Minted green bean salad

Total Time
22 min
12 min
5 min
Fresh and fast, this side salad pairs crisp-tender green beans with a mix of vegetables, cooling fresh mint, a homemade lemony vinaigrette, and creamy, tangy crumbled feta cheese. And, it’s ready in less than 25 minutes. While the green beans cook on the stovetop, you can prep the rest of your ingredients. You will need one lemon to yield enough zest and juice for the dressing. The salad can be prepared up to 1 hour ahead. For a more subtle onion flavor, soak the onion in red wine vinegar for about 30 minutes, then drain well, and add it to the salad.


Lemon zest

2 tsp, grated

Fresh lemon juice

1 Tbsp

Extra virgin olive oil

1 Tbsp

Table salt

½ tsp

Black pepper


Uncooked string beans

1 pound(s), trimmed

Plum tomato(es)

½ pound(s), chopped

English cucumber(s)

½ medium, halved lengthwise and thinly sliced

Uncooked red onion(s)

1 small, thinly sliced

Reduced-fat feta cheese

½ cup(s), crumbled

Fresh mint leaves

2 Tbsp, chopped


  1. To make dressing, whisk together lemon zest and juice, oil, salt, and pepper in small bowl. Set aside.
  2. Meanwhile, bring large pot of lightly salted water to boil. Add green beans; return to boil and cook until crisp-tender, about 5 minutes. Drain beans in colander; rinse under cold water to stop cooking. Drain again. Transfer beans to serving bowl. Add tomatoes, cucumber, onion, feta, mint, and dressing; toss until mixed well and coated evenly with dressing.
  3. Per serving: 1 cup