Green Bean Salad with Hearts of Palm
Green Bean Salad with Hearts of Palm also has olives, red pepper, and Feta, and this is a great summer salad for people who like green beans.
It’s Father’s Day and if you’re making one of my Low-Carb and Keto Dad-Friendly Grilling Ideas, this Green Bean Salad with Hearts of Palm would be a nice low-carb salad to serve on the side. And this salad uses hearts of palm, which is one of my favorite summer ingredients!
The other ingredients I love here are fresh oregano and fresh basil. I have both growing in front of my house so I used a generous amount in the dressing, but if you have to buy herbs please buy basil and you can use a little bit of dried oregano if needed. The flavor of both of those herbs goes perfectly with the Greek olives I used, but Greek olives are not everyone’s cup of tea, and if you prefer black olives you can use those.
No matter how much you switch it up to fit your own food preferences, I hope you’ll try this tasty salad that’s finally getting updated with better photos after nearly 10 years hanging out back in the archives! And Happy Father’s Day everyone!
What are Hearts of Palm?
This salad uses hearts of palm, which is one of my favorite summer ingredients and something I used regularly for a long time. Then Costco stopped carrying those big jars of hearts of palm; don’t you hate it when that happens? So if you have to buy those pricey little jars from the grocery store, you can get away with a lot less hearts of palm than I’m using here, but please don’t leave it out! The hearts of palm are amazing in this salad.
If you’re not familiar with them, Hearts of palm are a slightly-crunchy vegetable that’s harvested from the center of domesticated palm trees. They used to be a controversial ingredient, but now harvesting methods don’t damage the trees and wild palms are protected in many places. And Hearts of Palm are so delicious! Here’s more about Hearts of Palm and how to use them.
How to make this salad:
(Scroll down for complete recipe with nutritional information.)
- Trim the beans, then steam then for about 7 minutes, using a steamer insert (affiliate link) in a large pot or an electric vegetable steamer (affiliate link).
- As soon as beans are tender-crisp plunge them into ice water to stop the cooking; then drain very well in a colander placed in the sink.
- This is a shot of the big jars of Hearts of Palm I used to get at Costco, sigh. You can use less if you’re buying them in the grocery store!
- Drain and slice the Hearts of Palm (affiliate link), cut olives in half, and measure out the Feta.
- Combine the balsamic vinegar, lemon juice, olive oil, lemon zest, chopped fresh oregano, and chopped fresh basil to make the dressing. (I use my immersion blender with a bowl attachment to make the dressing, but a food processor will work well too. (affiliate links)
- By now the beans should be pretty well drained, so spread out on paper towels and blot dry so the salad won’t be watery.
- Toss together the beans, sliced hearts of palm, chopped Roasted Red Peppers in a jar (affiliate link), and olives with as much dressing as you prefer.
- Then gently mix in the Feta and season the salad to taste with fresh-ground black pepper.
Make it a Low-Carb Meal:
Green Bean Salad with Hearts of Palm, Olives, Red Pepper, and Feta would taste great with Very Greek Grilled Chicken for a low-carb meal.
More Green Beans Recipes:
Green Bean, Tomato, Onion, and Basil Summer Salad ~ Kalyn’s Kitchen
Roasted Green Beans with Parmesan and Basil ~ Rachel Cooks
Spicy Sichuan-Style Green Beans ~ Kalyn’s Kitchen
Grilled Green Beans with Harissa ~ Country Cleaver
Green Bean Salad with Greek Olives and Feta Cheese ~ Kalyn’s Kitchen
Thai Steak and Green Bean Stir-Fry ~ Barefeet in the Kitchen
- 1 lb. fresh green beans, preferably French green beans
- 2 cups sliced hearts of palm (more or less is fine)
- 3/4 cup Kalamata olives or black olives, drained and sliced in half
- 1 cup diced roasted red bell pepper from a jar
- 1/2 cup crumbled Feta cheese
- fresh ground black pepper to taste
- 1 T balsamic vinegar
- 2 T fresh squeezed lemon juice
- 1/3 cup olive oil
- 1 tsp. lemon zest (probably optional, but good)
- 2 T chopped fresh oregano (or use small amount dried oregano)
- 2 T chopped fresh basil (I would omit basil if I only had dried basil)
- Trim ends from green beans. (I do this by gathering a handful, then standing them up on the cutting board while holding loosely so the beans all line up, then trimming the ends. Turn over and repeat with the other end.)
- Cut beans into pieces about 2 inches long.
- Steam beans using a steamer insert (affiliate link) in a large pot with a tight-fitting lid or an electric vegetable steamer (affiliate link) until they’re barely tender-crisp. I steamed mine 7 minutes; I would check at that point to see if they’re as done as you prefer as I like to keep the beans quite crisp.
- When beans are as tender as you’d like them, remove from steamer and plunge immediately into a bowl of ice water to stop the cooking.
- Remove beans to colander and let them cool and drain about 15 minutes, then spread beans out on paper towels and blot dry.
- While beans cook, drain and slice the hearts of palm, drain and chop red peppers, drain olives and cut in half, and measure out the Feta.
- Combine balsamic vinegar, lemon juice, olive oil, lemon zest, chopped fresh oregano and chopped fresh basil and process until herbs are very finely chopped and dressing is mixed well. I did this in the small bowl chopper attachment of my immersion blender with a bowl attachment, which worked great but you can also use a food processor.(affiliate links)
- To assemble the salad, combine the drained beans with sliced hearts of palm, olive halves, and chopped red pepper.
- Add as much dressing as needed to moisten salad and combine gently. (You may not need all the dressing.)
- Add feta cheese and stir enough to barely mix in feta.
- Grind over some black pepper and serve immediately.
- This will keep for several days in the refrigerator, but bring to room temperature before serving the leftovers.
This recipe created by Kalyn.
Amount Per Serving: Calories: 232Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 11mgSodium: 437mgCarbohydrates: 13gFiber: 5gSugar: 5gProtein: 5g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Green Bean Salad with Hearts of Palm, Olives, Red Pepper, and Feta is a perfect side dish for low-carb diet plans and any phase of the South Beach Diet.
Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.