Green Bean Salad with Toasted Almonds & Feta
This green bean salad is the best! Perfectly cooked green beans tossed in a lemony dressing with toasted almonds, feta and basil. Learn how to make it here!
Updated by Kathryne Taylor on September 3, 2024
289Comments
Jump to recipe
I didn’t intend to eat green beans for dinner last night, but it happened. I’ve learned a new trick to cooking them that yields tender-but-not-waterlogged (and definitely not mushy) green beans. I tossed my perfectly cooked green beans in a lemony sauce with savory toasted almonds, creamy and salty feta, and fresh basil.
I couldn’t stop myself, not that I wanted to. Who am I? This is coming from a girl who used to refuse her grandmother’s home-grown green beans as a kid.
I got the inspiration for this recipe from Sarah’s Instagram account (I love her stories). She shared a few snaps of a green bean salad with feta, and it looked so summery and delicious. I should have just asked for her recipe, but instead I took the more difficult route and created my own version.
I borrowed the cooking technique from America’s Test Kitchen. Instead of simmering the green beans in water, you cook them in a skillet, covered with a small amount of water, then uncover, raise the heat, and cook until it has evaporated. You end up with green beans with a lot more flavor than the watery, simmered variety. Try it!
Watch How to Make Green Bean Salad
More Green Bean Recipes to Enjoy
A short list of must-make green bean dishes:
- Best Ever Green Beans (Green Beans Amandine)
- Perfect Roasted Green Beans
Green Bean Salad with Toasted Almonds & Feta
This green bean salad is the best! Perfectly cooked green beans are tossed in a lemony dressing with toasted almonds, feta and basil. Recipe yields 4 side servings.
Ingredients
- ⅓ cup sliced almonds
- 1 pound green beans, trimmed and cut into 2 to 3” long pieces
- ¼ cup water
- ½ teaspoon fine sea salt, divided
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice (about ½ lemon)
- 2 teaspoons Dijon mustard
- 1 small-to-medium clove garlic
- Several twists of freshly ground black pepper
- Pinch of red pepper flakes
- ¼ cup crumbled feta cheese, divided
- 3 to 4 large basil leaves, torn or chopped, for garnish
- Lemon zest from about ½ lemon, for garnish
Instructions
- Start with a large skillet over medium heat. Add the almonds and cook, stirring frequently (careful, they burn quickly). After 3 minutes, reduce the heat to medium-low, and continue stirring until they are fragrant and turning golden on the edges, about 1 to 3 more minutes. Transfer the almonds to a bowl to cool.
- Make sure the heat is set to medium-low and place the skillet back on the heat. Immediately add the green beans, water and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the beans are nearly tender, about 7 to 10 minutes. Remove the lid, raise heat to medium-high, and cook until the liquid evaporates, 2 to 5 minutes. Remove the skillet from the heat and set aside.
- Meanwhile, whisk together the olive oil, lemon juice, mustard, garlic, black pepper, red pepper flakes and remaining ¼ teaspoon salt. Set aside.
- Once the green beans are done cooking, whisk the olive oil mixture once more, then pour it into the skillet. Pour the almonds back into the skillet, and add about half of the feta, reserving the other half for garnish. Toss to combine, then taste and add more lemon juice or black pepper if necessary.
- Transfer the green beans to a serving bowl or platter. Sprinkle the remaining feta and the torn basil leaves on top. Lightly grate some lemon zest on top, and serve promptly.
Notes
Green bean cooking technique adapted from The Complete America’s Test Kitchen TV Show Cookbook.
Make it dairy free/vegan: Omit the feta cheese, and replace it with an equivalent amount of Kalamata olives (pitted and thinly sliced) and/or sun-dried tomatoes (the oil-packed variety, rinsed and drained).
Make it nut free: I haven’t tried, but I think this recipe would be good with toasted sunflower seeds instead of the almonds.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Delicious. The flavours were perfect! I’m already planning this wonderful recipe for company.
Thank you so much.
You’re welcome, Jane! I appreciate your review.
