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Marinated Green Beans with Olives, Tomatoes, and Feta

Marinated Green Beans with Olives, Tomatoes, and Feta

Name: Marinated Green Beans with Olives, Tomatoes, and Feta
Prep time: 30 min
Cook time: 10 min
Total time: 3 h 40 min
Yield: 10 servings
Ingredients: 2 pounds fresh green beans, trimmed; ¼ cup olive oil; 2 cloves garlic, minced; 1 cup kalamata olives, pitted and sliced; 2 tomatoes, seeded and chopped; 2 tablespoons red wine vinegar; 1 tablespoon chopped fresh oregano; ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 (8 ounce) package crumbled feta; 1 bunch fresh oregano sprigs

Rating: 4.57 stars

84 Ratings
69 Reviews
8 Photos

This is a wonderful summer side dish. Allow the flavors to marinate together overnight for even better results.

By Lynne23235

Gallery

Recipe Summary

prep:

30 mins

cook:

10 mins

additional:

3 hrs

total:

3 hrs 40 mins

Servings:

Yield:

10 servings

Nutrition Info

Directions

Step 1

Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.

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Step 2

Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

Nutrition Facts

Per Serving:

183 calories; protein 5.5g 11% DV; carbohydrates 10.6g 3% DV; fat 14g 22% DV; cholesterol 20.2mg 7% DV; sodium 596.9mg 24% DV. Full Nutrition

Reviews (69)

Most helpful positive review

JUMAHA

03/26/2008

I tried this cold and hot and I like it much better hot! If you do try it as a salad I'd recommend adding a little more vinegar since there's not much dresing for 2 lb. of beans. Also hot or cold I think 8-10 minutes is too long to cook the beans. 3-5 minutes is plenty if you like your beans cooked but not mushy. Read More

Helpful

(87)

Most helpful critical review

STOLISPRIT

09/05/2007

Just o.k. Read More

Helpful

(2)

84 Ratings

5 star values: 55
4 star values: 22
3 star values: 7
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

JUMAHA

03/26/2008

Helpful

(87)

TamBAM

09/04/2007

Double Wow! I made this refreshingly cool, colorful dish a day ahead for a Labor Day get together of some major 'foodies' - got rave reviews and was named "MVC" - Most Valuabe Cook - of the day! I had tiny pearl to grape size red and yellow tomatoes so I just crushed them slightly when I added them to the marinade ingredients. The dainty tomatoes really enhanced the presentation! Our small town did not have fresh oregano to offer, so I took a chance with dried oregano - the taste was still great. Also had to use regular olives this time - but this dish is a classic - it can be tweaked many ways with successful results. Will make again soon with the fresh herbs - and then again and again and . . . Read More

Helpful

(46)

Marsha Eibert

06/07/2010

This was a terrific combination of flavors. I made some substitutions though: instead of fresh seeded tomatoes I used oil-packed sundried tomatoes as the flavor is more intense and I omitted the olives (only because I was also serving a pasta salad with fresh tomatoes and kalamata olives and didn't want the salads too similar). And the cooking time for the beans is way too long: 3-4 minutes is sufficient. Be sure the pepper is freshly ground and fairly coarse too. I love balsamic vinegar and wanted to use it rather than the red wine vinegar but I think the lighter flavor of the red wine vinegar was a good choice. All in all a refreshingly different salad. Read More

Helpful

(32)

bellepepper

07/06/2010

VERY GOOD!! This is light and refreshing! I cooked my beans for 5 1/2 min. before shocking them in ice water and they were perfectly crisp-tender. I combined everything except the feta which I just sprinkled on top - I think it's prettier that way. And next time I'll prep the salad and dressing but keep them separate and toss together just before serving. The beans lost some of their bright beautiful green color when they were coated with dressing that far ahead. Read More

Helpful

(27)

allie lang

07/13/2009

this dish is amazing and so simple. i used grape tomatoes and cut them in half and cooked the olive/tomato/oregano mixture in the garlic for an additional 30 seconds to blend the flavors even more. definitely tastes better the next day however when i make it again tonight i will hold off on putting the feta on the salad until serving. i wish green beans were in season all year round because this dish is my new favorite! Read More

Helpful

(18)

Lillie_pad

10/14/2010

I changed the recipe slightly I halved the amount of green beans and still had leftovers. Hubby loved it and took some for lunch the next day. Read More

Helpful

(17)

luv2cuk

09/01/2009

try using greek seasoning instead of just oregano Read More

Helpful

(13)

BONNIECON

02/18/2011

Great pot luck dish. I too used grape tomatoes halved. You do have to watch the cooking time on the green beans and be sure to chill at least 3 hours preferably overnight. Read More

Helpful

(9)

EILISH40

08/24/2007

This is an excellent side dish - but you definitely have to use fresh oregano. I prefer to cut back on the olives but that is a matter of taste. Thanks for submitting. Read More

Helpful

(8)

STOLISPRIT

09/05/2007

Just o.k. Read More

Helpful

(2)

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All Reviews for Marinated Green Beans with Olives, Tomatoes, and Feta

- of Reviews

Nutritional Information

Marinated Green Beans with Olives, Tomatoes, and Feta

Servings Per Recipe: 10
Calories: 183.3

% Daily Value *

protein: 11 %

carbohydrates: 3 %

exchange other carbs:

dietary fiber: 14 %

sugars:

fat: 22 %

saturated fat: 23 %

cholesterol: 7 %

vitamin a iu: 21 %

niacin equivalents: 17 %

vitamin b6: 12 %

vitamin c: 34 %

folate: 11 %

calcium: 17 %

iron: 7 %

magnesium: 12 %

potassium: 8 %

sodium: 24 %

thiamin: 13 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Marinated Green Beans with Olives, Tomatoes, and Feta

1 of 69

All Reviews

JUMAHA

03/26/2008

Helpful

(87)

TamBAM

09/04/2007

Helpful

(46)

Marsha Eibert

06/07/2010

Helpful

(32)

bellepepper

07/06/2010

Helpful

(27)

allie lang

07/13/2009

Helpful

(18)

Lillie_pad

10/14/2010

I changed the recipe slightly I halved the amount of green beans and still had leftovers. Hubby loved it and took some for lunch the next day.

Helpful

(17)

luv2cuk

09/01/2009

try using greek seasoning instead of just oregano

Helpful

(13)

BONNIECON

02/18/2011

Great pot luck dish. I too used grape tomatoes halved. You do have to watch the cooking time on the green beans and be sure to chill at least 3 hours preferably overnight.

Helpful

(9)

EILISH40

08/24/2007

This is an excellent side dish - but you definitely have to use fresh oregano. I prefer to cut back on the olives but that is a matter of taste. Thanks for submitting.

Helpful

(8)

STOLISPRIT