This recipe is unusual because this easy salad recipe uses fresh green beans – you don’t cook or blanch the beans.
Don’t use large beans, they’ll be too tough. Opt for smaller fresh green beans chopped in small pieces, otherwise your salad will be chewey and tough to eat.
And for a really great green bean salad, let flavors marinade together overnight.
I served this as a side salad with grilled salmon. The crunchy green beans and onion, combined with the creamy feta cheese balanced well with the grilled salmon.
- 2 cups green beans , finely chopped
- ½ small red onion, diced
- ½ clove garlic, finely chopped
- ½ tablespoon olive oil
- 1 tsp sugar
- ¼ tsp salt
- ½ tsp dijon mustard
- ½ cup feta cheese
- Combine garlic, red wine vinegar, sugar, olive oil, and dijon to make dressing.
- Combine with green beans and onion and let sit for 30 minute to marinate.
Amount Per Serving
Total Fat: 5.48g
Total Carbs: 7.15g
Dietary Fiber: 2.11g
Old Weight Watchers Points 2
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