Sweet, Tangy Green Bean Salad

tangy, lightly sweet green bean salad knocks the traditional casserole out of the building

Tangy, lightly sweet green bean salad knocks the traditional casserole out of the building

I am about to enrage a few fine folks when I say, I absolutely can’t stand green bean casserole. You know the kind, creamy, salty, otherwise bland mush that somehow made a niche for itself on the holiday table of millions. I think it’s disgusting, and further – I refuse to serve it on my Thanksgiving table.

However, green beans still make an appearance each holiday, and this year I was determined to find a recipe that celebrated the vegetable, tasted of the holiday season, and had the two Ts: texture, and taste.

In a rush to complete the other Thanksgiving side dishes, I managed to come up with this simple, bright, delicious recipe that has officially become a new favorite in my family. Give it a try, and see what you think:


  • 1 lb. fresh green beans, trimmed and cut into 1 inch pieces
  • 1/2 cup of extra virgin olive oil
  • 1/4 cup of apple cider vinegar
  • 3 tablespoons of honey
  • 1/2 teaspoon of salt + 1/4 cup salt for water
  • 1/4 teaspoon of cracked black pepper
  • 3 tablespoons of crumbled feta cheese
  • 2 tablespoons of sweetened, dried cranberries


  • Bring a large pot of water to a boil, about 6 cups.
  • Add 1/4 cup of salt to boiling water.
  • Add trimmed green beans and blanch for two-three minutes, until raw taste is gone and color is deep green.
  • Strain and place green beans in a bowl of ice water to chill.
  • In a gallon size resealable bag, mix olive oil, vinegar, honey, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Seal the bag and shake to combine.
  • Add the chilled, drained green beans and shake to coat evenly.
  • Let the green beans marinate in the dressing for at least thirty minutes before removing from the bag.
  • Remove the green beans, leaving excess dressing in the bag. Place the green beans on a serving dish.
  • Crumble fetal over the green beans.
  • Sprinkle dried cranberries over the green beans and feta.
  • Serve at room temperature or chilled.
  • Enjoy!

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