Green Bean Salad

A delicious make-ahead salad that’ll make you excited about eating summer veggies

Green Bean Salad

Happy Summer!

Ok so I know it’s not officially summer, but summer starts Memorial Day in my opinion and that makes me oh so very happy.

Among many things {think outdoor activities involving water}, all the fresh fruits and veggies are my favorite things about summer.

I have a tendency to follow trends in my veggie-loving ways. In the winter, I make soups on soups on soups. You’ll never hear “no soup for you” in my kitchen.

Green Bean Salad

Then the temperatures start to rise, and I go salad crazy. However, I prefer to make salads that aren’t just for rabbits and people on strict diets.

I like to make salads that don’t taste like deprivation… salads that are so delicious you actually want seconds and thirds.

Green Bean Salad

This Green Bean Salad fits that description, with its feta, tomatoes, basil, and lemony-vinaigrette.

My very favorite part of this salad is that it’s a great make-ahead side dish. It just gets better and better the longer it sits. It’s also delicious cold or at room temperature.

I loved this served with grilled chicken, and I may or may not have spooned some over my scrambled eggs this morning for breakfast {hint: I did and it was amazing}.

Green Bean Salad

So skip those boring salads that make you feel like your on a diet {rude}, and enjoy eating your veggies!

Green Bean Salad

Prep Time: 15 minutes

Cook Time: 3 minutes

Yield: 6 cups

Serving Size: 1 cup

Green Bean Salad

A delicious make-ahead salad that'll make you excited about eating summer veggies


  • 1 pound green beans, trimmed & cut in half {about 4 cups}
  • 4 TBSP fresh lemon juice
  • 2 TBSP red wine vinegar
  • 1 TBSP olive oil
  • 1/4 tsp salt
  • 2 TBSP chopped fresh basil
  • 1 pint cherry tomatoes, halved {about 3 cups}
  • 4 ounces feta cheese, crumbled {about 1 cup}


  1. Bring a pot of water to a boil. Add green beans and blanch for 3 minutes. Promptly remove green beans and transfer to a bowl of ice water to cool.
  2. Meanwhile, stir together lemon juice, red wine vinegar, olive oil, and salt.
  3. Drain green beans and add to a plastic or glass bowl. Stir in lemon juice mixture, basil, tomatoes, and crumbled cheese. Toss to coat completely. Cover and refrigerate for at least one hour. Enjoy!


Keeps in the refrigerator for up to 4 days.


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Meme Inge is a registered dietitian/nutritionist living in New Orleans, LA - notably referred as The Big Easy. Growing up surrounded by a family of cooks, Meme has always been a lover of food - both healthy and not so healthy. She started the blog Living Well Kitchen as an outlet for sharing her kitchen creations and nutrition knowledge with others. Living Well Kitchen is busting with recipes, practical nutrition advice, local restaurant reviews, fitness fun, and any other ramblings she may have. Join her as she waxes poetic about fruits & veggies and tries to make southern staples just a little bit healthier.

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