Green bean salad with mint and feta

SmartPoints® value per serving
Total Time
18 min
8 min
8 min
Green beans combined with bell pepper, plum tomatoes, vidalia onion, feta and mint make for a flavorful side dish. Lemon zest and oil make a delicious dressing. Frozen green beans make this weeknight dish come together even faster. This salad is a light lunch, but to turn it into a hearty dinner, serve it alongside a broiled 3-ounce salmon fillet. Garnish with additional mint and lemon shavings.


Frozen cut green beans

½ pound(s), trimmed

Lemon zest

1 tsp, grated

Fresh lemon juice

2 Tbsp

Olive oil

1 Tbsp

Table salt

¼ tsp

Black pepper

tsp, freshly ground

Plum tomato(es)

2 medium, cut into thin wedges

Uncooked bell pepper(s)

1 item(s), small, yellow, thinly sliced

Uncooked vidalia onion(s)

¼ medium, (sweet onion),thinly sliced

Fresh mint leaves

¼ cup(s), chopped

Reduced-fat feta cheese

½ cup(s), crumbled


  1. Fill medium saucepan two-thirds full with lightly salted water and bring to boil. Add green beans and cook until crisp-tender, about 3 minutes. Drain beans and rinse under cool running water. Drain again.
  2. Meanwhile, whisk together lemon zest and juice, oil, salt, and black pepper in medium bowl. Add beans, tomatoes, bell pepper, onion, and mint and toss to coat. Sprinkle with cheese.
  3. Per serving (2 cups salad and 2 tablespoons cheese)