Green Bean & Radish Salad Recipe

Green Bean & Radish Salad  Recipe
Looking for a new salad to serve at the next outdoor get-together? Green Bean & Radish Salad with Feta is unique, colorful, and delicious. It is easy to make, and can be made ahead. This salad is perfect to take on a picnic or to a pot luck gathering, and goes well with sandwiches or grilled meats, poultry, or fish.
Frozen green beans are a great timesaver, but if the garden has fresh green beans, they will taste even better in this salad. It will be a little more work to cut the ends off, and take a little more time for them to cook, but using garden produce is cheaper and the taste is divine. Home grown tomatoes are sweeter, and have a taste that can’t be duplicated in store-bought produce; use them if they’re available.

6 Servings

1 pound frozen petite green beans
boiling salted water

1/4 cup red onions, finely chopped
6 radishes, thinly sliced
2 tablespoons fresh cilantro, thinly sliced
2 teaspoons fresh oregano, finely chopped

1 cup crumbled feta cheese
1 1/2 cups grape tomatoes, halved

2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

  1. Cook the green beans in boiling salted water for 2-3 minutes, or until crisp-tender.

  2. Immediately drain them in a colander in the sink; run cold water over to chill.

  3. Transfer the beans to a large serving bowl.

  4. Stir in the onions, radishes, cilantro and oregano.

  5. Toss with the feta cheese, grape tomatoes, and dressing.

  6. Cover and chill for at least an hour or up to 8 hours before serving.

  7. Dressing: Whisk all ingredients together, or whizz in the blender

Amount Per Serving
Calories 251 Calories from Fat 201
Percent Total Calories From: Fat 80% Protein 7% Carb. 12%

Nutrient Amount per Serving
Total Fat 22 g
Saturated Fat 5 g
Cholesterol 17 mg
Sodium 604 mg
Total Carbohydrate 8 g
Dietary Fiber 1 g
Sugars 0 g
Protein 4 g

Vitamin A 13% Vitamin C 28% Calcium 0% Iron 8%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.