Shuswap Green Bean and Feta Salad



  • 1 lb fresh green beans , tips removed
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • fresh ground pepper
  • 2 tbsp minced fresh dill
  • 3 tbsp slivered red onion
  • 1/4 cup crumbled feta cheese
  • pinch of salt


Makes 4 servings

  1. Steam green beans long enough to leave them still crisp. Careful not to over steam as you want the beans to be a bit firm, not soft and limp
  2. Once steamed, rinse beans under cold water to stop them from cooking any further
  3. Drain and pat dry
  4. In a medium bowl combine olive oil, lemon juice and pepper
  5. Add the cold green beans and toss to coat the beans
  6. Add dill and onion slices, toss
  7. Cover and refrigerate for 30 minutes
  8. Remove from fridge and add feta, toss and serve

Serve cold or at room temp

Heaven in the Shuswap

Green beans are not the friendliest keto food, but they can be worked into your meals. This recipe is served as a side salad so your helping won’t be huge, although once you taste this it will be hard to stop at just one serving. My girlfriend in the Shuswap introduced me to this salad many years back when we both had big vegetable gardens and an abundance of bush beans and dill weed.

Nutrition Facts

Amount Per 1 Serving

Slicing Onion

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