresh green beans sound absolutely amazing.
Zoe
Hi! How would you store this to eat a day later?
Love this recipe!
★★★★★
Susan
Delicious warm, and cold the next day. I might have eaten half the bowl before it made it to the dinner table.
★★★★★
Kate
Hahah! You’re not the only one, for sure. Thanks, Susan!
Kirti Yadav
Hey Kate, This looks an interesting recipe, all this while I have stir fried beans and used as a side or for munching it as snacks. But Adding almonds completely gives a new twist to the humble beans. Can I also add walnuts and cashew? They are my favorite.
★★★★★
Kate
I don’t see why not, Kirti!
Lisa
I love green beans and this looks delicious. Would coriander work as well as basil? Thank you in advance.
Kate
Hi Lisa, I’m sorry I missed your question earlier. I think parsley would be a better pick, if you can find it.
Bethany Christine Fromholz-Davies
This was amazing recipe, so easy, quick and the best!
Kate
Thanks, Bethany! That’s exactly what I was aiming for.
Jewell
Hi, I’m wondering how many calories in a serving, and what would a serving be? Thanks!
Kate
Hi, Jewell! You can find the Nutrition Facts for this recipe right under the notes. Click on the heading, and the info will drop down.
Lynn Stuart
Kate, this “salad” is fantastic! Loved the method for cooking the green beans.
I must admit that I made a couple of changes, not because I thought I knew better, but because I did not have feta. I used shaved parmigiano in its place and it was pretty good. Next time I will make sure I have feta on hand; now that I’ve found this recipe, it won’t be the last time I make it. (I also added some sesame seeds for the last couple of minutes that the almonds were toasting, which was a nice addition) . I know it says to serve immediately, which did, but also hope it will be good tomorrow for lunch! Thank you Kate!
★★★★★
Kate
It should keep just fine for lunch, Lynn, so don’t worry! Your version sounds delicious.
Lynn Stuart
It was indeed still great the next day, what little there was left the evening that I made it! Thank you again for a fantastic recipe. I can’t wait until Tuesday when I can get more farm fresh beans from the farmer’s market to make it again.
Sarah
Kate, this recipe is ridiculous! I knew when I read it, I had to try it – but I was still blown away. Green beans are in season for me right now and I’ve been making this recipe at least twice a week (sometimes more…). I love the sour-salty-crunchy combination, and it’s so easy to make. I’ve been enjoying it hot (partly because I can’t wait for it to cool down), and it’s delicious. Thanks for another stellar recipe!
★★★★★
Kate
You’re welcome, Sarah! I like this when it’s still warm, too.
Hannah
So delicious! I tried this with broccoli as I didn’t have green beans and it was amazing. Thanks for the great recipe, will definitely be making this again!
★★★★★
Nicky
This was DELICIOUS! Making green beans this way forever, loved the tangy dressing.
★★★★★
Kelley
This is divine! And so quick to prepare.
★★★★★
Joy
Wow! I just made these tonight and it was the most delicious thing I’ve eaten all day. I was recently diagnosed with diabetes and struggling to get more veggies into my face and fewer carbs. This was so terrific I went back for seconds.
One note: I am not usually one to change a recipe and then comment on it, I will mention that a little laziness doesn’t harm this recipe at all. I had pre-toasted almond slivers and pre-trimmed haricorts verts that I did not further cut into small pieces. I also forgot to pick up basil. No problem! The crunch of the almond, the crispness of the beans, and the lemon “vinaigrette” make it special. Thanks so much for sharing this.
★★★★★
Jessica
I usually try to keep my veggies super simple (s&p, EVOO, roasted), but this sounded so good that I needed to try it. I loved this dish so much I had to make it again! I lightened it up a bit the second time by only using 1/4 cup almonds and 1 tbsp olive oil, and it was still just as delicious (~130 cals per serving). This recipe may become a regular in my house!
★★★★★
Cheryl
Best recipe ever! I should have doubled it as it was so good we couldn’t stop eating it.
Kate
Happy to hear it, Cheryl! I would welcome a star review since you liked it so much :)
Emily
This was a big hit at our Thanksgiving table! I used the hazelnuts and gorgonzola we had on hand, and it was delicious.
★★★★★
Kate
Fantastic! Thank you, Emily for sharing.
Natasha Mercer
Loved this! I personally like my beans crunchy so I just pan fried them in a small amount of oil and then followed the recipe. Yummo!
★★★★
Kate
Thanks for you review, Natasha!
Amir Najam Sethit
Thank you for sharing this salad recipe. I love beans and It is new recipe for me. Healthy and tasty both.
