Fresh, smoky, and full of flavor, this healthy Grilled Green Bean Salad with feta, dill, lemon, and chives is an easy side dish for any summer meal.
Grilled Green Bean Salad
If you’re looking for a fresh no-lettuce, green bean salad that’s a little different from my classic version, this Grilled Green Bean Salad is one to make all summer long. Grilling gives the green beans a lightly charred, smoky flavor while keeping them crisp-tender. Tossed with lemon, fresh dill, chives, and crumbled feta, it’s a simple side dish that pairs perfectly with everything from grilled steak to salmon to burgers.
Why This Green Bean Salad Recipe Works
Most people think of lettuce or raw veggies when making a salad, but here I use grilled green beans instead. It’s so easy, everything gets cooked outside on the grill.
- Healthy: This dish is low in carbs and calories and high in fiber.
- Perfect for summer: Grill some meat with the green beans for a delicious, simple meal at your next backyard barbecue.
- Quick and easy: Season the green beans, grill them in under 10 minutes, then toss with the remaining ingredients.
Ingredients You’ll Need
Besides the green beans, you’ll need fresh herbs, feta, and a few pantry staples. See the recipe card below for the exact measurements.
- Green beans are an excellent source of fiber, folate, and vitamins A and C. To save time, you can buy pre-cut, pre-washed green beans.
- Olive oil helps the salt and pepper stick and adds moisture.
- Kosher salt and black pepper for seasoning
- Crumbled feta cheese for creaminess and a salty, tangy flavor
- Herbs: Chopped dill and chives for freshness
- Lemon juice for brightness
How to Make Grilled Green Bean Salad
You can serve this easy green bean salad warm or at room temperature. If you make it in advance and refrigerate it, let it sit on the counter for about 30 minutes before serving. See the recipe card at the bottom for printable directions.
- Season the green beans with olive oil, salt, and pepper.
- Grill the green beans: Preheat the grill to medium-high, then place the beans in a single layer in a grill basket. Close the lid and cook until tender and charred. Stir every few minutes so they cook evenly.
- Remove the green beans from the grill and let them cool a bit.
- Prepare the salad: Toss the green beans with feta, herbs, and lemon juice.
No grill? No problem!
If you don’t have a grill basket, you can cook them in a cast-iron skillet on an outdoor grill over medium-high heat for 8 to 10 minutes.
Customize It
- Acid: Swap lemon for white or red wine vinegar.
- Experiment with herbs: Try fresh basil, parsley, or tarragon.
- Don’t like feta? Substitute goat cheese, or omit it to keep it dairy-free.
- Briny ingredients: Add kalamata olives or capers.
- Make it a meal: Add protein, like shrimp, canned chickpeas, or diced chicken, to make it more filling
Serving Suggestions
If you’re firing up the grill, serve it alongside grilled meat for an easy dinner everyone will love.
Other Sides
Pair the grilled green beans with another side for a more satisfying meal.
Storage
Refrigerate the salad for up to 4 days. Microwave it for 30 to 60 seconds, or let it reach room temperature before eating.
More Summer Side Dish Recipes You’ll Love
- Grilled Corn Salad
- Corn Tomato Avocado Salad
- Red Potato Salad
- Italian Pasta Salad
- Macaroni Salad with Tomatoes
Grilled Green Bean Salad
Equipment
Ingredients
- 1 ½ pounds green beans, trimmed
- 2 teaspoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup crumbled feta cheese
- 1 tablespoon chopped dill
- 2 tablespoons chopped chives
- 1 tablespoon lemon juice
Instructions
- Preheat an outdoor grill to medium high heat.
- Add the green beans to a mixing bowl. Drizzle with olive oil and season with salt and pepper.
- Place a grill basket on the preheated grill and transfer the beans to the basket. Close the lid and cook, stirring every couple of minutes, until the beans are tender and charred in places, 8-10 minutes.
- Remove from the grill and let cool slightly. Add the beans to a serving bowl and top with the feta, dill, chives, and lemon juice. Gently toss to combine.
- Serve warm or room temperature.