This recipe and post were created in partnership with Shuman Farms’ Real Sweet Vidalia Onions.

This Three Bean and Vidalia Onion Salad has to be one of my favorite salads to make when we are barbecuing over the summer.  It’s a classic salad that you probably have seen more than once on a salad bar – but homemade is so much better! Wow, can you taste the freshness. I love to add sweet Vidalia onions for extra flavor, especially when they are in season mid-April to early August.

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Years ago, I discovered this Green Bean Salad with Feta recipe in a Southern Living magazine and made it pretty much every time there was a family get together or pot luck. I was obsessed with it and it became my signature recipe (at least in my mind). I love green beans, more so in a salad form than any other way. Especially in the summertime.

I decided to turn my beloved Green Bean Salad into this Lemony Green Bean Pasta Salad, making it more of a meal. I don’t know about you, but I appreciate pasta salads during the summer because it means not having to really cook if you aren’t in the mood for anything too heavy. This green bean pasta salad is simple but filled with so much flavor. It includes veggies, walnuts, feta and whole wheat pasta so it is filling and substantial in the best way possible. I made the switch to whole wheat pasta over 10 years ago and it’s all my family eats now, but feel free to use your favorite type of pasta.

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Sometimes I’m just not in the mood to eat what the rest of my family is eating. Turkey burgers were on the dinner menu the other night, but I was craving something different…I was craving veggies and a goat cheese salad.

My veggie drawer has been busting at the seams lately. Our pick ups from our CSA have been full of zucchinis, kholrabi, cauliflower as well as these pretty green and yellow beans.

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Stir fry is definitely the way to go if you are looking for fresh, fast and good for you at dinner time. I mean, just look at that plate of food. I could eat that plate up several times a week with no complaints.

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If you read one of my earlier posts, you know that I had the “dilemma” of being overstocked in the produce department this past week (due to a recent shopping extravaganza at Costco).  One of my overstocks was a 2lb bag of green beans.  Although I just love eating green beans, the thought of sauteing them or steaming them just wasn’t appealing to me, probably because of the hot weather, so thankfully I remembered this recipe that I make every summer.

I found this green bean salad recipe in one of my Southern Living magazines (one of my favorite magazines for recipes) a while back and after making it the first time I knew it would become one of my go-to summer salads. My mom and sister request it all the time when we get together. I love salads that include green beans in them, this Three-Bean and Vidalia Onion Salad being another favorite. For the green beans, I like to keep them still crunchy so I lightly steam them first using a steamer basket then running under cold water.

The dressing is simple to put together, light and lemony – just how I like it. You use only about half the amount for the this salad so save the leftovers to drizzle over your next salad or even use as a marinade for grilling shrimp or chicken.

This Green Bean Salad with Feta is so tasty, and healthy too. It’s light and filled with crunchy green beans, walnuts and tangy feta dressed in a lemony vinaigrette. So good!! It’s great for BBQs because it’s light and easy to make.  If you like feta, you will love this salad!

I love this salad so much I turned it into this Lemony Green Bean Pasta Salad!

Green Bean Salad with Feta

Ingredients:

• 1 1/2 pounds green beans, trimmed
• 1 small red onion, thinly sliced
• 1/2 cup Lemon Vinaigrette (see below)
• 1/4 cup crumbled feta cheese
• 1/2 cup walnuts, toasted and coarsely chopped

Lemon Vinaigrette

• 3 tablespoons fresh lemon juice
• 3 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon sugar (optional)
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/2 cup vegetable oil

Directions:

1. Cook green beans in boiling salted water to cover 8 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain and pat dry. Place in a serving bowl; cover and chill at least 2 hours.
2. Add sliced onion and Lemon Vinaigrette to beans, tossing to coat. Sprinkle with feta and walnuts. Garnish with fresh parsley, if desired.

For the vinaigrette:

1. Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.  Makes about 1 cup.

Recipe from Southern Living Magazine, July 2004

 

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More picnic salads for summer:

Caprese Rice Salad

Tangy Mustard Broccoli Slaw with Mango

Lightened Up Broccoli Salad

7-Layer Salad | Brown Eyed Baker

Mexican Street Corn Salad with Black Beans | Fifteen Spatulas

Star Spangled Fruit Salad | A Family Feast

Follow Aggie’s Kitchen’s board Salads on Pinterest.

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