Kate
You are welcome! I am glad you liked it :)
Gwyneviere
The dressing is fantastic! I see one comment used broccoli in place of beans which would be great too. I actually used it as a side dish for our omnivores so left out the almonds and cheese and added cucumber and avo. It’s hot here in Aussie now so after steaming the beans I drained and put them in ice water, then drained again and dried with a towel. Served the salad cold which was delish. Thank you.
★★★★★
Kate
Thanks for sharing how you made this work for you. I think serving as a side is great! I appreciate the review.
Sarai
This was delicious and definitely a new way for me to make green beans! I used a feta cheese with herbs & garlic which gave it an extra flavour boost. Yum!
★★★★★
Kate
Thanks for sharing!
Ruve
Nice recipe. However there is no actual mention of the beans getting together with the sauce …. Where you say ‘pour the almonds back into the skillet’ perhaps you mean ‘pour the beans and almonds …’
Anyway that’s what I will do.
Cheers R
Kate
I’m not exactly sure what you are meaning, but you will toast the almonds, set aside to cool (step 1) and then move onto the beans (step 2). You add the almonds back to the dish in step 4. I hope this helps!
Dayle K Lynt
Another outstanding recipe from C&K! I was intrigued by the cooking method of the string beans along with America’s Test Kitchen being one of my son’s favorites. I will never make string beans any other way and this salad is so tasty I highly recommend it. Made it for Easter and it was enjoyed by all!
Thank you C&K!
★★★★★
Kate
You’re welcome!
Nicole B.
I am a big, big fan of this salad and am happy to report that it works well with other green veggies, like zucchini! I had plans to make this last week but when I pulled out my green beans, I found that they had gone by. I was devastated! Then I remembered that I had a few zucchini in the fridge. I gave the salad a go with those and it was delicious. I think I’ll give it a try with asparagus this week!
Kate
Wonderful, Nicole! Asparagus sounds delicious.
Nancy
I forgot to add the basil leaves, but it was still yummy.
Kate
I’m happy it was still good, Nancy!.
Kathy
This was amazing! So easy and delicious. I will definitely make this again! Your recipes never disappoint!
★★★★★
Kate
Thank you again, Kathy!
Libby
This is my go to when I want to take a dish to a BBQ. It’s always a hit.
★★★★★
Kate
Love to hear that! Thanks, Libby.
Holly
Just made this using a bag of frozen French style green beans. Dressing really jazzed up my frozen veggies!
Kate
That’s great, Holly!
Kathrin
this looks incredible! before I try it – do you think leftovers will keep well for lunch the next day? or should I only make enough for one meal?
Kate
This will keep well in the refrigerator covered for a few days. But, it is best served immediately.
Sophie
This was so delicious. The entire family inhaled it. First time discovering your blog and I’ll definitely be making more of your recipes. Thanks for sharing!
★★★★★
Kate
Win! Thank you, Sophie.
Annie
This is so delicious and so easy – will definitely be my default green bean recipe going forward. I used a 12 oz. bag of pre-cut beans but used the same amount of sauce for extra flavor. The water dissolved sooner than expected so I will shorten the cooking time by a few minutes next time for firmer beans. Thanks for the recipe!
★★★★★
Kate
Thanks for sharing and for your review, Annie!
Mandy Wright
So yummy! I loved the flavors and the beans were cooked to perfection!
★★★★★
Kate
Wonderful! Thank you, Mandy for your review.
Nathalie
Loved it! Full of flavors!
★★★★★
Fabia Turner
Thank so much for this beautiful recipe. Made it tonight and hubby and I really enjoyed it. And it was so quick and easy to do.
★★★★★
Kate
Great to hear, Fabia!
Remo
I love this dish. I’ve made it a couple times for potlucks and people always ask for the recipe.
★★★★★
Kate
Great to hear! Thanks for sharing, Remo.
Megs
Loved it (and so did everyone else)!
★★★★★
Kate
I’m happy to hear that, Megs!
Ellie
I added orzo to this and topped it with canned tuna for a delicious lunch!! Absolutely delicious, the toasted almonds really add a nice crunch
★★★★★
Kate
Thanks for sharing, Ellie!
Sophie
Made this as a side dish but it was so delicious, would have it all by itself next time! Beans were the perfect texture!
★★★★★
Kate
I’m glad you enjoyed it, Sophie!
Regina Mueller
I made it yesterday and it was delicious. My daughter declared it her favourite green bean salad rightaway! Thanks for sharing. In fact I (and my family) LOVE all of your salads . At least all we tried so far – as there were the favourite broccoli salad, the lemony roasted broccoli and arugula salad with lentils and of course the orzo salad with toasted almonds, raisins, feta and orange juice dressing! Also your best veggie lasagna recipe is very tasty and a real alternative to the original one. I got the link to your blog from my friend in Bali and I became a true fan.
