Two Bean Salad with Feta and Sunflower Seeds

6 servings
  • 1 1/2 pounds green beans, trimmed and cut into 2-inch pieces, about 4 cups
  • Salt
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic, smashed to a paste
  • 1 teaspoon grated lemon rind
  • Freshly ground black pepper
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 1 can red kidney beans, rinsed and drained
  • 2/3 cup crumbled feta cheese
  • 3 slices of thickly cut slab bacon, cut crosswise into 1/4-inch pieces and cooked until crispy
  • 1/2 cup roasted shelled sunflower seeds
  • Bring a large pot of water with salt to a boil and cook the green beans until just tender. Drain the green beans and plunge into a bowl of ice water to cool. Drain thoroughly.

  • In a large bowl whisk together the lemon juice, garlic, lemon rind, salt and pepper. Add the olive oil gradually in a stream whisking constantly until well combined. Just before serving, add the green beans and kidney beans. Season to taste with salt and pepper. Transfer to a decorative serving dish and sprinkle with the feta cheese, crispy bacon pieces and sunflower seeds.

  • Note: The acid from the lemon will quickly discolor the green beans, therefore this dish should be assembled at the last minute before service and served immediately. The salad will keep for 2 to 3 days in the refrigerator and will taste fine although the green beans will be discolored.

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