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Recipe Makeover – Green Beans with Feta

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.

greenbeansalad

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?

greenbeanfetasalad

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.

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DawnK

Monday 26th of July 2010

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!

Anonymous

Friday 23rd of July 2010

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

angela@spinachtiger

Friday 23rd of July 2010

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

We Are Not Martha

Thursday 22nd of July 2010

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

Kim at Rustic Garden Bistro

Thursday 22nd of July 2010

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]