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!