Blistered Green Bean Salad with Smoked Paprika Vinaigrette Feta and Chopped Almonds, the perfect springtime salad until the greens hit the market! Come and see how easy this delicious salad is to make!
Green bean salads are perfect to enjoy while we all wait for delicious spring greens to hit the marketplace.
The best part about this Blistered Green Bean Salad with Smoked Paprika Vinaigrette Feta and Chopped Almonds is that you can make it with fresh or frozen green beans! Of course, this salad is also good anytime you make it, but isn't it nice to have a few non-lettuce salads to enjoy while waiting for your favorite marketplace to be filled with beautiful greens?
This salad is not only easy to make but it can also be done in parts as time allows. You can wash and dry the green beans when you have a moment. Then later spread them out on the broiler pan and get the blistering done. While they cool is a perfect time to whisk the Smoked Paprika Vinaigrette together and crumble some feta. Once assembled chop a few almonds and scatter them over the top before serving.
This is the second green bean salad recipe you can find on the blog.
And for a good reason. Green beans are easy to find year-round. Depending upon your local growing area you can find greenhouse-grown green beans longer in the season or possibly earlier in the season. And of course, the freezer case (as well as, possibly your own freezer!) in your favorite market never disappoints! Speaking of the other recipe you may want to take a look at this recipe for Fresh Green Bean Salad with Tomatoes Feta and Toasted Walnuts. As it turns out, I have made each of these salads with frozen green beans as well as with fresh. And each with total success!
Some thoughts on this recipe.
Smoked almonds are a delicious substitute for plain almonds in this recipe, for an extra jolt of flavor!
The green beans can be as blistered as you like, but you will want some crunch left behind in the bean.
Drizzle the dressing as you wish, it is flavorful but not overpowering.
Ingredients needed for this recipe:
- green beans
- olive oil
- garlic salt
- fresh ground pepper
- Smoked Paprika Vinaigrette
- Feta Cheese
- almonds
You will also need the following:
- Salad spinner
- large flat pan
- kitchen knife
- cutting board
- large serving platter
- measuring cups
Now we are ready to begin!
Blistered Green Bean
Salad with Smoked Paprika Vinaigrette,
Feta and
Chopped Almonds
by the seat of my
pants!
UPDATED: 12.29.2023
1 pound green beans,
fresh or frozen - if using frozen do not thaw
olive oil
garlic salt
fresh ground pepper
1/2 c Smoked Paprika Vinaigrette
1/3-1/2 c large chunks of Feta Cheese
1/4 c whole almonds, coarsely
chopped
For fresh green beans, snap the string end off of the green bean, including any string attached. Wash and spin dry in a salad spinner or cotton toweling.
Toss the green beans in olive oil
until lightly coated.
Place in a single layer on a large baking pan and broil
until blistered and there are golden streaks or spots on the beans, 10-15
minutes or until done in your oven.
Remove beans from the oven, and let cool on the pan.
Arrange on a
serving platter, season with the garlic salt and fresh ground pepper to
taste.
Drizzle the Smoked Paprika Vinaigrette over the top, and add the
Feta cheese, and chopped Almonds.
Serve immediately.
Refrigerate any leftovers, and let them come to room temperature, to serve.
Storage options for Blistered Green Bean Salad with Smoke Paprika Vinaigrette Feta and Chopped Almonds. Store leftovers in the refrigerator for up to 3 days. Bring to room temperature to serve. Expect some softening of the almond when served.
UPDATE:
For your convenience, a "copy and paste" version of Blistered Green Bean Salad with Smoke Paprika Vinaigrette Feta and Chopped Almonds has
been included below.
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Printable "copy and paste" version:
Blistered Green Bean Salad with Smoked Paprika Vinaigrette,
Feta and Chopped Almonds
by the seat of my pants!
UPDATE: 12.29.2023
1 pound green beans, fresh or frozen - if using frozen do not thaw
olive oil
garlic salt
fresh ground pepper
1/2 c Smoked Paprika Vinaigrette
1/3-1/2 c large chunks of Feta Cheese
1/4 c whole almonds, coarsely chopped
For fresh green beans, snap the string end off of the green bean, including any string attached. Wash and spin dry in a salad spinner or cotton toweling.
Toss the green beans in olive oil until lightly coated.
Place in a single layer on a large baking pan and broil until blistered and there are golden streaks or spots on the beans, 10-15 minutes or until done in your oven.
Remove beans from the oven, and let cool on the pan.
Arrange on a serving platter, season with the garlic salt and fresh ground pepper to taste.
Drizzle the Smoked Paprika Vinaigrette over the top, and add the Feta cheese, and chopped Almonds.
Serve immediately.
Refrigerate any leftovers, and let them come to room temperature, to serve.
Storage options for Blistered Green Bean Salad with Smoke Paprika Vinaigrette Feta and Chopped Almonds. Store leftovers in the refrigerator for up to 3 days. Bring to room temperature to serve. Expect some softening of the almond when served.
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This looks like a wonderful addition to any meal. Gonna try it.
ReplyDeleteThanks!
DeleteThis looks good and I like that it will work with frozen beans -- so it can be made in the winter.
ReplyDeleteI like that feature too! Thanks for stopping by, I appreciate it.
DeleteThis green bean recipe looks so good! Thanks for linking up at the Making a Home - Homemaking Link Up!
ReplyDeleteLinda, you are welcome!
DeleteI look forward to my green bean harvest every year. This looks great! Thanks for sharing at My Big Fat Menopausal Life's Share the Wealth Party. Hope your week is amazing!
ReplyDeleteHelen, you are welcome. Thanks for hosting, I appreciate it!
DeleteDefinitely need to give this recipe a go! It sounds so super good.
ReplyDeleteThank you Estelle! Green beans never had it so good!
DeleteUnless I throw them in the air fryer with a drizzle of EVO, green beans have a tendency to be chewy for me. #StillNeedThePerfectTiming Thanks for sharing at the #SSPS Julie Syl xoxo
ReplyDeleteThey can be, thanks for stopping by!
DeleteGreen beans and feta - you have me drooling. Pinned it.
ReplyDeleteThank you for sharing your links with us at #270 SSPS Linky.
Esme, it is a lovely salad, I know you will enjoy it. thanks for stopping by, I appreciate it.
DeleteI dodn't know you could cook beans like that - that looks reat! And low cholesterol too #Seniorsalonpitstop
ReplyDeleteLydia, thanks! I am a big fan of non-lettuce salads they are a great way to bet more vegetables on the table.
DeleteLooks delicious and fresh.
ReplyDeletewww.chezmireillefashiontravelmom.com
Thank you so much!
DeleteThanks for joining the party every week. I appreciate your support (and your yummy foods)! Happy New Adventures!
ReplyDeleteHelen, thanks for offering the opportunity to share with your readers!
DeleteThis sounds great! I've been on a feta kick lately. It's something I'd like to try.
ReplyDeleteThanks so much for sharing this recipe with Sweet Tea & Friends this month dear friend.
Paula, thanks so much for hosting Sweet Tea & Friends, one of my favorite places to visit and share!
ReplyDeleteI love green beans and always cook them with my steak but love this recipe to make my meal more steak salad inspired! Thank you for the recipe! Sim # SSPS
ReplyDeleteSims, you are very welcome, I love vegetable salads and this one is different and delicious! Thank you for stopping by, I appreciate it.
DeleteThanks Melynda for yet another awesome salad recipe. I will have salads morning, noon and night.
ReplyDeleteEsme, salads are such a great way to get more vegetables in your menu plans and on the table. Thank you for stopping by, I appreciate it.
Delete