Green Beans with Feta, Basil, Almonds & BDG Vinaigrette

This is not the green bean situation you grew up tolerating.

Our Green Bean Salad with BDG Vinaigrette is crisp, bright, salty, herby, and just fancy enough to make people think you really have it together. It’s the kind of side dish that steals attention from the main course, which is honestly a little rude, but we support it.

Tender green beans get tossed with toasted almonds, creamy feta, fresh basil, lemon zest, and a punchy vinaigrette made with Bloody Darn Good OG mix. The result is fresh and flavorful with just the right balance of crunch, tang, and savory depth. It feels light, but it still brings plenty to the table.

We love this recipe because it works for just about everything. Serve it alongside steak, grilled chicken, fish, burgers, or anything coming off the grill. It’s perfect for summer dinners, holidays, dinner parties, or those moments when you need a vegetable that doesn’t feel like an obligation.

The BDG vinaigrette is what makes the whole thing pop. A little Bloody Darn Good OG mix adds bold tomato flavor and a subtle kick that plays especially well with the lemon, Dijon, garlic, and feta. It wakes everything up without taking over.

Fresh, easy, and a little unexpected. Just how we like it.

Green Bean Salad with BDG Vinaigrette

Servings: 4 to 6
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

For the salad

• 1/4 cup toasted almonds

• 1 pound green beans, trimmed and cut into 2- to 3-inch pieces

• 1/4 cup water

• 1/2 teaspoon fine sea salt, divided

• 1/4 cup crumbled feta cheese, divided

• 3 to 4 large basil leaves, torn or chopped

• Zest from 1/2 lemon

For the BDG vinaigrette

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon lemon juice

• 1 tablespoon Bloody Darn Good Original OG Mix

• 1 teaspoon Dijon mustard

• 1 small garlic clove, grated

• Freshly ground black pepper

• Pinch of red pepper flakes

Instructions

Heat a skillet to medium-high heat and add the green beans along with the water and ¼ tsp salt. Cover and cook over medium-high heat, stirring now and then, until the green beans are tender-crisp and the water cooks off, about 7 to 10 minutes.

While the green beans are cooking, mix together the olive oil, lemon juice, Bloody Darn Good Original, Dijon mustard, garlic, black pepper, red pepper flakes, and the remaining 1/4 teaspoon salt.

Once the green beans are cooked, pour the vinaigrette into the skillet. Add the toasted almonds and half of the feta. Toss to combine.

Transfer to a serving platter and top with the remaining feta, and basil and toasted almonds.

This salad is delicious served warm, room temperature, or cold.

Why We Love It

It’s bright. It’s crunchy. It’s salty in all the right ways. And it proves that green beans do not have to be boring to be invited to dinner.