Best regards from Germany
Kate
Thank you, Regina!
Ann Louise Iandoli
So delicious, full of flavor and healthy!
★★★★★
Kate
Thank you, Ann!
Kas
The green beans were amazing. My 9 year old gobbled them up. I added one extra tbsp of lemon juice and a tish more Dijon. No almonds cause they were from 2017. In my pantry
Kate
Hooray! That’s great that your kiddo loved it.
Cara Norris
Once again, I am prepping this recipe for a holiday dinner on request by family! I love this recipe and so does everyone to whom I serve it. It’s fresh, it’s easy and everyone gobbles these down, warm, cold or room temperature.
★★★★★
Kate
Thanks for sharing, Cara!
Marly
Made this tonight as a side for some instant pot risotto. sub out the almonds for pumpkin seeds because that’s what I had. It was so delicious and easy!! A nice way to dress up green beans! Salty and crunchy!
★★★★★
Olga Dimitrakopoulos
Just made this recipe . IT IS A KEEPER! Love it ! ( but then again you had me at feta cheese ).
★★★★★
Kate
Ha, I love it! Thanks, Olga.
Jane DeRose
Made this last night and the Hubby and I LOVED IT!! I eyeballed the ingredients and modified the recipe slightly to my liking (ie added more almonds and feta). I will definitely be making this again!
★★★★★
Kate
Glad to hear it was a hit with you both, Jane! Thanks for your review.
Kait
Yum Yum Yum! Thanks for the recipe!
I had a whole bunch of green beans from the garden and was trying to figure out a way to prepare them. I don’t regret this – it was delicious. The steam-bean-cooking-method is a winner! I think paying attention is key.
I tried adding a tablespoon of apple cider vinegar and a little pinch of fresh herbs to the dressing. The lemon zest paired nicely too! I took your advice & added olives. Used chèvre bc that’s what I had on hand.
I’ll make this again soon, maybe with dried cranberries and sunflower seeds
★★★★★
Kate
You’re welcome, Kait!
Rebecca
So yummy!!! Perfect side dish with some fish for a light and healthy (and delish) meal.
All my fave recipes come from your blog – great work and thanks!!
★★★★★
RHONDA WIESSNER
getting ready to make this now, with all of the fresh, different varieties of green beans from my garden and a coworkers garden, who keeps bringing sack fulls to work!
i think your idea of sun dried tomatoes in this sounds really good, but im sticking with just the almonds and feta for today. we are huge toasted almond and lemon lovers, so im excited – and hungry!
thanks for such a fresh, summery recipe.
Aprajita
Just made this for breakfast and it was absolutely amazing! Loved every bit of it. Thank you for this beautiful recipe :)
★★★★★
Kate
You’re welcome!
Theresa Fyffe
This recipe has changed my view of green beans forever. I served as a cold salad for lunch- delicious!
★★★★★
Kristina
These were great! Had to use up some green beans from the farmer’s market. My had seconds so I know they were good!
★★★★★
Anouk
So simple yet so tasty! Will definitely make this again
★★★★★
Kate
Great to hear, Anouk!
Eve
I made this today with sun-dried tomatoes instead of feta and sesame seeds instead of almonds, per your suggestions. It was too good! We skipped the basil because we just didn’t have any on hand but it was still so yummy my boyfriend polished off the batch before I had my fill. I’ll have to make it again, what a treat!
★★★★★
Arabella
Love the recipe, just came across it the other day! Have forwarded it to other family members!
★★★★★
Mary
I love everything about this recipe! My mom is on a low-carb diet, so I sent it to her too. Thank you! :)
★★★★★
Alene
This was delicious! I loved it. Just skipped the lemon zest because my husband isn’t a fan. Loves lemons but hates lemon zest! Figure that one out. Thank you for such a good recipe. Sort of sick of the same old green bean recipes.
★★★★★
Allison
This green bean salad is SO delicious! It’s flavorful, healthy, and simple to make. I made it for the first time last week, and my husband already requested it again this week. It’s a new staple in our household!
★★★★★
Brooke
Delicious- my green beans were kind of sad to begin with and overcooked a little, but were still very yummy…i can’t wait to try this again with fresh ones from the garden. I always do a garlicky green bean saute and was ready for something different, this was perfect, trying not to eat it all before everyone comes home for dinner, thank you!
★★★★★
Mado
This was one of the best dishes I’ve made on your blog, wow! Thank you so much! I’m so excited to be using in-season veggies in June :)
★★★★★
Lynn
This was WONDERFUL. I rarely dress up side veggies, this was absolutely worth a little effort.
