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Green Beans in Vinaigrette with Feta

Oxmoor House
Prep time 3 mins
Cook time 12 mins

6 servings (serving size: about 3/4 cup)

Washed and trimmed fresh green beans are a real time-saver. Cook them and toss with a homemade vinaigrette to liven up any dinner plate. Top with fresh crumbled feta cheese for a zingy, salty twist that brightens the flavor of the vegetable. Ready in no more than 15 minutes, this is a super simple recipe that brings excitement and a cheesy punch of flavor to green beans. We opted for feta with basil and sun-dried tomatoes for an added dose of herbs and sweet flavor.


  • 2 (12-ounce) packages ready-to-eat fresh green beans
  • 1 tablespoon olive oil
  • 1 teaspoon bottled minced garlic
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 cup (1 ounce) crumbled feta cheese with basil and sun-dried tomatoes

Nutrition Information

  • calories 75
  • fat 3.7 g
  • satfat 1.2 g
  • protein 2.3 g
  • carbohydrate 7.6 g
  • cholesterol 6 mg
  • iron 0.6 mg
  • sodium 285 mg
  • caloriesfromfat 44 %
  • fiber 4.1 g
  • calcium 87 mg

How to Make It

  1. Bring 8 cups water to a boil in a Dutch oven. Add green beans, and cook 4 minutes or until crisp-tender.

  2. . While beans are cooking, heat oil in a small saucepan over medium heat. Add garlic; sauté 3 minutes or until lightly browned. Remove from heat; add vinegar, mustard, and salt, stirring well with a whisk.

  3. . Drain beans, and return to pan. Pour vinaigrette over beans; toss gently to coat. Sprinkle with feta cheese. Serve immediately.

Oxmoor House Healthy Eating Collection