Recipe Makeover – Green Beans with Feta

Side Dish, Side Salads, Vegetables | 8 comments

This recipe for Green Beans with Goat Cheese, Tomatoes, and Almonds was one I had marked in an issue of Southern Living Magazine and recently transferred to my recipe binder. Going through all those magazines was like discovering old friends. Hundreds of recipes I had marked to make and had since forgotten about are no longer lost. I can’t wait to get started on them. I happened to make this recipe first because we needed a vegetable side dish and I had most of the ingredients already.


What I didn’t have was goat cheese, but I surely had plenty of feta cheese so I decided I would do a substitute. We also have two yellow pear tomato plants so I used those for half of the tomatoes because I thought the dish would look nice with some extra color. Am I right?


This green bean recipe is a great way to dress up an ordinary vegetable side dish and a great different kind of salad to enjoy this summer. Perfect for a summer potluck. What’s your favorite way to dress up vegetable side dishes for summer?

Green Beans with Feta, Tomatoes, and Almonds
adapted from Southern Living

1/2 cup sliced almonds
2 pounds haricots verts (tiny green beans), trimmed
3 tablespoons sherry vinegar*
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
1/2 pint cherry tomatoes, halved
1/2 pint yellow pear tomatoes, halved
2 shallots, thinly sliced
2 garlic cloves, minced
4 ounces crumbled feta cheese

Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant, stirring halfway through.

Cook green beans in boiling salted water to cover 6 to 8 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.

Whisk together vinegar and next 3 ingredients in a large bowl; add olive oil in a slow, steady stream, whisking constantly until blended and smooth. Add cherry and yellow pear tomatoes, shallots, garlic, and green beans; toss to coat.

Top green bean mixture with crumbled feta cheese and toasted almonds.

*White wine vinegar may be substituted.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Jessica @ How Sweet - July 21, 2010 @ 1:54 pm

    I would totally eat my veggies this way.


  • 2
    Margie McKinney - July 21, 2010 @ 8:40 pm

    I'm crazy about green beans and am always looking for something new to do with them. Will definitely try your recipe – so glad you posted it!


  • 3
    Kim at Rustic Garden Bistro - July 22, 2010 @ 12:52 am

    What a beautiful side dish! I also like to color it makes – food is so much better when it's pretty. :-) Not to mention, more fun to photograph.If I had a binder of recipe clips from magazines, I think I'd have about 5 volumes. For now, they're safely tucked under the bed… and they probably go back about ten years. Yikes![K]


  • 4
    We Are Not Martha - July 22, 2010 @ 2:55 am

    What an awesome feta idea! This dish is SO pretty and vibrant. And since I love green beans, I'm pretty sure I'd LOVE it!Sues


  • 5
    angela@spinachtiger - July 23, 2010 @ 1:16 am

    This photo is gorgeous. I think even blue cheese would be great with this, going well with the almonds.


  • 6
    Anonymous - July 23, 2010 @ 3:14 pm

    That looks tasty, my husband and 5 year old will eat anything if it has feta on it.


  • 7
    DawnK - July 26, 2010 @ 12:00 am

    Yummy! My kids made this tonight, along with http://www.nytimes.com/2009/07/07/health/nutrition/07recipehealth.html, Quinoa with Corn and Zucchini. It was a delicious supper!


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