Green Bean, Feta, and Black Olive Salad

Photo: John Autry; Styling: Leigh Ann Ross

Serve this Mediterranean-flavored side dish with roasted, simply seasoned chicken, pork, beef, or fish.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 208
  • Fat: 8.9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 7.8g
  • Carbohydrate: 28g
  • Fiber: 7.3g
  • Cholesterol: 4.2mg
  • Iron: 1.2mg
  • Sodium: 441mg
  • Calcium: 72mg


  • 1 1/4 cups uncooked bulgur
  • 1 1/4 cups boiling water
  • 2 cups leftover cooked green beans, cut into 1-inch pieces
  • 3/4 cup (3 ounces) crumbled reduced-fat feta cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup thinly sliced red onion
  • 1/2 teaspoon grated lemon rind
  • 1/4 cup fresh lemon juice
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 kalamata olives, pitted and finely chopped


  1. 1. Combine bulgur and boiling water in a large bowl. Let stand 30 minutes or until water is absorbed. Add remaining ingredients to bulgur; toss gently. Serve at room temperature.
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