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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.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 185kcal
Author Rena


  • 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


  • 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!


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