Crunchy Chopped Green Bean Salad (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
12 ounces green beans, sliced into 1-inch bite-size pieces and blanched until bright green |
1 cup cherry tomatoes, halved |
1/2 cup crumbled feta cheese |
1/2 cup olives, pitted and chopped |
4 radishes, sliced paper-thin on a mandoline |
1 english cucumber, diced |
1 shallot, sliced paper-thin on a mandoline |
one 4-ounce jar hearts of palm, drained and chopped |
extra-virgin olive oil |
kosher salt and freshly ground black pepper |
special equipment: mandoline slicer |
Directions:
1. Add the green beans, cherry tomatoes, feta cheese, olives, radishes, cucumber, shallots and hearts of palm to a large bowl. Drizzle with extra-virgin olive oil. Season with salt and pepper and serve immediately.
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