Green Bean Salad With Dill Pickles And Feta
Published June 10, 2024
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Total Time
- 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup chopped dill pickles (about 2 spears or 8 chips), plus 3 tablespoons brine
½ small red or white onion, thinly sliced
Salt and black pepper
1 pound green beans, trimmed
4 ounces feta, crumbled, plus feta brine for seasoning (optional)
2 tablespoons extra-virgin olive oil
Nutritional analysis per serving (4 servings)
29 grams carbs; 192 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 7 grams fiber; 428 milligrams sodium; 5 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil. Meanwhile, in a large bowl or resealable container, stir together the pickles, pickle brine, onion and a few grinds of black pepper.
- Step 2
Season the boiling water heavily with salt, then add the green beans. Cook until brighter green and just tender, 3 to 4 minutes. Drain, rinse under cold water until cool to the touch and shake very dry or pat with a kitchen towel.
- Step 3
Add the green beans to the pickles and stir to combine, then add the feta and olive oil and stir once more. Cover and refrigerate until cool, 30 minutes or up to 2 days. Season to taste with salt (or feta brine) and pepper before serving.
Private Notes
Comments
I loved this, but I found that it did better after two days of sitting in the fridge. We ate about half the first day and it was good, but not that intensely flavored; two days later it was bright and vibrant. I did add some fresh dill as well, I like the layered flavors. My bush beans are overproductive this year, so I'm so thrilled to have this recipe.
My cabin is more than 20 miles outside town. So I appreciate a recipe like this which can be adapted to what is in my pantry and which is cold by contrast to the day’s hot spell. Therefore I used a bag of frozen green beans and some Vlasic brand pickle spears. I added a couple of tablespoons of pickled seeds of the common mallow or cheese weed which surprisingly has some protein. I made the night before and found the cold salad perfect for lunch when the temp rocketed to near ninety.
It's a winner. Finally, a unique, easy, and tasty recipe just in time for the onslaught of green beans this summer. This is one of those recipes that's bigger than the sum of it's parts.
Ditto to all the comments on how delicious this is - particularly a couple of days after making it! Made as directed, but subbed frozen beans for fresh: They were here and I was too lazy to drive to the store. Will use fresh the next time for the added crunch. I finished with garlic chives and Dill Pickle Finishing Salt and wow!!
Yum! Made this using a pack of spicy dill snacking pickles that included a couple pickled jalapeño slices, ate with Chicken Kebabs With Turmeric and Chile. Delish!
What’s great about this recipe is that I’ve made it as written and it is delicious. However, this time, I didn’t have all the ingredients and was too lazy to go to the store. I used white onions, shallots, red, and orange bell pepper because they were getting old, roasted frozen corn (wasn’t a lot left in the package. I wanted to get rid of it), kidney beans, and cannellini beans. Made sauce as directed, but added two kinds of very hot pickles. added a little more feta because those bites are just magical. Lastly, I followed comments and made it several days in advance and we ate it all on the third day. Everyone said that this was the best recipe and extraordinary and I gave this recipe to 6 people.