Green Bean Salad

Looking for a fresh and hearty salad that’s easy to whip up? This green bean salad with tomatoes, kidney beans, and vegan feta is packed with vibrant flavors and nutritious ingredients, making it the perfect side to any meal. And it’s also a great choice for BBQs, picnics, and potlucks.

Jump to:

• Why This Recipe Works 
• Ingredients & Substitutions
• How to Make This Recipe 
• Tips & Tricks 
• Storing 
• Variations
• Related Recipes 
• I Love to Hear From You 
• Green Bean Salad

Why This Recipe Works 

If you’re looking for a refreshing and hearty salad for hot summer days, look no further! This green bean salad with tomatoes, red onion, kidney beans, and vegan feta ticks all the boxes. The preparation couldn’t be much easier, it’s packed with nutrients, and it’s super delicious!

Green beans provide a crisp, fresh base that is both satisfying and nutritious. They’re rich in vitamins A, C, and K, as well as fiber, making them a great choice for a healthy diet.

I absolutely love the combination of green beans and juicy tomatoes that add the perfect burst of sweetness and acidity. Red onions add a sharp and tangy element that goes perfectly with the other ingredients.

To make this salad more filling and hearty, I added kidney beans. They boost the protein content of this green bean salad and make it suitable as a main dish in combination with a slice of bread. 

And let’s not forget about the vegan feta. Its adds a creamy and tangy richness that ties all the ingredients together. You can find vegan feta in well-stored grocery stores. If you’re not a fan of store-bought vegan cheese alternatives, you could also use my vegan feta cheese made of marinated tofu. 

For the dressing, I used an easy combination of olive oil, balsamic vinegar, salt, pepper, and lots of freshly chopped parsley. 

This green bean salad is not only super delicious but also incredibly easy to prepare. It’s perfect for a quick lunch, a side dish at dinner, and a true potluck favorite. It’s one of those recipes that you’ll come back to time and again.

Ingredients & Substitutions

• Green Beans – fresh or frozen.
• Tomatoes – I used large tomatoes that I cut into medium-sized cubes. But the recipe also works well with halved cherry tomatoes.
• Kidney Beans – use canned kidney beans or cook dried ones in your Instant Pot before starting with this recipe.
• Red Onion – its mild taste makes it perfect for salads.
• Vegan Feta – use your favorite brand. Or make homemade vegan feta cheese with marinated tofu cubes.
• Balsamic Vinegar
• Olive Oil – use extra-virgin olive oil for the best taste.
• Salt & Pepper

How to Make This Recipe 

1. Step: Heat a medium pot of water on high heat. Once the water is boiling, add the green beans (ends trimmed when using fresh beans) and cook for 5 minutes. Drain and rinse with cold water. Wash and dice the tomatoes.

2. Step: Cut the vegan feta into cubes.

4. Step: Finely chop the fresh parsley and the red onion. Drain and rinse the kidney beans.

5. Step: Place all ingredients in a large bowl. In a small bowl, add all the ingredients for the dressing and stir well.

6. Step: Add the dressing to the salad ingredients and toss.

Tips & Tricks 

• I like this salad best when it has been stored in the fridge for 2-4 hours. The flavors will be more intense and the red onion milder.
• It’s the perfect make-ahead recipe!

Storing 

Stored in an airtight container in the fridge, this salad will last 3-4 days.

Variations

• I used store-bought vegan feta, but you could also use marinated tofu cubes.
• For even more protein, you could add canned chickpeas.
• Or how about green or black olives?

Related Recipes 

I Love to Hear From You 

I hope you like this green bean salad as much as we do around here.

If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

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Sina