We are always looking for more vegetable side dishes that are packed with flavor, and this Warm Green Bean Salad with potatoes, olives, and feta cheese checks all the boxes!
Other than the homemade salad dressing, this warm green bean salad recipe has just 5 main ingredients:
- Fresh green beans (traditional or haricots verts, whichever you can find)
- Yukon gold potatoes: These are hands down our favorite potato for this salad, as they get crisp exteriors with almost a creamy-like center when roasted.
- Thinly sliced raw red onion (or pickled red onions), for a little bite.
- Kalamata olives: Salty, briny perfection!
- Feta cheese: The perfect tangy compliment to the black olives.
You’ll need Kosher salt, olive oil, and some baking soda (to help crisp up the potatoes as they roast), but you likely already have those ingredients on hand.
The dressing comes together quickly in a mason jar. You’ll need extra virgin olive oil, fresh lemon juice, fresh oregano, chives, garlic, honey, Kosher salt, and black pepper. It’s really simple, but really flavorful.
The Best Way To Cook Green Beans For Salad
We prefer to blanch the string beans in boiling water for 3 minutes, then transfer to an ice bath. This helps to keep the green beans crisp and also to retain their vibrant green color.
You can steam or roast them if you like! Just don’t overcook them. Their crisp texture is part of why we love this warm green bean salad so much!
Get the timing just right!
Instead of boiling water twice, blanch the string beans first, remove with tongs, then return the water to a boil for the potatoes. You can use the boiling water a second time, but you’ll want to cook the string beans first.
How To Serve
You could serve this green bean salad recipe as a meatless main or a hearty side dish along almost any protein. We think it’s especially delicious when served with similar flavor profiles (think anything with olives or feta). A few of our favorites right now are Lemon Oregano Chicken Meatballs and our Spinach Stuffed Chicken Breasts.
For more green bean recipes, try our 10 minute blistered haricots verts, this easy Thai curry with scallops and string beans, sautéed French beans with walnut vinaigrette, or this hearty salad with roast chicken. All so good!
Yes! Cook them per the instructions in boiling water, but you may need to add 1-2 minutes for them to be crisp-tender.
Of course! Use any variety you like, just make sure that they are cut into uniform, bite-size pieces. We like Yukon Gold potatoes for their creamy texture, but use what you’ve got!
Oil based salad dressings will last for weeks, but the flavor of the garlic will intensify as it sits. We recommend enjoying the dressing within 1 week. Store in an airtight container in a fridge until needed.
No, not for this recipe. Canned beans have a very different texture, and it just doesn’t work here.
If you make our Green Bean Salad recipe, please let us know by leaving a review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!
More vegetable dishes to try!Eggplant Caponata Spanakopita Spirals Grilled Corn Salad With Zucchini Creamy Cauliflower and White Bean Soup Eggplant Rollatini Roasted Acorn Squash
Green Bean Salad Recipe
- 1½ lbs Yukon gold potatoes halved or quartered into ¾-1" pieces
- ½ tsp baking soda
- 2 Tbsp extra virgin olive oil
- 1 lb green beans trimmed, any variety
- ½ small red onion thinly sliced into half moons, about ¼ cup
- ⅓ cup Kalamata olives pitted and halved
- ⅓ cup Feta cheese crumbled
- Kosher salt
- Freshly ground black pepper
For the salad dressing
- ½ cup extra virgin olive oil
- 1 medium lemon juiced, about 2 Tbsp
- 1 Tbsp fresh oregano finely chopped
- 1 Tbsp chives thinly sliced, plus more for serving
- 1 small clove garlic finely chopped
- 1 tsp honey
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Blanch the green beans. Preheat an oven to 450F. Bring a large pot of water (at least 2-3 quarts) to a rapid boil. Submerge the string beans into the boiling water. Cook for exactly 3 minutes, then transfer to a prepared ice bath. Cool for 5 minutes before draining. (Can be prepared 1 day in advance, then refrigerated.)
- Parboil the potatoes. Return the large pot of water to a rapid boil. Add 1 Tbsp Kosher salt and ½ tsp baking soda. Carefully add the potatoes, then cook for 10-12 minutes. Drain, then return the potatoes to the warm pot, seal with a lid, then hold in place with pot holders and shake vigorously for 15-20 seconds.
- Roast the potatoes. Drizzle 2 Tbsp olive oil on a rimmed baking sheet, then pour the potatoes on top. Use your hands or a spatula to spread into a single even layer. Cook for 40 minutes, flipping the potatoes once halfway through cook time.
- Make the dressing. While the potatoes cook, make the dressing. Combine ½ cup extra virgin olive oil, 2 Tbsp fresh lemon juice, 1 Tbsp chopped oregano, 1 Tbsp thinly sliced chives, 1 clove chopped garlic, 1 tsp honey, 1 tsp Kosher salt, and ¼ tsp black pepper in a mason jar. Seal tightly, then shake until well mixed. Alternatively, you can whisk dressing ingredients together in a small bowl.
- Assemble the green bean salad. When ready, place blanched green beans on a large platter. Top with crispy potatoes, ¼ cup thinly sliced red onion, ⅓ cup halved Kalamata olives, and ⅓ cup feta cheese. Drizzle the dressing on top, then serve immediately with additional chives, if desired. Can be enjoyed warm or room temperature.
- Make ahead: string beans can be blanched up to 3 days in advance. Potatoes are best (and crispiest) fresh out of the oven, but can be prepped a day in advance, then reheated in an oven until warm and crisp.
- Dressing can be made up to 3 days in advance.
- If preferred, you can roast the potatoes without parboiling. Check for doneness and cook until tender in the center with crisp exteriors.