Kate, this recipe is divine! I expect I shall be making it again, and again, and again in the future! Thank you! ❤️
I have made this recipe multiple times a month for over 3 years. It is still my favorite way to eat green beans! Thanks you!!
This salad has been on repeat all summer long; its my absolute favourite way to eat all the green beans from my garden! Great flavours and texture and keeps well to serve cold for lunch the next day. Sadly, I’m about to make one final salad as gardening season comes to a close… but I’m looking forward to finding a new fall salad to replace it!
i love this recipe. ive made it sooooo many times. thanks for sharing it. its delicious. everyone ive made it for loves it, including my children. everyone always goes back for seconds. its great cold the next day too. i need to start making double batches for leftovers. i leave the cheese out for my vegan friends. its a winner. thanks again.
You’re welcome, Emma! I appreciate your review.
Hi. Can you add pencil asparagus and if so, how long did it need to cook, approx.
I’m not sure. I would say until it starts to get fork tender and bright green. Let me know what you think!
Hi. I made with and added pencil asparagus, same size as the beans, and just slightly increased the dressing. We ate it cold with bbq – delicious. The next day I had some of the leftovers… even better. Definitely worth trying the asparagus in there. Thanks so much.
I will make this tonight, it’s very hot today in Melbourne, Australia. Don’t have any almonds, so will use cashews instead, I reckon they should be pretty good. Thanks for this recipe.
Awesome!!! I will never boil green beans again. This is my go to for the rest of my life.
Great to hear, Derek!
I absolutely LOVE this recipe. I make it regularly and it is devoured by anyone it is served to
So glad I searched your site for green beans! Absolutely loved this as a main dish. Had it with a basmati/brown rice mix on the side and enjoyed it very much. Will be making this regularly – also liked the cooking method.
This is such a delicious salad!! We make regularly in the summer. We add bow tie pasta making it a ‘complete’ salad for picnics.
This is a fantastic recipe. I served it with marinated chicken thighs and rice and it was a huge hit with my unexpected guests. I did use frozen green beans and they were wonderful. I microwaved them a minute less than the package called for and added them directly to the toasting almonds, and finished as the recipe said. I am putting this in my permanent file of keepers. Thanks for sharing.
Delicious! I had just picked my first garden green beans today. So finding your fabulous recipe was a win win. I loved the special mix of lemon & almond flavours. I will definitely be making this often during the bean season. Thank you
I’m glad you loved it, Kay! Thank you for your review.
Ok, so I used this recipe as inspiration for dinner tonight becausei have a fridgefull of green beans from my local CSA veg box.. I didn’t have almonds so I substituted Bacon lardons.. . Rendered the bacon fat until the pieces were crispy. Removed the fat and bacon from pan. Strained fat. Held bacon pieces aside and added them back in just as the almondswould be added. Then followed the recipe. It was amazing! So delicious with pan seared chicken cutlets. Thank you for the inspiration!
You’re welcome, Natalie!
Have you served this recipe room temp? Im having a dinner party and am looking for prepare ahead dishes. This looks like the perfect addition to my menu. Thanks!
You’re welcome Elizabeth!
Made this recipe for the first time tonight and it was a home run! The flavors were amazing. Like a dance in your mouth. Put it over a bed of quinoa and added some roasted broccoli on the side. The crunch of the toasted almonds, the lemon, the feta and green beans were spectacular! New favorite way to make green beans. Sheer perfection! Thank you Kate!
Hooray! That’s great to hear, Chelle.
I love this recipe. I make it all the time. My tweaks are double the garlic and lemon and I usually leave out the cheese or substitute with labna. It’s always devoured and I always wish I made a double batch. It’s a winner
This recipe was a big hit on the first try. The beans cooked perfectly al dente as per your notes, and the dressing combined with toasted almonds and options to sub out the feta (as we were out) was genius, used sundried tomatoes, delicious. Also subbed lime juice, love to be flex and use what we have, and this recipe was all good with that philosophy. Will keep this one as regular, to share and enjoy with friends & fam. Big Thanks!
You’re welcome, Lucette!