Why You’ll Love This Recipe
- Fresh, bright, and full of flavor
- Packed with protein and fiber from white beans
- Quick and easy to prepare
- Perfect for meal prep and make-ahead meals
- Great as a side dish or light lunch
- Naturally vegetarian
- Delicious served chilled or at room temperature
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound fresh green beans, trimmed
- 1 can (15 ounces) white beans, drained and rinsed
- ¾ cup crumbled feta cheese
- ¼ cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional)
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Directions
- Bring a large pot of salted water to a boil.
- Add the green beans and cook for 3 to 4 minutes until crisp-tender.
- Immediately transfer the green beans to a bowl of ice water to stop the cooking process.
- Drain and pat the green beans dry.
- In a large mixing bowl, combine the green beans, white beans, red onion, parsley, and dill if using.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat.
- Fold in the crumbled feta cheese.
- Taste and adjust seasoning if needed.
- Serve immediately or refrigerate until ready to serve.
Servings and timing
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Variations
- Mediterranean Version: Add cherry tomatoes, cucumbers, and Kalamata olives.
- Protein-Packed Salad: Include grilled chicken or tuna.
- Herb Lover’s Salad: Add extra fresh mint, basil, or chives.
- Nutty Crunch Version: Sprinkle with toasted almonds or pine nuts.
- Vegan Option: Omit the feta cheese or use a plant-based alternative.
- Spicy Variation: Add crushed red pepper flakes for a touch of heat.
- Grain Bowl Style: Mix in cooked quinoa, farro, or couscous.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 3 days.
The flavors often improve after a few hours of chilling, making it an excellent make-ahead dish.
Stir gently before serving to redistribute the dressing.
This salad is best served chilled or at room temperature and does not require reheating.
FAQs
What type of white beans should I use?
Cannellini beans, Great Northern beans, or navy beans all work well in this recipe.
Can I use frozen green beans?
Yes, but fresh green beans provide the best texture and flavor.
How do I keep the green beans bright green?
Transfer them to an ice bath immediately after cooking to stop the cooking process.
Can I make this salad ahead of time?
Yes, it’s an excellent make-ahead salad and can be prepared several hours in advance.
Is this salad gluten-free?
Yes, the ingredients in this recipe are naturally gluten-free.
Can I substitute another cheese for feta?
Yes, goat cheese or crumbled queso fresco can be used as alternatives.
What can I serve with this salad?
It pairs well with grilled chicken, fish, steak, sandwiches, and Mediterranean-inspired dishes.
Can I add more vegetables?
Absolutely. Cucumbers, tomatoes, bell peppers, and radishes are great additions.
Does the salad need to be served cold?
It can be served chilled or at room temperature, depending on your preference.
How long does it keep in the refrigerator?
The salad stays fresh for up to 3 days when stored properly in an airtight container.
Conclusion
Lemon Feta White Bean and Green Bean Salad is a refreshing, wholesome dish that combines crisp vegetables, creamy beans, tangy feta, and bright citrus flavors in every bite. Easy to prepare and versatile enough for a variety of occasions, this salad is perfect for meal prep, picnics, and everyday meals. With its vibrant ingredients and satisfying texture, it’s a recipe you’ll want to make again and again.
PrintLemon Feta White Bean and Green Bean Salad
Lemon Feta White Bean and Green Bean Salad is a fresh and vibrant dish featuring crisp green beans, creamy white beans, tangy feta cheese, and a bright lemon dressing. Perfect as a light lunch, side dish, or make-ahead meal, this salad is packed with flavor and wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boil
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 pound fresh green beans, trimmed
- 1 can (15 ounces) white beans, drained and rinsed
- ¾ cup crumbled feta cheese
- ¼ cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Add the green beans and cook for 3 to 4 minutes until crisp-tender.
- Immediately transfer the green beans to a bowl of ice water to stop the cooking process.
- Drain and pat the green beans dry.
- In a large mixing bowl, combine the green beans, white beans, red onion, parsley, and dill if using.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat.
- Fold in the crumbled feta cheese.
- Taste and adjust seasoning if needed.
- Serve immediately or refrigerate until ready to serve.
Notes
- Add cherry tomatoes, cucumbers, and olives for a Mediterranean variation.
- Include grilled chicken or tuna for extra protein.
- Sprinkle with toasted almonds or pine nuts for added crunch.
- Use a plant-based feta alternative for a vegan version.
- Store in an airtight container in the refrigerator for up to 3 days.
- Serve chilled or at room temperature for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 20 mg
