Green Bean, Feta and Walnut Salad combines fresh blanched green beans with a refreshing mix of herbs, cheese and nuts. This is great for Easter or a light spring lunch.
Course Salad
Cuisine American
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Servings 6
Author Cookie Madness
Ingredients
1 ½poundsof trimmed fresh green beansweighed after trimming
¼cuproughly chopped fresh mint
½cuproughly chopped Italian parsley
½cupthinly sliced red onionsoak in water to remove some of the bite
1 ½cupssliced cherry tomatoes
⅔cupextra virgin olive oil
¼cupwhite wine or rice vinegar
¼teaspoonsalt plus more to taste
1clovegarlicminced
Freshly ground pepper to taste
1cupcrumbled feta cheese
1cuptoasted and chopped walnuts
Instructions
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.