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American Family Children's Hospital

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Green Bean and Tomato Greek Salad

When fresh beans and tomatoes are in season, try this colorful salad. This is a simple way to enjoy vegetables.


Serves 6 



  • 1 pound fresh green beans, ends snippedGreen Bean and Tomato Greek Salad
  • 2 cups small grape or cherry tomatoes, cut in half
  • 1/2 cup thinly sliced red onion
  • 3/4 cup reduced fat feta cheese, crumbled


  • 1/4 cup red wine vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon oregano
  • 1 teaspoon fresh thyme leaves or 1/4 teaspoon dry thyme
  • 4 large fresh basil leaves
  • 1/4 cup fresh parsley
  • 1/3 cup extra virgin olive oil
  • salt and pepper to taste
  • juice of 1 fresh lime, optional



  1. Cook beans in boiling salted water until tender-crisp. Drain and chill under cold running water. Pat beans dry with a towel. In a large serving bowl, combine green beans, tomatoes, onions, and feta cheese

  2. Combine all dressing ingredients except lime juice in a small food processor. Blend until smooth. Pour desired amount of dressing on bean mixture and toss to mix. Squeeze fresh lime juice over individual servings if desired.

Nutritional Information per serving

Calories: 160

Total fat: 13g

Saturated fat: 2g

Cholesterol: 4mg

Sodium:  45mg

Carbohydrates: 9g

Fiber:  3g

Sugar: 1g

Protein: 4 g