Green Bean Salad with Mint and Feta

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 light, bright dressing, and convenient, frozen green beans shave off prep time. This salad is perfect for a light lunch, and you can turn it into a hearty dinner paired with some grilled chicken or salmon. Garnish with extra mint and lemon zest, if you'd like.


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)