Ingredients

The following ingredients have 3 Servings
  • 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 ((optional garnish))
  • 3 TBSP extra virgin olive oil
  • 1 TBSP white wine vinegar (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

Instruction

  • 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!