Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Our picnics and potlucks usually include some sort of green bean recipe. Green bean salads such as this one hold up well at such gatherings—they’re tremendously popular and easy to eat. Our variation is very tender, because we take an extra step and quickly blanch the green beans. Green beans can often be dry and tough when roasted, so the quick blanching helps produce a very tender batch of beans. Just make sure to drain the beans very well of any excess water. This recipe is great served hot or cold.

Ingredients

  • Kosher or sea salt
  • 1 pound (455g) green beans, ends trimmed, cut into 2-inch (5-cm) pieces
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • ½ cup (60g) chopped walnuts, toasted
  • 2 teaspoons chopped fresh thyme
  • 1 cup (150g) crumbled feta cheese
  • Zest of ½ lemon (reserve lemon half for squeezing)

Method

Directions

  1. Preheat the oven to 400°F (205°C).
  2. Fill a large pot halfway with water, add a pinch of salt, and bring to a boil. Meanwhile, fill a large bowl with ice water.
  3. Add the green beans to the pot and stir until the beans turn a bright green color, about 30 seconds; do not overcook the beans.
  4. Immediately drain the beans, then place them in the ice water. Allow the beans to cool completely, then drain well. If needed, blot the beans with a paper towel to remove any excess water.
  5. In a large bowl, combine the oil, vinegar, walnuts, salt to taste, and thyme. Add the beans to the bowl and toss to coat. Spread the mixture on a sheet pan.
  6. Roast for 10 minutes. Gently stir the mixture and roast for 10 minutes more, or until the beans are tender.
  7. Transfer the beans to a serving bowl. Top with the feta cheese, lemon zest, and a squeeze of lemon juice. Serve warm or as a cold salad.

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