I didn’t intend to eat green beans for dinner last night, but it happened. I’ve learned a new trick to cooking them that yields tender-but-not-waterlogged (and definitely not mushy) green beans. I tossed my perfectly cooked green beans in a lemony sauce with savory toasted almonds, creamy and salty feta, and fresh basil. I couldn’t stop myself, not that I wanted to. Who am I? This is coming from a girl who used to refuse her grandmother’s home-grown green beans as a kid.
I got the inspiration for this recipe from Sarah’s Instagram account (I love her stories). She shared a few snaps of a green bean salad with feta, and it looked so summery and delicious. I should have just asked for her recipe, but instead I took the more difficult route and created my own version. I borrowed the cooking technique from America’s Test Kitchen. Instead of simmering the green beans in water, you cook them in a skillet, covered with a small amount of water, then uncover, raise the heat, and cook until it has evaporated. You end up with green beans with a lot more flavor than the watery, simmered variety. Try it!
Watch How to Make Green Bean Salad
More Green Bean Recipes to Enjoy
A short list of must-make green bean dishes:
Best Ever Green Beans (Green Beans Amandine) Perfect Roasted Green Beans
Make it dairy free/vegan: Omit the feta cheese, and replace it with an equivalent amount of Kalamata olives (pitted and thinly sliced) and/or sun-dried tomatoes (the oil-packed variety, rinsed and drained). Make it nut free: I haven’t tried, but I think this recipe would be good with toasted sunflower seeds instead of the almonds.
