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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.
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.
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.
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!
What to serve with this green bean salad
- Grilled chicken Kafta
- Grilled BBQ Chicken Breast
- Grilled Lemon Chicken Skewers
- Cilantro Lime Grilled Chicken
- Lemon Dill Grilled Salmon Skewers
- Honey Lime Glazed Salmon
- Honey Garlic Shrimp
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
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.
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.
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.
other side dish recipes you may like
- Butternut Squash Casserole
- Easy Maple Roasted Carrots
- Healthy Eggplant And Zucchini Gratin
- Garlic Butter Hasselback Potatoes
- Easy Chickpea Feta Salad
- Cucumber Onion Salad
- Air Fryer Broccoli
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Green Beans and Tomato Salad
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
Nutrition information is automatically calculated, so should only be used as an approximation.
This is one of the best salads ever made, thank you so much
Thank you Tammy.