Bean Salad with a Twist!

Sometimes the same old bean salad won't cut it for your picnic or barbecue. So why not give this one a try. A few twists that add some zing and with local green beans in markets now, you are going to love the fresh flavours!

Bean Salad with Feta Pesto Dressing

If you’re looking for a twist on your bean salad, try this easy and fresh twist. Fresh herbs and an almost creamy dressing makes it super tasty! 

Makes 6 to 8 servings.

1 lb (454 g) green beans, trimmed

1 can (19 oz/540 mL) mixed beans, drained and rinsed

1 stalk celery, diced

Half a small red onion, diced

Half a red bell pepper, diced

1/4 cup (60 mL) chopped sundried tomatoes in oil

2 tbsp (30 mL) chopped fresh basil

1 tbsp (15 mL) each chopped fresh parsley and mint

Feta Pesto Dressing:
3 tbsp (45 mL) canola oil

2 tbsp (30 mL) sherry vinegar

1 tbsp (15 mL) basil pesto

1 clove garlic, minced

1/4 tsp (1 mL) each salt and pepper

1/4 cup (60 mL) crumbled feta cheese

In a saucepan of boiling water, cook green beans for about 5 minutes or until tender but still firm. Drain well and rinse under cold water. Chop into about 1 inch (2.5 cm) pieces and place in a large bowl.

Add beans, celery, red onion, red pepper, tomatoes, basil, parsley and mint to boil.

Feta Pesto Dressing: In a small bowl, whisk together oil, vinegar, pesto, garlic, salt and pepper. Stir in feta. Pour over bean mixture and stir to coat well. Cover and refrigerate for at least 1 hour or up to 2 days.

Tip: If you are making the salad ahead, the onion becomes a bit stronger in flavour so you can reduce it by half. 

This is a great way to use up leftover cooked green beans. And if you’re in a rush, you can use frozen cut green beans that have been thawed or steamed and cooled for this salad.