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Green Bean Salad with Feta, Walnuts and a Creamy Vinaigrette


  • 1 1/2 Pounds-Green Beans-cut into 1” pieces on the bias
  • 1/2 Each-Red Onion-or to taste, sliced into quarter moons
  • 1 Ounce-Rice Wine Vinegar
  • 1 Tablespoon-Sour Cream
  • To Taste-Kosher Salt/Black Pepper
  • 1/4 Cup-Olive Oil-plus extra to toss walnuts
  • 1/2 Cup-Feta Cheese-crumbled
  • 1/2 Cup-Walnuts-chopped and lightly toasted


  1. Preheat oven to 350 degrees
  2. Bring a large stock pot of water to a boil.
  3. Lightly toss walnuts with a little olive oil and place on a baking sheet.
  4. Place in oven for 5-10 minutes or until lightly toasted and fragrant.
  5. Remove from oven a let cool to room temperature.
  6. In a small mixing bowl add vinegar, sour cream, salt, pepper and olive oil, whisk together to combine and place in the refrigerator while preparing the green beans.
  7. Fill a large bowl or pot with ice water.
  8. Add the cut green beans to the boiling water and blanch for 4 minutes, drain and place in the ice water to cool completely.
  9. Drain beans and place on a baking sheet lined with a clean kitchen towel, cover with another kitchen towel and place in the refrigerator until ready to assemble the dish.
  10. Make sure the beans are as dry as possible and place in a bowl with the feta cheese and walnuts.
  11. Drizzle with the dressing to taste and toss to coat, re-season and add more dressing if necessary.               
  12. Serve immediately or refrigerate until ready to use.