This recipe offers a great way to use fresh green beans. Cooked bean salads have been common in America since the 19th century. They were often temporarily preserved with vinegar dressings; home refrigerators didn’t arrive until the early 20th century. The country’s biggest green bean producing states are Michigan, New York, Wisconsin, Oregon, and Illinois. This colorful salad captures the seasonal crunchiness and bright flavors of green beans. This fresh variation on bean salad maintains the snap and nutrition of the humble green bean.
Recipe Servings: 4
Prep Time
10 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
10 minutes
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Kosher salt, to taste
- 1 lb slender green beans, ends trimmed
- 1 cup feta cheese crumbles
- 1 cup cherry tomatoes, sliced in half
- 2 Tbsp chopped red onion
- ½ cup slivered almonds
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp chopped fresh basil
- 1 large clove garlic, minced
- Freshly ground black pepper, to taste
Directions
- Bring salted water to a boil in a large pot.
- Add green beans and cook until tender crisp, about 1–2 minutes.
- Transfer beans to a bowl of ice water to stop cooking process. Drain well and pat dry.
- Mix green beans, feta cheese, tomatoes, and onion in large bowl.
- Toast almonds in skillet on medium heat 2–3 minutes. Transfer to plate.
- Whisk together olive oil, red wine vinegar, basil, garlic, salt, and pepper in small bowl.
- Pour dressing over green beans and sprinkle with toasted almonds.
- Refrigerate 1 hour before serving.
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