Green Bean Salad with Clementine Oranges and Feta

A great mix of colors, texture, and flavors.

Serving Size: 6

Green Bean Salad with Clementine Oranges and Feta / Katie Workman /
This is a side dish I would serve in the summer or the winter, for a holiday dinner, or lunch with a friend at the kitchen counter. It’s easy, it’s colorful, and it has an intriguing mix of tastes and textures.

Full disclosure: My kids are not big fans of citrus in their salads, though Jack can inhale a 3-pound bag of clementines in one sitting.   Jack is also is a feta/Greek Salad addict, and Charlie can eat up to a pound of these green beans if he’s in the mood.  But basically Charlie would say to me, “Why did you have to ruin a perfectly good plate of green beans with clementines?”  And Jack would say, “Why did you waste all of those perfectly good clementines in a green bean dish?  And by the way, is that all the feta there is?”

It’s always interesting how even though you might really  like all of the individual components of a dish, you might not want to see them paired up on a plate.  I mean, clearly this is true of, say, avocados and chocolate sauce, but even ingredients that might seem to pair well often don’t please kids or more discriminating adults.

But hey — in the immortal words of John Lydgate, “you can’t please all of the people all of the time.”  You know, I’ve never had a motto for cooking for families, but I think I might have just found it.

The beans can be cooked and tossed with the dressing up to 2 days ahead of time.  Add the oranges and the feta just before serving.  If you don’t have coarse Dijon you can definitely use regular, though I like the extra texture that the coarse gives to the dressing.

In the immortal words of John Lydgate, “you can’t please all of the people all of the time.”  I think I may have found my

Cooking For Families Motto.


And don’t bother offering to share this with my kids.  At least not this week.

Green Bean Salad with Clementine Oranges and Feta


  • 1½ pounds green beans
  • 3 clementines
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons chopped shallots
  • 1 tablespoon coarse Dijon mustard
  • 1 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper to taste

1. Bring a large pot of generously salted water to a boil. Drop the beans into the water and let them cook for 3 minutes until they start to become tender. Drain the beans in a colander and run cold water over them to stop the cooking and preserve the color.

2. Peel the clementines and cut each segment in half crosswise. Cut the cooled beans in half cross wise.

3. In a small bowl or container combine the olive oil, vinegar, shallots, mustard, thyme and salt and pepper. Whisk or shake to combine.

4. Place the beans and orange segments in a large bowl and drizzle over the dressing. Toss to combine thoroughly. Add the feta and toss again gently to combine. Serve at room temperature or chilled.

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