Fresh, smoky, and full of flavor, this healthy roasted green bean salad with feta cheese, dill, lemon, and chives is an easy side dish for any summer meal.
Roasted Green Bean Salad
If you’re looking for a fresh lettuce green bean salad that’s a little different from my classic version, make this roasted green bean salad all summer long. The roasting process adds a slightly charred and smoky flavor to the mung beans while maintaining their crunchy and soft taste. Dressed with lemon, fresh dill, chives, and crumbled feta cheese, this simple side dish goes perfectly with everything from grilled steak to salmon to burgers.
Why This Green Bean Salad Recipe Works
When making salads, most people think of lettuce or raw vegetables, but here we use roasted green beans instead. It’s too easy. Everything is cooked on an outdoor grill.
- healthy: This dish is low in carbohydrates and calories and high in fiber.
- Perfect for summer: Grill some meat with green beans for a delicious and simple meal at your next backyard barbecue.
- Quick and easy: Season the green beans, roast them within 10 minutes, then mix with the remaining ingredients.
materials needed
In addition to green beans, you’ll need fresh herbs, feta cheese, and a few pantry staples. See recipe card below for exact measurements.
- green gram Is great sauce Contains fiber, folate, and vitamins A and C. To save time, you can buy pre-cut and pre-cleaned green beans.
- olive oil Salt and pepper help it stick and add moisture.
- Kosher salt and pepper For seasoning
- crumbled feta cheese For creaminess, saltiness and tangy taste
- Hub: Chopped dill and chives for freshness
- lemon juice for brightness
How to Make Roasted Green Bean Salad
This easy green bean salad can be served warm or at room temperature. If you made it in advance and refrigerated it, let it sit on the counter for about 30 minutes before eating. See recipe card below for printable instructions.
- Season the mung beans with olive oil, salt and pepper.
- Roast green beans. Preheat the grill to medium-high, then place the beans in a single layer in the grill basket. Cover and cook until tender and charred. Stir every few minutes to ensure even cooking.
- Please remove the green beans. Take it out of the grill and let it cool down a bit.
- Prepare the salad: Toss the green beans with the feta cheese, herbs and lemon juice.
No grill? are you okay!
If you don’t have a grill basket, you can use a cast iron skillet on an outdoor grill and cook over medium heat for 8 to 10 minutes.
customize it
- mountain: Swap the lemon for white or red wine vinegar.
- Hub experiment: Try fresh basil, parsley, or tarragon.
- Don’t like feta? Avoid dairy by substituting with goat cheese or omitting it.
- Brine Ingredients: Add kalamata olives or capers.
- Eat: Add protein, such as shrimp, canned chickpeas, or shredded chicken, to help fill you up.
save
Refrigerated storage The salad will last up to 4 days. Microwave for 30 to 60 seconds or let come to room temperature before serving.
More Summer Side Dish Recipes You’ll Love
produce: night soil
Serving Size: 1 cup
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Preheat an outdoor grill to medium-high heat.
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Add the green beans to the mixing bowl. Drizzle with olive oil and season with salt and pepper.
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Place the grill basket on the preheated grill and transfer the beans to the basket. Cover and cook for 8 to 10 minutes, stirring every 2 minutes, until the beans are tender and charred in places.
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Remove from the grill and let cool slightly. Place beans in a serving bowl and top with feta cheese, dill, chives and lemon juice. Mix gently to combine.
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Serve warm or at room temperature.
Final step:
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clothing material: 1 cup, calorie: 92 calorie, carbohydrate: 12.5 g, protein: 4 g, province: 4 g, Saturated Fat: 1.5 g, Cholesterol: 5 mg, sodium: 230.5 mg, fiber: 4.5 g, sugar: 5.5 g
