Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tender green beans tossed with tomato, red onion, oregano and a sharp dressing, topped with crumbled cheese.
Side dish. Good with grilled chicken, steak or fish. Find a main
Equipment: Saucepan
Measures and names
Ingredients
- 400 g green beans, trimmed
- 2 tomatoes, diced
- ¼ red onion, finely sliced
- 1 tbsp olive oil
- 1 tbsp cider vinegar
- ½ tsp dried oregano
- 40 g feta or queso fresco, crumbled
- 1 small handful coriander (cilantro), chopped
- Salt and black pepper
Method
- Cook the green beans in boiling salted water for 4 minutes until just tender. Drain and cool under cold running water.
- Whisk the oil, vinegar, oregano and some salt and pepper together.
- Toss the beans with the tomatoes, onion and dressing, then scatter over the cheese and coriander to serve.
Swaps and tips
Cool the beans quickly in cold water to keep them bright green. Leave out the cheese for a dairy-free version; keeps for a day in the fridge.
Easy variations
- Add a sliced avocado
- Use lime juice instead of vinegar
- Add a finely chopped jalapeño
- Top with toasted pumpkin seeds
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 3 g | 6 g | 4 g | 5 g | 80 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
