Greek Green Bean Salad

• Vegetarian
• Gluten free

• Produce

  • 1 clove Garlic
  • 6 oz Green beans, fresh
  • 1/4 tsp Oregano, dried
  • 1 Parsley, fresh
  • 1/2 tsp Parsley, fresh or dried
  • 1/4 cup Red bell pepper
  • 1/4 cup Tomato

• Condiments

  • 1/4 tsp Dijon mustard

• Baking & Spices

  • 1 pinch Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, quality extra virgin
  • 1 tbsp White wine or champagne vinegar

• Dairy

  • 3 tbsp Feta

Found on peasandcrayons.com

Description

Ingredients

• FOR THE SALAD:
• 6 oz fresh green beans, trimmed + halved
• 1/4-1/3 cup chopped red bell pepper
• 1/4 cup chopped tomato, optional
• 3-4 TBSP crumbled feta
• fresh chopped parsley, to garnish [optional]
• GREEK DRESSING:
• 3 TBSP quality extra virgin olive oil
• 1 TBSP white wine or champagne vinegar
• 1 clove garlic, smashed + minced
• 1/2 tsp fresh or dried parsley
• 1/4 tsp dried oregano
• 1/4 tsp dijon mustard
• a pinch of salt and pepper

Directions

• In a small bowl, whisk together oil, vinegar, garlic, parsley, oregano, dijon mustard, salt, and pepper and set aside to allow the flavors to meld.
• Trim ends off green beans and cut in half, if desired.
• Fill a medium pot with water and set to boil on high.
• Set aside a medium bowl of ice water.
• Once water is at a rolling boil, add green beans and cook for 3-5 minutes or until they reach your ideal tenderness. I like mine al dente; softened but still crisp!
• Drain and immediately submerge beans in ice bath to halt the cooking process.
• Combine green beans with red pepper and tomatoes and toss with dressing to coat.
• Top with crumbled feta and fresh parsley to garnish.
• Dive in now or set aside for later! This salad can be made in advance and left out at room temperature for several hours without the feta and up to 4 hours with the feta. For saucier green beans, allow salad to sit and soak up the delicious dressing, marinade-style! Or you can do what I did and scarf some right away while leaving the rest to marinate a bit. Enjoy!