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Green Bean-Feta-Pecan Salad

May 24, 2015

Here’s my new favorite way to eat green beans! Serve this cold salad along side grilled salmon or grilled shrimp for a fantastic meal! Also delicious scooped on top a bed of lettuce.

1 lb.  fresh green beans, trimmed and cut into 1-inch pieces
1/2 cup extra virgin olive oil
1 teaspoon dried dill weed
1/4 cup white wine vinegar
1/2 teaspoon fresh garlic, minced
Juice from 1/2 fresh lemon
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup pecans, toasted and coarsely chopped
1/2 cup diced red onion
1 cup feta cheese, crumbled


  • Cook green beans in large saucepan of boiling water, about 4 minutes.
  • Drain, then immerse in cold water.
  • Drain again, then pat dry.
  • Combine olive oil, dill, vinegar, garlic, lemon juice salt and pepper in a small bowl. Whisk to blend.
  • Place beans in a serving dish. Toss with dressing.
  • Add pecans, red onion, and feta. Toss to combine.
  • Refrigerate leftovers in a tightly sealed container.
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One Response to “ Green Bean-Feta-Pecan Salad ”

  1. Melissa on October 1, 2010 at 8:50 pm

    we ate this last night with the pesto shrimp. LOVED it!

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