Categories: Salads
Ingredients
- Ingredients:
- 1 lb. fresh green beans (about 4-5 cups beans)
- 1 red onion or sweet white onion, cut in half crosswise, then into slivers the same size as the beans
- 1/2 cup or more pitted Kalamata Olives, cut in half (or use any type of black olives that you like)
- 3/4 C - 1 C crumbled Feta cheese (I used my favorite feta cheese)
- Dressing Ingredients:
- 3 T white balsamic vinegar (or use white vinegar or white wine vinegar and a pinch of sweetener)
- 2 T extra-virgin olive oil
- 2 tsp. fresh lemon juice (I use my fresh-frozen lemon juice)
- 2 tsp. Dijon mustard
- 1 tsp. dried oregano
- 1 tsp. Greek seasoning
- fresh-ground black pepper to taste
Directions
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Trim both ends of beans. (I trim them by loosely holding a handful of beans while standing them upright on the cutting board to line up ends of beans. Trim, then repeat with the other end.) Then cut beans into pieces about 2 inches long. Steam beans until barely tender-crisp, about 5 minutes, then quickly drain beans and plunge into cold water with ice cubes to stop cooking. Remove quickly from ice water and let beans drain very well in a colander.
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While beans are draining, cut onions into strips slightly smaller than beans and cut olives in half. Crumble desired amount of Feta. Whisk together the white balsamic vinegar, olive oil, lemon juice, Dijon, dried oregano, Greek seasoning, and pepper to make the dressing.
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Combine beans, olives, and onions in plastic or glass bowl, pour dressing over and stir a few times so all vegetables are well covered. Gently stir in Feta and serve.
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(You can chill several hours to allow flavors to blend and then gently stir in the Feta when you serve the salad, but we skipped the chilling step this time and it was still fantastic.)
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This will keep for a few days in the refrigerator, but I think it’s best the day you make it.