| Prep: 15 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 10g | 3g | 12g |
| sugars | fibre | protein | salt |
| 4g | 3g | 5g | 0.9g |
There’s something enchanting about the combination of simple, fresh ingredients that harmonize so well together in bowl—like in my Runner Bean Salad with Feta and Olives. As a child, my loving Irish grandmother would often tell me how the right spinach salad would put a sparkle in the toothless fisherman’s eyes, a grin that would brighten even the gloomiest Irish morn. To this day, I remember the warmth in her emerald eyes as she reverently prepared our family dishes. This, though not identical, echoes those memory-ensconced moments.
An Ode to Simplicity
At first glance, the Runner Bean Salad with Feta and Olives might seem complex, but its beauty is in its simplicity. It allows room for the flavours of each ingredient to truly shine through. The delicate runner beans. The briny Kalamata olives. The tangy feta cheese. Each bite is a conversation between these ingredients—a dialogue that speaks volumes of freshness and distinctive flavours.
Health Benefits
Not just a festival for the taste buds, this salad packs a pretty hefty nutritional punch too. Runner beans are a rich source of vitamins A, C, and K which support your immune system, vision, and bone health. Kalamata olives, full of monounsaturated fats and antioxidants, are heart healthy and might help reduce chronic inflammation. The feta cheese is high in bone-friendly calcium while the fresh herbs are a source of potent antioxidants. Now that’s a dish I can feel good about indulging in! I know Healthline would agree with me on this.
Pairing Suggestions
Serve it alongside your favourite lean grilled protein like salmon or chicken for a well-rounded and satisfying meal. It’s a similar palate-pleaser to a classic Greek Salad, and it would pair just as beautifully with grilled octopus, a staple of Mediterranean cuisine. Or serve it as a tantalising side at a BBQ—it’s a perfect complement to burgers or ribs.
Every time I make this recipe, I feel like I’m passing a piece of my heritage to Laura and our little one, just as my grandmother did. It’s more than just food—it’s a token of love, comfort, and tradition, rooted deep in family ties and nourishing in more ways than just one.
What You’ll Need
- 3 cups of runner beans, trimmed and halved
- 1/2 cup of pitted Kalamata olives, chopped
- 1 cup of cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1/4 cup of extra virgin olive oil
- 1/4 cup of fresh lemon juice
- 1 tablespoon of Dijon mustard
- 2 cloves of garlic, finely minced
- Salt and freshly ground black pepper, to taste
- 1 cup of crumbled feta cheese
- 1/4 cup of fresh basil leaves, finely chopped
- 1/4 cup of fresh mint leaves, finely chopped
Method
Step One
Start by blanching the runner beans. Bring a large pot of salted water to a boil. Add the beans and cook for about 3 to 4 minutes, or until they are bright green and tender-crisp. Once cooked, drain the beans and shock them in a bowl of ice water to stop the cooking process. Once the beans have cooled, drain them again and set aside.
Step Two
Prepare the salad dressing next. In a small bowl, mix together the extra virgin olive oil, fresh lemon juice, Dijon mustard, finely minced garlic, salt, and freshly ground black pepper. Whisk everything together until it is well combined.
Step Three
In a large salad bowl, combine the blanched runner beans, chopped Kalamata olives, halved cherry tomatoes, and finely chopped red onion. Pour the prepared salad dressing over the salad and toss until everything is well coated in the dressing.
Step Four
Add the crumbled feta cheese, finely chopped basil leaves, and finely chopped mint leaves to the salad. Toss again until everything is well mixed.
Step Five
Before serving, taste the salad and adjust the seasoning with additional salt and pepper, if needed. Serve the Runner Bean Salad with Feta and Olives immediately or store it in the fridge until ready to serve.
