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Green Bean, Goat Cheese & Toasted Walnut Salad

  • Author: Camilla
  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 mins
  • Yield: 4 to 6 1x


  • 2 teaspoons Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon dried tarragon leaves, crumbled
  • fine sea salt & freshly ground black pepper
  • 11/2 pounds green beans, trimmed
  • 1 cup cherry tomatoes, halved
  • 1/3 cup pitted Kalamats olives, halved lengthwise
  • 1/3 cup finely chopped red onion
  • 2 ounces feta cheese, cubed or crumbled


  1. In a medium bowl, whisk together the mustard, vinegar, oil, and tarragon. Season with salt & pepper to taste.
  2. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 6 to 8 minutes. Drain, run under cold water to cool, and set aside until you’re ready to assemble the salad.
  3. In a large bowl, combine the green beans, tomatoes, olives and red onion. Add the feta cheese and vinaigrette just before serving. Toss well and serve at room temperature or chilled.
  • Category: Salad, side-dish
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