September 9, 2013 | Posted in:Gluten Free, Meatless, Toddler Friendly, Vegetarian

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I love this Green Bean and Feta Salad! Labor Day weekend of last year brought my husband and I to the city of Avalon on Catalina Island, a beautiful island community about 26 miles off the Southern California coast.  I came away from the weekend completely relaxed, having enjoyed hiking, kayaking, snorkeling, dolphins, seals and this green bean & feta salad!

Green Bean and Feta Salad

I had this salad during lunch at the Metropole Cafe in Avalon and immediately fell in love!  I’ve never been a big fan of green beans – I would pick them off of my plate as a kid and only have rarely eaten them as an adult.  This salad, however, was hearty and zesty.  I wanted to recreate the Metropole green bean & feta salad at home.

Enjoy my version of the Metropole Green Bean & Feta Salad

Green Bean and Feta Salad Recipe

Green Bean and Feta Salad Recipe
Prep time
Cook time
Total time
Serves: 3 Servings
  • 12 Oz Fresh Green Beans, cut to bite-appropriate pieces and trimmed as necessary.
  • 2-4 Medium Stalks of Chives (aka Green Onion), cut on the diagonal into thin slices [I used 3 stalks]
  • ½ Cup Plain Feta Cheese, crumbled
  • 3 T olive oil
  • 2 T red wine vinegar
  • 1 tsp. lemon zest (zest the lemon first and then squeeze the juice)
  • 1 T fresh-squeezed lemon juice
  • To Taste or ¾ tsp. salt (I used sea salt)
  • To Taste or ½ tsp. freshly-ground black pepper
  1. Bring a small pot of water to boil, large enough to blanch your beans.  Prepare the dressing as the water boils.
  2. Drop the beans into the boiling pot of water and allow them to cook for 3-4 minutes.  Your beans should remain crisp and green, not soggy and grey.
  3. Strain the green beans, rinse with cold water until cool and blot dry with a towel or whirl in a salad spinner.   I found that I needed to put the beans in the refrigerator for ~5 minutes to cool them completely.
  4. Combine the green beans, green onions and dressing. Mix until the beans are evenly coated.
  5. Add the feta cheese crumbles to your mixture.  Mix until the feta cheese is evenly distributed.
  6. Serve immediately or chill until you are ready to serve.
  7. NOTE:  I think that this salad is best at room temperature or slightly chilled, so consider removing the salad from the refrigerator for a few minutes before serving it.

Other Suggestions to improve this Green Bean and Feta Salad:
– Add chopped cherry or grape tomatoes.
– Substitute green onions/chives for thinly sliced rings of red onion.
– My husband decided to add raw chopped spinach to his and really enjoyed it.

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