Normally this space would feature a sweet treat, but I haven’t made anything particularly interesting lately and rather than post my hundredth rendition of chocolate chip cookies, I am sharing this refreshing green bean salad made with green beans, feta, mint and walnuts.
It’s our new favorite accompaniment to our (very often repeated) pizza dinners. It’s also perfect for Easter, and since I haven’t shared any Easter dishes lately, I thought you all might like this one. You can make it ahead of time (of course) and put the cheese and nuts on later, or serve it immediately all at once.
- 1 1/2 pounds of trimmed fresh green beans (weighed after trimming)
- 1/4 cup roughly chopped fresh mint
- 1/2 cup roughly chopped Italian parsley
- 1/2 cup thinly sliced red onion (soak in water to remove some of the bite)
- 1 1/2 cups sliced cherry tomatoes
- 2/3 cup extra virgin olive oil
- 1/4 cup white wine or rice vinegar
- 1/4 teaspoon salt plus more to taste
- 1 clove garlic, minced
- Freshly ground pepper to taste
- 1 cup crumbled feta cheese
- 1 cup toasted and chopped walnuts
- Bring a very large pot of salted water to a boil. Add the beans and cook for about 5 minutes, then drain and quickly plunge into a bowl of ice water. Drain and pat dry. Transfer to a large mixing bowl and toss the beans with the mint, parsley, onion, and tomatoes.
- Mix together the oil, vinegar, salt and garlic. Pour as much as desired (I pour about half and save the rest for people who want more dressing) over the beans, then toss to coat. Keep in a covered dish until ready to serve. Before serving, toss with cheese and top with walnuts.