My garden is bursting with fresh green beans. I’ve seen a few variations of this salad through the years, so I decided to toss some ingredients together and see if I could make a version that I loved. Mission accomplished. It’s fresh and fabulous. And it’s so healthy for you, you won’t feel bad going back for seconds!
For the salad:
1 pound fresh green beans, trimmed and cut in half
1/4 cup chopped sun dried tomatoes
1/4 chopped kalamata olives
4 tablespoons crumbled feta
For the dressing:
3 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 teaspoon dijon mustard
1 clove fresh garlic, minced
1/2 teaspoon salt
1/2 teaspoon parsley
1/4 teaspoon dried oregano
Pepper to taste
In a small mixing bowl whisk all dressing ingredients and place in fridge.
Place trimmed and cut green beans in a pot of boiling water. Cook beans for 5 minutes over rolling boil. Remove beans promptly from boiling water, drain and place in an ice water bath to halt the cooking process.
Place beans in a large bowl, add the sun dried tomatoes and olives and drizzle dressing over the top. Toss to coat, and then top with feta cheese just before serving. Enjoy!
We do something very similar. Green beans are prepped the same. We will saute split cherry tomatoes with some garlic and toss those with the green beans, then make a quick balsamic vinaigrette then put shaved parmesan cheese on top. Delicious!
This looks great. I have been googling recipes for my green bean haul and this one seems like a keeper. Thank you, Mavis!