Green Bean Salad with Hearts of Palm also has olives, red pepper, and Feta, and this is a great summer salad for people who like green beans. And the addition of hearts of palm makes this a truly memorable salad!

PIN Green Bean Salad with Hearts of Palm to try it later!

Any time you’re making one of my favorite Grilling Recipes, this Green Bean Salad with Hearts of Palm would be a nice low-carb salad to serve on the side. And I love this salad that uses some of my favorite summer ingredients like roasted red peppers, hearts of palm, Greek olives, and Feta Cheese so today I’m reminding you about this recipe for my Friday Favorites pick!

The other ingredients I love here are fresh oregano and fresh basil. I used a generous amount of herbs in the dressing, but if you don’t have an herb garden you can buy basil and just use dried oregano.

No matter how much you switch it up to fit your own food preferences, I hope you’ll try this tasty salad that’s something I make every summer when I’m having dinner guests!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What are Hearts of Palm?

If you’re not familiar with them, Hearts of palm are a slightly-crunchy vegetable that’s harvested from the center of domesticated palm trees. They used to be a controversial ingredient, but now harvesting methods don’t damage the trees and wild palms are protected in many places. And Hearts of Palm are so delicious! Here’s more about Hearts of Palm and how to use them.

Can you use fewer hearts of palm in this salad?

Hearts of palm are one of my favorite summer ingredients and something I used more generously in recipes when my  Costco was carrying them in big jars! In the regular grocery store they’re definitely more pricey, and you can get away with a lot less hearts of palm than I’m using here if that’s what works for your budget. But please don’t leave them out; the hearts of palm are amazing in this salad.

What if you don’t want Greek Olives in the Green Bean Salad?

For me the other flavors in this salad go perfectly with the Greek olives I used, but I know that Greek olives are not everyone’s cup of tea, and if you prefer black olives you can definitely use those.

Want more Salads with Hearts of Palm?

I love hearts of palm so much I have a whole collection of Low-Carb Salads with Hearts of Palm. Check that out if you’re also a fan of this tasty low-carb salad ingredient.

How to make Green Bean Salad with Hearts of Palm:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Try This Next Tomato Avocado Salad with Edamame

1. Trim the beans, then steam then for about 7 minutes, using a steamer insert (affiliate link) in a large pot or an electric vegetable steamer (affiliate link).
2. As soon as beans are tender-crisp plunge them into ice water to stop the cooking; then drain very well in a colander placed in the sink.
3. This is a shot of the big jars of Hearts of Palm I used to get at Costco, sigh. You can use less if you’re buying them in the grocery store!
4. Drain and slice the Hearts of Palm (affiliate link), cut olives in half, and measure out the Feta.
5. Combine the balsamic vinegar, lemon juice, olive oil, lemon zest, chopped fresh oregano, and chopped fresh basil to make the dressing. (I use my immersion blender with a bowl attachment to make the dressing, but a food processor will work well too. (affiliate links)
6. By now the beans should be pretty well drained, so spread out on paper towels and blot dry so the salad won’t be watery.
7. Toss together the beans, sliced hearts of palm, chopped Roasted Red Peppers in a jar (affiliate link), and olives with as much dressing as you prefer.
8. Then gently mix in the Feta and season the salad to taste with fresh-ground black pepper.

Make it a Low-Carb Meal:

Green Bean Salad with Hearts of Palm would taste great with Very Greek Grilled Chicken, Steak and Mushroom Kabobs, Grilled Sausage and Peppers, Rosemary-Mustard Grilled Chicken, or Grilled Flat Iron Steak with Chimichurri Sauce for a low-carb meal.

