Green Bean Salad with Bacon, Tomatoes, and Feta

Top down photo of easy Green Bean Salad in an oval dish on a white table. A green napkin and some cut up cherry tomatoes also feature.

Green Bean Salad with Bacon, Tomatoes, and Feta

This easy green bean salad makes a delicious keto summer side dish. Crisp blanched green beans with bacon, cherry tomatoes, and feta. Did I mention bacon?

Course Side Dish

Cuisine American

Keyword green bean salad

Prep Time 15

Cook Time 7

Total Time 22

Servings servings

Calories 115kcal

Ingredients

Salad

4 slices bacon, chopped
1 lb green beans, trimmed and cut into 1 1/2 inch pieces
1/2 cup cherry tomatoes, cut in half
1/4 cup crumbled feta or cotija cheese

Dijon Vinaigrette

2 tbsp extra virgin olive oil (can sub avocado oil)
2 tbsp apple cider vinegar
2 tsp balsamic vinegar
2 tsp Dijon mustard
1 clove garlic, minced
1/2 tsp Italian seasoning
Salt and pepper to taste

Instructions

Salad

In a medium saucepan over medium heat, cook the chopped bacon until crisp. Use a slotted spoon to transfer to a paper towel lined plate to drain.
Fill a large bowl with ice water. Fill a medium saucepan with water and set over medium high heat. Add a little salt and bring to a full boil.
Add the green beans to the saucepan and cook until tender crisp, 1 to 2 minutes. Use a slotted spoon to transfer the beans to the ice water to halt the cooking process.
Drain the beans and transfer to a tea towel to pat dry, then transfer to a salad bowl. Add the tomatoes, bacon, and feta.

Dijon Vinaigrette

Add all of the ingredients to a jar with a sealable lid. Shake well to combine.
Pour over the salad before serving or pass at the table to allow everyone to dress their own.

Nutrition