Green bean salad |

Can someone tell me what is happening with the weather?? It went from being nice and warm and sunny to cold and rainy again in a heartbeat… Boehoe… Ok, I do have to explain something here; as some of you may know; I am Dutch. And the Dutch are famous for a couple of things;

1. They want everything to be cheap and will chase bargains across the world (now that is not true for ALL Dutch. I am merely stating our reputation here…:) I tend to have a very expensive taste and a so-called ‘hole in my hand’, which means I am fabulous in spending Very un-Dutch)

2. We like cheese and are called cheeseheads regularly (again not true for all, since my sweetheart hates cheese :-0 )

3. We always complain about the weather… if it is warm; we complain that it is warm, if it is cold we complain that it is cold and o, a 1000 variations in between… And it is true. Meet a Dutchman in any country and one of the first things they will start talking about is the weather.

Try it out and let me know what happened! 🙂 I guess my opening-line proofs that I am Dutch after all! (I do have some very un-Dutch characteristics with which I will not bore you at this time…)

Anyway…. due to this ‘lovely’ weather today I figured I needed something a little warmer then a regular salad for lunch. Also because I went to spinningclass again this morning and I skipped breakfast. Which I know is not good, but believe it or not; I simply forgot. I am normally a very faithful breakfast person, so that was just a one-off… I had seen a recipe somewhere involving green beans and I have based my recipe loosely on that. The good thing is that I also got to use my homemade mayonnaise again, as well some of the feta I still have leftover (almost gone now!) and here is what I put together. You can eat it cold or warm, whatever you like as it is tasty regardless of the temperature

Green bean salad |

Green bean salad |

Green bean salad with egg

No ratings yet

Decorative clock showing preparation time


  • 175 gram of green beans
  • 1 - 2 eggs
  • 50 gr feta
  • some toasted pinenuts
  • fresh parsley
  • dried Italian herbs
  • mayonnaise

  • Cook the beans for about 10 minutes untill they are soft enough but still have a nice bite. Cook the eggs untill they are hard or whatever you like best. Toast the pinenuts in a dry frying pan. Mix the mayonaise with finely chopped parsley and some dried Italian herbs (ofcourse you can use fresh if you have it around)
  • Once the beans are cooked, rinse them under cold water and mix with the mayonaise and one of the (chopped) eggs. You can add some feta to this if you like. Put the beans in a bowl and sprinkle with toasted pinenuts. Slice the other egg and put on top as decoration. It tastes real good with a piece of toasted bread.
  • Enjoy!


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!



Sharing is caring!

Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist