Green Bean Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh green bean salad with tomatoes, feta cheese, and olives dressed in a Greek vinaigrette. Bright and tangy, it pairs well with grilled meats or can stand alone as a light lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound green beans (trimmed and cut into 2 inch pieces)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (thinly sliced)
- 1/2 cup feta cheese (crumbled)
- 1/3 cup kalamata olives (sliced)
- 1/4 cup chopped fresh herbs (such as dill, parsley, chives and/or basil)
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- salt and pepper to taste
At a glance
PER SERVING · TIME 18M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 3m
- Sodium
- 842mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 375mg
- Calcium
- 144mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 842MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.