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Green Bean, Walnut and Feta Salad Recipe

Submitted by Dottie Hydue, Morriston, FL

Dottie knows that her unique salad is going to draw admirers at potlucks and picnics, so she comes prepared. "I usually carry copies of the recipe in my purse when bringing this dish to a family, neighborhood, or church gathering as someone invariably asks for the recipe," she writes.


  • ¾ lb. green beans
  • 6 Tbsp. mild olive oil or salad oil
  • ¼ cup packed, finely chopped, fresh mint leaves
  • 2 Tbsp. white wine vinegar
  • ¼ tsp. salt
  • ¼ tsp. minced garlic
  • ¼ tsp. black pepper
  • ½ cup chopped, toasted walnuts or pecans
  • ½ cup diced red onion
  • ½ cup crumbled feta cheese


Wash beans, trim ends, and cut into 2-inch sections. Steam until just tender. Do not overcook. Combine oil, mint, vinegar, salt, garlic, and pepper in blender container and process until smooth. Arrange beans in shallow serving dish. Sprinkle with nuts, onion, and feta cheese. Toss with dressing just before serving. It is good at room temperature or lightly chilled.

Variations: Try using half green beans and half yellow wax beans for a more colorful dish or add slivered red bell peppers, halved cherry tomatoes, etc.