Monday, July 20, 2015

Green Bean Salad with Tomatoes Feta and Walnuts

I prepared a couple of packages of green beans from the garden to make this salad with thawed (blanched and frozen) green beans. I do not for a moment expect this salad to be 100% as delicious as it is when made with fresh blanched beans. However eating garden produce through the months from one garden season to another is very nice and a few adjustments might not be half bad.....

Let's take a peak, and a taste shall we?

This salad is bright and full of fresh flavor. Yes the texture is a bit softer with the frozen beans, but I will be making this again. It is a delicious salad, and being able to eat our own home grown beans is a great bonus!

Update: the leftovers are actually better, the beans soak up so much flavor from the dressing. Worth making a day ahead for ease and flavor. What I have learned from this experiment is the following, be willing to take a small risk and you may be rewarded well! I hope you give this a try with your own freezer stored green beans.

Here is the recipe from the original posting, for those that wish to make this salad, simply skip the blanching step for frozen beans.

Fresh Green Bean Salad with Tomatoes, Feta and Toasted Walnuts
inspired from: Mel's Kitchen Cafe

The original recipe when made in 2013.

1 pound fresh green beans - you could use more there is plenty of dressing, but it was a "picking" that day
1 c halved grape or cherry tomatoes
2 T minced onion - we used our quick pickled red onions

1/4 c oil - I used avocado oil
3 T red wine vinegar
1/8 t garlic salt
1/8 t salt - plus additional salt for blanching
fresh ground pepper to taste
1/4 t sugar
1/4 t prepared mustard - I used plain old deli style yellow mustard
1/4 -1/2 c Feta cheese crumbles - we used 1/2 c
1/4 - 1/2 c broken toasted walnut pieces - we used 1/2 c

Blanching process:
Bring a large pan of water to a rolling boil.
Add 1 T salt.
Set timer for 5 minutes.

Add green beans, recover with a lid.
Stand and watch pot, as soon as a rolling boil is reached, remove lid.

Let boil, stirring to keep beans moving.
When timer sounds, drain.

Cover beans with ice and cold water to chill quickly. When chilled, drain well

Assemble the salad:
Combine dressing ingredients in a large bowl, add tomatoes, stir to coat the tomatoes with dressing.

Add green beans, combine well.

Add Feta, stir on more time. Arrange on serving platter, scatter walnut pieces over the top.

Serves 4 - 6

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Thank you for visiting such a busy backyard, as always we appreciate your time when you visit and your wonderful comments! 

this post shared with:
homemade mondays @ homegrown and healthy
hearth and soul @
tuesday garden party @ an oregon cottage
full plate thursday @ miz helens


  1. this sounds really good I know what you mean about taking chances and I find it funny how some dishes taste better the second day after it sits
    come see what we shared at

    1. Hi Angie! Thanks for stopping by. Yes the flavor tends to invade and multiply.

  2. I remember this delicious looking dish from before. It still looks scrumptious and I love that photo with the baked sweet potato. Good stuff. --Rocquie

    1. Thank you. I was really pleased with how this turned out with the thawed green beans. But I really liked it and will make again, especially for my work lunches.

  3. Hi Melynda,
    I would just love this garden fresh green bean dish, it looks awesome! Hope you are having a wonderful day and thanks so much for sharing your awesome post with Full Plate Thursday!
    Miz Helen


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