Here’s my new favorite way to eat green beans. Serve this cold salad along side grilled salmon or shrimp for a fantastic meal. Also delicious scooped on top a bed of lettuce.
Ingredients:
1 lb. fresh green beans, trimmed and cut into 1-inch pieces
1/2 cup extra virgin olive oil
1 teaspoon dried dill weed
1/4 cup white wine vinegar
1/2 teaspoon fresh garlic, minced
Juice from 1/2 fresh lemon
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup pecans, toasted and coarsely chopped
1/2 cup diced red onion
1 cup feta cheese, crumbled
Directions:
- Cook green beans in large saucepan of boiling water, about 4 minutes.
- Drain, then immerse in cold water.
- Drain again, then pat dry.
- Combine olive oil, dill, vinegar, garlic, lemon juice salt and pepper in a small bowl. Whisk to blend.
- Place beans in a serving dish. Toss with dressing.
- Add pecans, red onion, and feta. Toss to combine.
- Refrigerate leftovers in a tightly sealed container.
we ate this last night with the pesto shrimp. LOVED it!