Green Bean Salad with Clementine Oranges and Feta
Print Recipe

Green Bean Salad with Clementine Oranges and Feta

A great mix of colors, texture, and flavors.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Servings: 6 People
Calories: 99kcal
Author: Katie Workman


  • 1 ½ pounds green beans
  • 3 clementines
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons chopped shallots
  • 1 tablespoon coarse or regular Dijon mustard
  • 1 teaspoon fresh thyme or oregano leaves
  • Kosher salt and freshly ground black pepper to taste


  • 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.
  • Peel the clementines and cut each segment in half crosswise. Cut the cooled beans in half cross wise.
  • In a small bowl or container combine the olive oil, vinegar, shallots, mustard, thyme and salt and pepper. Whisk or shake to combine.
  • 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.


Calories: 99kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 316mg | Fiber: 4g | Sugar: 7g | Vitamin A: 798IU | Vitamin C: 33mg | Calcium: 53mg | Iron: 1mg