Bean salads are a summer cookout staple and this Mediterranean take on bean salad is potluck perfect because it serves 12! Feta, olive oil, and Italian parsley are the ingredients that bring the flavors of the Mediterranean.

Source: Better Homes and Gardens

Gallery

Credit: Carson Downing

Recipe Summary

hands-on:
15 mins
total:
4 hrs 30 mins
Servings:
12
Yield:
6 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 5-quart pot place shelling beans and water to cover by 2 inches. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Add wax and/or green beans. Cook 10 minutes more or until tender. Drain; rinse with cold water; drain again.

    Advertisement
  • In a large bowl whisk together vinegar, olive oil, sugar, mustard, 1 tsp. salt, and 1/2 tsp. black pepper. Add beans, onion, parsley, and mint; toss. Chill, covered, 4 to 24 hours. Top with feta. Serves 12.

Tips

You can substitute fully cooked dried beans for the fresh beans. Note: 1 cup of most types of dried beans yields 2 1/2 to 3 cups cooked.

Nutrition Facts

58 calories; fat 1g; cholesterol 3mg; saturated fat 1g; carbohydrates 9g; insoluble fiber 2g; sugars 2g; protein 3g; vitamin a 249.6IU; vitamin c 6.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 17.1mcg; vitamin b12 0.1mcg; sodium 59mg; potassium 212mg; calcium 39mg; iron 1mg.
Advertisement