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Kalyn's Kitchen

Green Bean Salad with Greek Olives and Feta Cheese (Video)

There are so many of my favorite flavors in this tasty Green Bean Salad with Greek Olives and Feta Cheese that uses fresh green beans! And if you go easy on the sweet onions this is a great low-carb salad!

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Watch the video to see if you’d like to make
Green Bean Salad with Greek Olives and Feta Cheese!

 

Green Bean Salad with Greek Olives and Feta Cheese found on KalynsKitchen.com

This favorite Green Bean Salad with Greek Olives and Feta Cheese is a tasty idea for Meatless Monday, but it could also be a lovely side dish for something cooked on the grill. I first made this salad in 2005 and took it to a barbecue at the house of my friends Mary and Ken, and I’ve been making it ever since. And although the original photos weren’t horrible, I’m happy to have new pictures for this tasty salad!

The original version of the salad had two options for a tasty dressing, but as I made the salad through the years the version I liked most evolved into one using a much simpler dressing that featured white balsamic vinegar (or white vinegar). That’s the dressing I’m including with this post, and I think you’ll like it, but you can use the link above to see the original dressing. The only other thing I changed is to use a little more Feta cheese, because more Feta is always good, right?

I love the sweet white onions in this salad, but I wouldn’t use regular white onion for a salad where the onion is raw. Sweet onions seem to be available any time of year now, but I realize that raw onion is something that some people don’t find appealing, even if the onions are sweet. You can omit the onions, or use thinly sliced green onion if you have some onion-avoiders in the family. But if you like onion, the sweet onions (cut into slivers so they mimic the shape of the green beans) are amazing.

Green Bean Salad with Greek Olives and Feta Cheese process shots collage

How to Make Green Bean Salad with Greek Olives and Feta Cheese:

(Scroll down for complete printable recipe including nutritional information.)

  1. Trim beans, and cut  into pieces about 2 inches long.
  2. Steam beans for 5 minutes. Then immediately put beans into ice water to stop the cooking and drain well.
  3. While the beans drain crumble the Feta, slice the olives, and cut the onion into slivers about the same thickness as the beans. (Use less onion if you want fewer carbs.)
  4. Whisk together the vinegar, olive oil, lemon juice, Dijon, dried oregano, greek seasoning, and a little pepper to make the dressing.
  5. Combine beans, olives, and onions and toss with desired amount of dressing, then gently fold in the Feta.
  6. Serve right away or refrigerate.
  7. This will stay good in the fridge for a day or two, although I think it’s best the day you make it!

Green Bean Salad with Greek Olives and Feta Cheese found on KalynsKitchen.com

Make it a Meal:

For a low-carb Meatless Monday dinner, I’d serve this with something like Low-Carb and Paleo Mediterranean Zucchini Noodles.

More Salads with Green Beans:

Green Bean, Tomato, and Feta Salad Oreganato ~ Kalyn’s Kitchen
Mexican Green Bean Salad from Simply Recipes
Green Bean, Tomato, Onion, and Basil Summer Salad ~ Kalyn’s Kitchen
Fresh Green Bean Salad with Asian Dressing from A Veggie Venture

Green Bean Salad with Greek Olives and Feta Cheese

Green Bean Salad with Greek Olives and Feta Cheese

Yield 6 servings
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes

Green Bean Salad with Greek Olives and Feta Cheese combines some of my very favorite ingredients for a tasty salad with Greek flavors.

Ingredients

Ingredients:

  • 1 lb. fresh green beans
  • 1 small sweet white onion, cut in half crosswise, then into slivers the same size as the beans (see notes)
  • 1/2 cup pitted Kalamata Olives, cut in half (see notes)
  • 1 C crumbled Feta cheese

Dressing Ingredients:

  • 3 T white balsamic vinegar (see notes)
  • 2 T extra-virgin olive oil
  • 2 tsp. fresh lemon juice (see notes)
  • 2 tsp. Dijon mustard
  • 1 tsp. dried oregano
  • 1 tsp. Greek seasoning
  • fresh-ground black pepper to taste

Instructions

  1. Trim both ends of beans. (I trim them by loosely holding a handful of beans while standing them upright on the cutting board to line up ends of beans. Trim, then repeat with the other end.)
  2. Then cut beans into pieces about 2 inches long.
  3. Steam beans until barely tender-crisp, about 5 minutes, then quickly drain beans and plunge into cold water with ice cubes to stop cooking.
  4. Remove quickly from ice water and let beans drain very well in a colander.
  5. While beans are draining, cut onions into strips slightly smaller than beans and cut olives in half.
  6. Crumble Feta Cheese.
  7. Whisk together the white balsamic vinegar (affiliate link), olive oil, lemon juice, Dijon, dried oregano, Greek seasoning (affiliate link), and pepper to make the dressing.
  8. Combine beans, olives, and onions in plastic or glass bowl, pour dressing over and stir a few times so all vegetables are well covered.
  9. Gently stir in Feta and serve.
  10. You can chill several hours to allow flavors to blend and then gently stir in the Feta when you serve the salad, but we skipped the chilling step this time and it was still fantastic.
  11. This will keep for a few days in the refrigerator, but I think it’s best the day you make it.

