Green Bean Salad with Feta and Walnuts
This hearty green bean salad brings together fresh summer vegetables with tangy feta and toasted walnuts for a side that comes to the table warm. Green beans, chicory, rocket and tomatoes are all at their best from July to September, giving you just the right balance of bite and freshness. A warm balsamic-and-garlic dressing studded with walnuts makes it especially fragrant and satisfying. It's perfect alongside anything from the grill, and works just as well layered up in a bowl.
Ingredients
- 670 g green beans
- 10 tomatoes
- 2-3 heads chicory, known as Belgian endive in the US
- 250 g feta, traditional Greek-style sheep's cheese
- 200 g rocket, arugula in the US
- 8 walnuts
- 4 tbsp balsamic vinegar
- 3 garlic cloves
- vegetable stock, for steaming; set aside about 5 tbsp for the dressing
- olive oil, for toasting, as needed
- herb salt and pepper, to taste
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 310 kcal | 1,240 kcal |
| Carbohydrates | 18 g | 72 g |
| Protein | 14 g | 56 g |
| Fat | 18 g | 72 g |
| Fibre | 7 g | 28 g |
| of which sugar | 9 g | 36 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Wash and trim the green beans (cut off both ends) and cut them in half. Steam in a pan with the vegetable stock and a splash of water for about 4-5 minutes. Keep the stock for later.
- Wash and trim the rocket and chicory. Remove the core from the chicory and chop it finely. Toss the rocket and chicory together in a large salad bowl.
- Wash the tomatoes, slice them thinly and scatter over the rocket and chicory base.
- Lift the steamed beans out of the pan and pile them onto the tomatoes. Crumble or chop the feta and scatter it evenly over the salad.
- Heat a little olive oil in a frying pan. Add the chopped garlic and crumbled walnuts and toast, stirring constantly.
- Take the pan off the heat, deglaze with 4 tbsp balsamic vinegar and season with herb salt and pepper. Stir in about 5 tbsp of the reserved vegetable stock and mix well.
- Spoon the warm walnut dressing evenly over the salad and serve the bean salad while still slightly warm.
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Nutrition facts per serving (estimate)
| Calories | 310 kcal |
|---|---|
| Carbohydrates | 18 g |
| Protein | 14 g |
| Fat | 18 g |
| Fibre | 7 g |
| of which sugar | 9 g |
Frequently asked questions
Can I serve this bean salad cold?
Yes, it's still lovely cold. That said, we recommend serving it slightly warm so the dressing can release its full flavour.
When are green beans in season?
Green beans are at their peak from July to September, when they're freshest and easiest to find at markets and greengrocers.
Can I make this as a layered salad?
Absolutely. It works really well layered up, with the ingredients arranged one on top of the other in a bowl or glass dish.
Is this recipe gluten-free?
Yes, all the listed ingredients are naturally gluten-free. Just check that the vegetable stock you buy is a gluten-free variety.
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