We've added a few unexpected ingredients to this Greek salad. Green beans, white kidney beans and hard-cooked eggs dress up this salad to make it a welcome addition to any potluck.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 lb. (225 g) fresh green beans, trimmed, cut into 1-inch lengths
1 can (19 fl oz/540 mL) white kidney beans, rinsed
1 can (14 fl oz/398 mL) quartered artichoke hearts, drained
1 cup crumbled feta cheese with garlic and herbs
1 cup grape tomatoes, cut in half
1/2 cup pitted Kalamata olives
2 hard-cooked eggs, cut into wedges
1/4 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing
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How do I make it ?
Add green beans to pan of boiling water; cook 1 to 2 min or until crisp-tender. Drain. Immediately add green beans to bowl of ice water; let stand until cooled. Drain.
Arrange green beans and all remaining ingredients except dressing on platter.
Drizzle with dressing.
Kraft Kitchen Tips!
Green vegetables contain natural chlorophyll which gives the vegetables, such as the green beans in this delicious salad, their colour. Here the beans are blanched, or cooked for a short time in boiling water, to help brighten the colour.
For a different look, combine all ingredients except eggs in large bowl. Top with eggs.
Calories From Fat
% Daily Value
Total fat 8 g
Saturated fat 3 g
Cholesterol 60 mg
Sodium 500 mg
Total carbohydrate 20 g
Dietary fibre 8 g
Sugars 3 g
Protein 11 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.