Green beans are one of my favorite vegetables. They’re so versatile and can be eaten raw or cooked in a variety of ways. One dish I’m particularly fond of is Greeky Green Bean Potato Salad! It’s a hot summer day and you want something cold, refreshing, and crunchy? This is the perfect recipe for you.
How to make this awesome salad
The salad tastes like many of my favorite flavors in one dish: green beans, dill pickles or relish (which I used), red onion, celery salt, mustard powder to taste. It has just enough mayonnaise but not too much so it doesn’t become soggy – this was very important when testing out recipes!
The texture on your tongue is first crisp from the fresh vegetables; then tangy with vinegar-based dressings; finally sweet because of the sugar that can be added if desired. These ingredients make up what makes Greeky Green Bean Potato Salad so delicious!
- 1-pound green beans ends trimmed
- A handful of cherry or grape tomatoes halved
- A quarter of a small red onion, finely chopped
- 10 Kalamata olives halved
- Feta cheese, to taste and crumbled
- 5 dried figs, thinly sliced
- A quarter cup of toasted walnuts, chopped
- Half of a bell pepper, thinly sliced
- 2 tablespoons finely chopped fresh mint
Step by step Cooking Instructions
- Add the green beans to a pot and cover with water.
- Bring to boil, then cook for about 12 minutes or until the vegetables are just tender but still have some crunchiness left in them.
- Drain well and transfer back into the pan along with all of the other ingredients except for feta cheese (and olives), mint, walnuts, bell pepper and figs.
- Stir together thoroughly before adding salt and pepper as desired; add more olive oil if needed to moisten it up again from drying out too much when boiling.
- Add crumbled feta shavings on top at this point before serving!
- Garnish with fresh chopped parsley leaves instead of mint leaves if you prefer that taste better than what is offered here in this recipe.
Tips and Tricks
- *If you have a farmer’s market handy, go for seasonal vegetables and fruit to make the dish even more delicious!
- *This recipe is great as left-overs, but if there are any concerns about spoilage then it would be best to refrigerate within two hours of cooking.
- *The texture of this meal changes with time due to its ingredients staying moist or drying out – so just keep in mind that when storing cooked dishes overnight they may need some extra help like an oil drizzle before serving them again tomorrow. This will also extend their shelf life too!
- *Using organic beans can reduce environmental impact on crops which helps farmers by reducing pesticide use. Say no to GMO’s and yes to ethical eating habits!
- *For a gluten-free option, choose your favorite bean and vegetable; it can be any combination as long as the beans are cooked before being added to the dish.
I hope you all enjoy this recipe and find it to be a new favorite. If anyone has any questions about the ingredients or how to make Greeky Green Bean Potato Salad, feel free to leave them in the comments box below! You are also looking for a different favorite dish made from green bean, Don’t forget that there are more dinner recipes on my blog for those who want some variety as well. Happy eating!