Green Bean Salad With Dill Pickles And Feta
Published June 11, 2024
- Total Time
- 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ½cup chopped dill pickles (about 2 spears or 8 chips), plus 3 tablespoons brine
- ½small red or white onion, thinly sliced
- Salt and black pepper
- 1pound green beans, trimmed
- 4ounces feta, crumbled, plus feta brine for seasoning (optional)
- 2tablespoons extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
192 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 5 grams protein; 428 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of water to a boil. Meanwhile, in a large bowl or resealable container, stir together the pickles, pickle brine, onion and a few grinds of black pepper.
- Step 2
Season the boiling water heavily with salt, then add the green beans. Cook until brighter green and just tender, 3 to 4 minutes. Drain, rinse under cold water until cool to the touch and shake very dry or pat with a kitchen towel.
- Step 3
Add the green beans to the pickles and stir to combine, then add the feta and olive oil and stir once more. Cover and refrigerate until cool, 30 minutes or up to 2 days. Season to taste with salt (or feta brine) and pepper before serving.
Private Notes
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Cooking Notes
randa shea
My cabin is more than 20 miles outside town. So I appreciate a recipe like this which can be adapted to what is in my pantry and which is cold by contrast to the day’s hot spell. Therefore I used a bag of frozen green beans and some Vlasic brand pickle spears. I added a couple of tablespoons of pickled seeds of the common mallow or cheese weed which surprisingly has some protein. I made the night before and found the cold salad perfect for lunch when the temp rocketed to near ninety.
Pate'
It's a winner. Finally, a unique, easy, and tasty recipe just in time for the onslaught of green beans this summer. This is one of those recipes that's bigger than the sum of it's parts.
LucyGooserton
Ohmigosh! Made this yesterday subbing seared bits of halloumi for the feta and chopping those Boars Head pickle chips with horseradish. Addictively delectable! Off to pick more green beans.....
Audrey
I thought this was tasteless. The pickles didn’t show up or add crunch nor flavor. Very disappointed
Pamela Lam
this is a keeper...easy and packed of flavors. Great for summer time. I had it with salmons. Delicious.
Rebecca
I loved this, but I found that it did better after two days of sitting in the fridge. We ate about half the first day and it was good, but not that intensely flavored; two days later it was bright and vibrant. I did add some fresh dill as well, I like the layered flavors. My bush beans are overproductive this year, so I'm so thrilled to have this recipe.
Pate'
It's a winner. Finally, a unique, easy, and tasty recipe just in time for the onslaught of green beans this summer. This is one of those recipes that's bigger than the sum of it's parts.
EllenB
Ok but I wouldn’t make it again. Made exactly as written but flavors didn’t meld, salad seemed bland even with the feta and pickles. Maybe I didn’t salt the bean cooking water enough?
randa shea
My cabin is more than 20 miles outside town. So I appreciate a recipe like this which can be adapted to what is in my pantry and which is cold by contrast to the day’s hot spell. Therefore I used a bag of frozen green beans and some Vlasic brand pickle spears. I added a couple of tablespoons of pickled seeds of the common mallow or cheese weed which surprisingly has some protein. I made the night before and found the cold salad perfect for lunch when the temp rocketed to near ninety.
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