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Green Bean, Walnut, and Feta Salad Recipe

Green Bean, Walnut, and Feta Salad Recipe

This satisfying salad teams up tender seasonal green beans with toasted walnuts, creamy feta cheese, and a refreshing minty dressing to make a simple dish that is simply pleasing.

Sometimes the simplest things are the most delicious, proving that you donít have to spend a lot of money or follow complicated recipes to make wholesome, easy food that nourishes body and soul.

A summer delight!


1 1/2 pounds green beans, cut in half
1 cup chopped walnuts, toasted
1 cup diced red onion
1 cup crumbled feta cheese



1/2 cup extra-virgin olive oil
1/2 cup packed fresh mint leaves, chopped fine
1/4 cup white wine vinegar or tarragon vinegar
1 small garlic clove, minced
1/2 teaspoon salt
Freshly ground black pepper

1. Bring 2 quarts salted water to a boil in a saucepan over medium heat. Add the green beans and cook them until they are crisp-tender, about 4 minutes. Drain the beans and plunge them immediately into ice water to stop their cooking. Drain them again and pat them dry.

2. Transfer the beans to a shallow serving bowl. Sprinkle with the walnuts, onion, and feta. Make the dressing: Combine the oil, mint, vinegar, garlic, salt, and pepper in a lidded jar and shake to blend. Pour the dressing over the bean mixture, toss thoroughly, and serve.

Serves 6-8.

Read more: Food, All recipes, Soups & Salads

Adapted from Prairie Home Cooking by Judith M. Fertig (Harvard Common Press, 1999). Copyright (c) 1999 by Judith M. Fertig. Reprinted by permission of Harvard Common Press.
Adapted from Prairie Home Cooking by Judith M. Fertig (Harvard Common Press, 1999).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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Prairie Home Cooking

400 recipes that celebrate the bountiful harvests, creative cooks, and comforting foods of the American now


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7:25AM PDT on Aug 27, 2012


11:31AM PST on Dec 1, 2010

Thank you for the recipe.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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