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.

Course Salad

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 5

Servings servings

Calories 219kcal

Author Sina

Equipment

1 medium-sized pot
1 chopping board
1 knife
1 large bowl

Ingredients

For the Salad:

17 oz green beans, ends trimmed (fresh or frozen)
5 large tomatoes, diced
1 red onion, finely chopped
1 15 oz can kidney beans, drained and rinsed
7 oz vegan feta, cubed

For the Dressing:

3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
salt, to taste
black pepper, to taste
1/2 cup freshly chopped parsley

Instructions

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.
Cut the vegan feta into cubes.
Finely chop the fresh parsley and the red onion. Drain and rinse the kidney beans.
Place all ingredients in a large bowl. In a small bowl, add all the ingredients for the dressing and stir well. Add the dressing to the salad ingredients and toss.

Notes

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

Nutrition