Green Beans and Tomato Salad

By Rena Awada |

Make this Green beans and tomato salad recipe any time of the year and no one will complain. Easy to make, fresh, and delicious salad that pairs well as a side dish with anything you plan on making.

top view of green bean salad in a white bowl with feta cheese and cherry tomatoes

Adding cheese and tomatoes to this Green Beans Salad makes it all the more appealing for kids to eat green beans. This easy beans and tomato salad is easy to make, so tasty, and a fun way to serve green beans as a healthy side dish. It pairs so well with almost any main dish like some grilled chicken breast or baked salmon. This Green beans salad is a perfect way to wow your guest with a nutritious and tasty vegetarian side.

Why you will love this vegetarian green beans recipe

  • Simple and easy to make: Making the green beans side dish recipe is so easy to put together and ready in less than 30 minutes.
  • Healthy and tasty: This green bean recipe is packed with flavor and texture. It will be a winner we promise.
  • Pairs well with many main dishes: There are so many options to share this green bean salad with. It just works so well as a side dish no matter what you are having for dinner.
top view of green bean salad in a white bowl with feta cheese and cherry tomatoes

Ingredients you will need

  • Fresh Green Beans: do not use frozen on canned beans. You will need the ends trimmed
  • Cherry or Grape Tomatoes: We prefer that you use grape or cherry tomatoes for the best flavor.
  • Raw Pine Nuts: don’t have pine nuts? use raw almonds or walnuts.
  • Garlic Cloves: use fresh garlic to give it a nice taste.
  • Lemon: juiced, or use lime if that’s what you have.
  • Apple Cider Vinegar: or grape seed vinegar
  • Olive Oil: avocado oil will also work
  • Dried Oregano
  • Crumbled Feta Cheese: or any other crumbled cheese
  • Salt and Pepper to taste.
top view of green bean salad in a white bowl with feta cheese and cherry tomatoes

How to make this green bean salad with tomatoes and feta cheese

  • Bring a large pot of salted water to a boil. Cook green beans until tender-crisp, about 4-6 minutes. While they cook, prepare a large bowl with an ice water bath.
  • Once the beans are cooked, immediately drain and place them into the ice bath for a few minutes to stop the cooking.
  • Drain again and place them in a large bowl together with the cherry tomatoes.
  • Preheat a skillet over medium heat and toast pine nuts stirring constantly, until slightly brown, about 2 minutes. Set aside.
  • In a small bowl, whisk together the olive oil, garlic, lemon juice, oregano, vinegar, salt, and pepper. Pour the mixture over the green beans and toss to coat.
  • Stir in the feta cheese and toasted pine nuts. Enjoy!
top view of Green beans and cherry tomato salad

What to serve with this green bean salad

top view of green bean salad in a white bowl with feta cheese and cherry tomatoes, topped with toasted pine nuts

Nuts Substitutions

If you are allergic to nuts you can skip it! If you don’t have any pine nuts handy you can use any other nuts you have. This Green Beans and Tomato Salad recipe will work well with some slivered almonds, walnuts, or even pecans. Pine nuts can be expensive so feel free to use some toasted almonds.

Frequently asked questions

What to do with lots of green beans?

Use up your green beans and add them to soup, make a salad like this green bean salad, grill or roast them like this roasted garlic green beans, make a green bean casserole, or freeze them for later use.

Can I freeze green beans?

You sure can. Rinse the green beans really well, cut the trims off, and place them in freezer-friendly bags or containers. Fresh green beans can be frozen for up to 6 months.

How to store Green bean salad?

If you have any leftovers from this green bean salad, place them in a sealed container and store them in the fridge for up to 4 days. They can be enjoyed cold when ready to serve.

close up top view of green bean salad in a white bowl with feta cheese and cherry tomatoes

other side dish recipes you may like

close up image of green bean salad in a white bowl topped with pine nuts and feta cheese

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top view of Green beans and cherry tomato salad

Green Beans and Tomato Salad

Fresh, crisp and delicious salad. Easy to make and is the perfect side dish.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Low Calorie
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 185kcal
Author: Rena

Ingredients

  • 2 lbs Fresh Green Beans ends trimmed
  • 1 Pint Cherry or Grape Tomatoes halved
  • 1/4 Cup Raw Pine Nuts
  • 3 Garlic Cloves minced
  • 1 Lemon juiced
  • 1 Tbsp Apple Cider Vinegar
  • 3 Tbsp Olive Oil
  • 1 Tsp Dried Oregano
  • 1/4 Cup Crumbled Feta Cheese
  • Salt and Pepper to taste

Instructions

  • Bring a large pot of salted water to a boil. Cook green beans until tender-crisp, about 4-6 minutes. While they cook, prepare a large bowl with an ice water bath.
  • Once the beans are cooked, immediately drain and place them into the ice bath for a few minutes to stop the cooking.
  • Drain again and place them in a large bowl together with the cherry tomatoes.
  • Preheat a skillet over medium heat and toast pine nuts stirring constantly, until slightly brown, about 2 minutes. Set aside.
  • In a small bowl, whisk together the olive oil, garlic, lemon juice, oregano, vinegar, salt, and pepper. Pour the mixture over the green beans and toss to coat.
  • Stir in the feta cheese and toasted pine nuts. Enjoy!

Notes

  • use fresh green beans instead of canned and frozen beans
  • you may swap the olive oil with avocado oil
  • switch the pine nuts with almonds, walnuts, or pecans
  • store leftovers in a container in the fridge for up to 4 days.

Nutrition

Calories: 185kcal | Carbohydrates: 17g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 88mg | Potassium: 555mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1455IU | Vitamin C: 46.4mg | Calcium: 106mg | Iron: 2.6mg
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