More Green Bean Recipes to Try:

Ingredients

Ingredients:

• 1 lb. fresh green beans, preferably French green beans
• 2 cups sliced hearts of palm (more or less is fine)
• 3/4 cup Kalamata olives or black olives, drained and sliced in half
• 1 cup diced roasted red bell pepper from a jar
• 1/2 cup crumbled Feta cheese
• fresh ground black pepper to taste

Dressing Ingredients:

• 1 T balsamic vinegar
• 2 T fresh squeezed lemon juice
• 1/3 cup olive oil
• 1 tsp. lemon zest (probably optional, but good)
• 2 T chopped fresh oregano (or use small amount dried oregano)
• 2 T chopped fresh basil (I would omit basil if I only had dried basil)

Instructions

1. Trim ends from green beans. (I do this by gathering a handful, then standing them up on the cutting board while holding loosely so the beans all line up, then trimming the ends. Turn over and repeat with the other end.)
2. Cut beans into pieces about 2 inches long.
3. Steam beans using a steamer insert (affiliate link) in a large pot with a tight-fitting lid or an electric vegetable steamer (affiliate link) until they’re barely tender-crisp. I steamed mine 7 minutes; I would check at that point to see if they’re as done as you prefer as I like to keep the beans quite crisp.
4. When beans are as tender as you’d like them, remove from steamer and plunge immediately into a bowl of ice water to stop the cooking.
5. Remove beans to colander and let them cool and drain about 15 minutes, then spread beans out on paper towels and blot dry.
6. While beans cook, drain and slice the hearts of palm, drain and chop red peppers, drain olives and cut in half, and measure out the Feta.
7. Combine balsamic vinegar, lemon juice, olive oil, lemon zest, chopped fresh oregano and chopped fresh basil and process until herbs are very finely chopped and dressing is mixed well. I did this in the small bowl chopper attachment of my immersion blender with a bowl attachment, which worked great but you can also use a food processor.(affiliate links)
8. To assemble the salad, combine the drained beans with sliced hearts of palm, olive halves, and chopped red pepper.
9. Add as much dressing as needed to moisten salad and combine gently. (You may not need all the dressing.)
10. Add feta cheese and stir enough to barely mix in feta.
11. Grind over some black pepper and serve immediately.
12. This will keep for several days in the refrigerator, but bring to room temperature before serving the leftovers.

Notes

This recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 232Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 11mgSodium: 437mgCarbohydrates: 13gFiber: 5gSugar: 5gProtein: 5g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Green Bean Salad with Hearts of Palm is a perfect side dish for low-carb or Keto diet plans and any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Green Bean Salad with Hearts of Palm was first posted in 2007! The recipe was last updated with more information in 2023.

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Tomato Avocado Salad with Edamame

I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!

PIN Tomato Avocado Salad with Edamame to try it later!

This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!

I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!

If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Edamame?

Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.

Is Edamame high in carbs?

Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.

How to store avocado so it stays good longer:

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

How to Make Tomato Avocado Salad with Edamame:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
2. Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
3. I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
4. Cut tomatoes in half so you have 2 cups of tomatoes.
5. Slice green onions, more or less to taste.
6. For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
7. I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
8. Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
9. Then mix in avocado.
10. Serve salad right away.
11. This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.

Make it a Low-Carb Meal:

I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.

More Salads with Avocados

If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.

Popular Recipe Blueberry Matcha Latte Recipe – Pinch of Yum

Ingredients

Ingredients

• 2 small avocados
• 1 T fresh lime juice
• 2 cups cherry tomatoes
• 12 oz. frozen shelled edamame (see notes)
• 1/2 cup sliced green onion

Cumin-Lime Vinaigrette

• 4 T fresh lime juice
• 1/2 tsp. ground cumin
• 1 tsp. Spike Seasoning
• 1/2 tsp. Vege-Sal (or salt)
• 3 T extra-virgin olive oil (more or less to taste)

Instructions

1. Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
2. Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
3. Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
4. Slice about 1/2 cup of green onion, more or less to taste
5. Whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.\
6. I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
7. Mix together tomato and edamame and toss with the desired amount of dressing
8. Then gently mix in the chopped pieces of avocado
9. Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.

Notes

Twelve ounces of frozen shelled edamame is about 2 cups.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.

Share This:

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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