Lemony green bean salad with feta, red onion, and marjoram from Food52

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Notes about this recipe

  • innerharbors on September 05, 2025

    Fabulous. Not one change needed.

  • mharriman on August 11, 2020

    We really liked this salad. I made half a recipe for two people. It looks pretty on a rectangular plate,was a refreshing change from tossed green salad, and Is a great way to take advantage of fresh green beans at the height of the season in August. I didn’t use the sweetener and didn’t miss it at all. Definitely will repeat.

  • Rutabaga on July 14, 2016

    This is a beautifully simple salad to make ahead. I used a mix of green beans and canned cannellini for some protein. To keep the beans crisp, I blanched them for just two minutes, and I left out the agave syrup/sugar.

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