Greek Grean Bean Salad

When green beans ripen in the garden, there are more than I can eat, so I made this Greek green bean salad for a potluck.

This zesty greek green bean salad is easy to make, and will keep in the refrigerator for a few days for a quick meal or snack. Careful not to overcook the green beans, keep them crispy to the bite.


  • 1 pound green beans
  • ½ red bell pepper
  • 1 tomato
  • ½ small red onion
  • 1 teaspoon minced jalapeño
  • ¼ cup feta, crumbled
  •  2 tablespoons parsley, minced

The Dressing

  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice, squeezed from ½ lime
  • 1 teaspoon oregano
  • ½ teaspoon brown mustard
  • ¼ teaspoon salt
  • ¼ teaspoon peper


  1. Squeeze the lime. I like to use this simple glass juicer.
  2. In a small bowl, whisk all dressing ingredients together. Set aside.
  3. Trim green beans and cut into 1 ½ inch lengths. Place on a steamer in a pot, and steam until tender but still crisp, about 9 minutes. Remove from pam and rinse under cold water or place in an ice bath to prevent further cooking.
    green beans
  4. Finely chop red bell pepper and tomato. Mince jalapeño and parsley, keeping parsley separate.
    chopped red bell pepper   minced jalapeño
  5. In a medium bowl, mix together all the vegetables except the parsley.
  6. Add the dressing to the vegetables and gently stir.
  7. Top with crumbled feta and minced parsley. Chill in the refrigerator for an hour before serving.
    greek green bean salad


Print Friendly, PDF & Email

Leave a Comment

Your email address will not be published. Required fields are marked *