Notes

You can use red onion if you prefer. Use less onion if you want fewer carbs. Use any type of black olives that you like if you're not a Kalamata olive fan.

If you don't have white balsamic vinegar (affiliate link), use white vinegar or white wine vinegar and a pinch of sweetener. I use my fresh-frozen lemon juice in this recipe.

This recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 167Total Fat: 13gSaturated Fat: 4.7gTrans Fat: 0gUnsaturated Fat: 7.3gCholesterol: 22mgSodium: 604mgCarbohydrates: 10gFiber: 2.8gSugar: 5.2gProtein: 5.3g

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Green Bean Salad with Greek Olives and Feta Cheese square thumbnail photo

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Green Bean Salad with Greek Olives and Feta Cheese is a good choice for a low-carb diet plan or any phase of the South Beach Diet. South Beach would recommend a moderate amount of Feta cheese; other low-carb diet plans would permit more cheese.

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 might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    24 Comments on “Green Bean Salad with Greek Olives and Feta Cheese (Video)”

  1. This looks so good! It is hard to find alternative salads to switch it up when you’re supposed to bring the salad!

  2. I'm a huge white balsamic vinegar fan (I find it at Trader Joe's). For this salad, I'd lightly sauté the onions, because I can't eat them raw, but I wouldn't change another thing. Looks wonderful!

    • Lydia, I had been buying White Balsamic Vinegar at Trader Joe's too, but this time when I looked I couldn't find any! Just ordered some from Amazon. Good tip about cooking the onions.

  3. This looks like an amazing salad, Kalyn! I love all your green bean recipes. I have to be honest and admit that I've never seen white balsamic vinegar, but now I'll be on the lookout for it!

    Off to share …
    Shirley

    • Thanks Shirley; I love this salad. And another reader wrote to say she couldn't find white balsamic vinegar so I am going to add an Amazon link for it. It is so great for dishes where you don't want the dark color.

  4. Lots of wonderful reading here, thanks! I was looking on yahoo when I identified your publish, I’m going to add your feed to Google Reader, I look forward to more from you.

  5. Ooh, lots of my favourite things in here. I love it and am definitely bookmarking it for our forthcoming summer BBQ 🙂

  6. I like this salad, particularly addition of the feta and the olives. Salty, but then the beans are crunchy.. yum. Well done. And I’m very amused that Utah gets a holiday for when the Mormons arrived! It makes total sense, what a fun way of keeping in touch with regional history.

  7. Thnks Kalyn for sharing Green Bean Salad with us.

  8. Padma, I can only answer for myself, but I haven’t had that problem. In fact when I’m sticking most carefully to the diet, I have more energy. You might need to be sure you’re having a snack every 2-3 hours, and maybe check with your doctor. Do take care of yourself!

  9. I should try this with both the dressings you suggested, Looks great!

    Kalyn, these days I am into low-glycemic diets, but feeling very weak and tired…. is there any side effects to such diets?

    LMK

  10. I have just enough of your slow-roasted tomatoes from last season to make this dressing, which, by the way, sounds just yummy. What would we do without green beans!

  11. Fantastic recipe, thanks for sharing!

  12. This salad sounds so good! I really like the roasted tomato and basil dressing.

  13. I love this! My beans are about to go gangbusters, so I’ll defintely be giving this a try . . . thanks!

  14. Great idea! I think I have everything to make this tonight!

  15. This sounds so good! I would have never thought to turn the green beans into a Greek salad!

  16. Kalyn, I think I star almost every recipe you post. This looks so good!

  17. Meena, your bean salad sounds great! I love bean salad too.

    Kitt, you’re welcome. It was hard for me to decide to switch to short feed, but I would never go back now. The scraping problem has pretty much stopped for me, and no more hassling with it.

    Kristen, we love having two holidays in July, and the Pioneer Days celebrations are a lot of fun. Some years I take my nieces and nephews to the huge parade and fireworks, but not this year.

  18. That looks fantastic!
    So much rich history where you live. Glad they take advantage of acknowledging it!

  19. Yum! Delectable.

    I don’t know where you posted it, but I wanted to thank you for mentioning that switching blog feeds to the short form will thwart scrapers.

    I got Blogger to remove my content from some sites, but it kept happening. Since I switched to the abbreviated feed, I haven’t seen any more. Thanks again!

    And for all your wonderful recipes.

  20. That looks delicious Kalyn! I love a good mixed bean salad, and usually make mine with kidney beans, black beans, chickpeas and roasted corn. Would love tio try your version soon. Cheers!