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Green Bean Salad with Feta

Green Bean Salad with Feta

USA WEEKEND columnist Jean Carper

This super-green salad has lots of antioxidants, including lutein, beta carotene and vitamin C, and it's a delicious way to help you rack up the seven to nine daily servings of fruits and vegetables recommended for adults.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet


  1. In a medium-size bowl, combine greens, beans and cheese. Add oil, vinegar, juice, fennel seeds, salt and pepper; toss. Sprinkle with dried cranberries, if desired.
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Barb A.

I went looking for a green bean salad and this one fit the bill, but I wanted one that focused on the green beans so the main adaptation I made was to leave out the mixed salad greens. I used a pound of green beans, which I cooked al dente as directed. I made a dressing out of 1 tbsp olive oil, the orange juice and balsamic, and substituted pine nuts for the fennel. I halved the feta and used 1/4 cup of dried cranberries. I tossed all the ingredients together, and voila, a green bean salad focusing on the beans.


This was a nice change from just plain salad and just plain green beans. I did not like the fennel seeds in it though. I used the orange flavored "Craisins" and that really complimented the orange juice already in the recipe. I love the feta in it too.


This is a great salad. The only thing we changed was using dried cherries instead of dried cranberries and only because we prefer dried cherries over cranberries.