Green Beans with Lemon and Feta

4.67 from 21 votes

Crisp cooked green beans topped with lemon and feta is a flavorful side dish that looks impressive but it's so easy to make.

Prep Time5

Cook Time5

Total Time10

Course: Sides & Vegetables

Cuisine: American

Diet: Vegetarian

Servings:

Put about ½ inch of water into a medium-sized sauté pan. Add salt to the water if desired. Place over high heat and bring to a boil. While it's heating up, snip the stem end off the green beans and rinse them.
16 ounces fresh green beans
Add beans, cover the pan, and continue to cook on medium-high for 4 to 5 minutes or until fork tender but still crisp. Drain and return the beans to the pan.
Add 2 teaspoons of olive oil and toss to coat. Arrange the green beans on a platter, and sprinkle with feta cheese and lemon juice. Season to taste with salt and pepper.
⅓ cup crumbled feta cheese, 1 tablespoon freshly squeezed lemon juice, 2 teaspoons extra virgin olive oil
Serve immediately (see note).

Cooking tip: I've found that people have varying opinions about how much time to cook beans. The best way to know if the beans have cooked long enough for you is to try one. If it's too crisp yet, cook the beans a little longer. More mature beans take longer to cook, too.
Serving suggestion: The green beans are delicious served at room temperature. If you're aren't planning on serving them immediately, reserve the lemon juice and feta until you're ready to serve. The lemon juice tends to discolor the beans, turning them an olive color rather than bright green.
Lemon zest; If you're really liking the lemon flavor, zest the lemon before you juice it and sprinkle the zest on the beans, too. Lemon zest will not discolor the beans but still add a nice lemony flavor.

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