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Green Bean Salad

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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 6 servings
  • Nutrition Info
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1 1/4 pounds thin green beans, trimmed

1 shallot, minced

3 tablespoons balsamic vinegar

1/4 cup olive oil

Kosher salt and freshly ground black pepper

3 ounces mixed baby greens

1 pint cherry tomatoes, sliced in 1/2

1/4 cup fresh basil chiffonade

1/4 cup shelled, salted and roasted pistachios

6 ounces crumbled feta cheese


  1. Blanch green beans in a large pot of salted water until bright green and crisp tender, about 2 minutes. Shock beans in a large bowl of ice water. Drain and dry well.
  2. In a small bowl, whisk together the shallot, vinegar, and olive oil. Season the vinaigrette with salt and pepper.
  3. Spread baby greens out onto a large platter, top with the cherry tomatoes, green beans, and basil.
  4. Drizzle vinaigrette over the vegetables and sprinkle with pistachios and crumbled feta.