Kate
I’m happy you enjoyed it, Lynn!
Anni
We want to take this to friends for dinner but the gentleman is not a fan of feta cheese. Anyone try the recipe using something other than feta? If so, was the dish as good? We love the recipe as is, really don’t like making changes. Thank you!
Kate
Hi Anni! Goat cheese can usually make a good sub for feta. Let me know what you think!
Jessica Mayer
Okay, wow!!! So green beans are usually something that looks great to me at the market, but then ends up slowly rotting in the fridge because I couldn’t figure out what to do with it. THIS RECIPE is what to do with green beans! Such a surprising technique, my husband and I ate the whole bowl full of it. I used chopped whole almonds because I didn’t have slivered on hand, and it was a-frickin-mazing.
★★★★★
Cindy
Yum!!! This is incredibly delicious! Homegrown green beans infused with lots of flavor & love! Will definitely be serving this again and again! Thank you Kate (and Cookie)!
★★★★★
Cindy
Made it with the olives and it was just delicious! I’m looking forward to making the feta version and the sundried tomato version as well!
★★★★★
Dawn Baker
Thank you for sharing this recipe! Amazing flavour. I didn’t have any fresh basil so I lightly sprinkled dry basil on top then put it in the fridge to soak up the flavour
★★★★★
Jennifer Adam
Absolutely amazing!!!!
★★★★★
Cyndi
Wow! So easy, so flavorful! Made it with farmers market fresh green beans. Sorry no pic, cause we devoured them! Even my “no green food” hubby!
★★★★★
Kate
That’s great, Cyndi! Thank you for your review.
Melanie
This (like every recipe of yours I try) was amazing. Thank you. We’ll be making it often.
Kate
That’s great to hear!
Kelly
So yummy! We struggle with getting vegetables in, and this was a great way to have the green beans shine. Loved the green bean cooking hack — perfectly cooked and crisp! We are vegetarians and added this on top of cous cous so it could be filling enough for dinner.
★★★★★
Kate
Thank you for your comment, Kelly!
Amy Hart
My six year old grandson planted green beans this year–called “snap beans” where I’m from–and I picked a pound this morning. This recipe came together so quickly,and I’ve been nibbling on it all day. It is delicious. I made it exactly as directed, but I haven’t added the basil garnish yet. If any of this salad lasts until dinnertime, I’ll add the garnish then!
★★★★★
Libby Hakim
Amazing recipe! I went looking for a green bean salad recipe and found this one. So glad I did. I made it today and I’ll be making it again and again. The flavours are just wonderful and the beans cooked beautifully. Thank you.
★★★★★
Kate
You’re welcome, Libby!
Chelsea
Literally the best green bean recipe I’ve ever made. (I’ve tried quite a few and always thought I just hated the vegetable itself.) The beans were crisp to the bite and flavors were spot on. My new go-to. Thanks so much, Kate!
★★★★★
Lisa Hodge
Absolutely delicious. Thank you for sharing.
★★★★★
marta
outstanding with toasted sunflower seeds. thank you!
Cindy
Really like the dressing for your recipe. Think I’ll prep the almonds and make the salad a day in advance, omitting the cheese as I’m lactose intolerant. Bring to room temp on Thanksgiving and garnish w/ lemon zest + almonds before serving.
PS. I liked D’s tip on blanching in microwave too! You’re the best, Kate!!
★★★★★
Kate
Thank you for sharing, Cindy!
Lisa
Made this for Christmas and have since made it twice more!
This recipe makes the humble bean a real star. Delicious!
★★★★★
Amanda
So excited to try this recipe after reading all the comments. I am using a mix broccoli, beans, peas, cauliflower. Love your recipes , have tried so many now and never been disappointed. Your book is my bible lol
★★★★★
Kate
Thank you, Amanda! I’m happy you are enjoying all my recipes.
Kristin
One of my sisters asked me recently if I liked green beans, and I told her I didn’t think I did, since I hated them growing up, and I just have never made them as an adult. But when I found out my husband loves them, I started pinning a few different green beans recipes, and this was one of them. These green beans are SO delicious! Such yummy flavor. My husband and I truly enjoyed eating these tonight! The only change I made was to cook the beans in chicken stock instead of water. This recipe is a keeper! Thank you!
★★★★★
Kate
Hooray! Thank you for letting me know, Kristin.
Allen
I made this tonight to go alongside baked chicken. It was amazing and has given me a new way to cook one of the few veggies I can eat on keto. Thank you!
★★★★★
Valerie
I made this salad in Sydney with just picked beans from my garden and accidentally put feta in warm beans. Delicious
★★★★★