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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 4 |
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I have made this as a main dish for the summer months, when produce is young and tender. You may add canned tuna, or even sliced chicken breast if desired. Or leave out the feta and have as a side vegetable salad along with hamburgers, or hot sausage grilled to perfection for those summer evening entertaining. Ingredients:
1/2 lb green runner beans |
1/2 lb french style green bean, halved |
2 cups fresh garden peas, shelled |
1 cup green fava beans, shelled |
5 scallions, sliced |
8 radishes, sliced |
1 cup feta cheese, cubed |
1/4 cup walnuts, chopped |
1 navel orange, juice and zest |
1 1/2 tablespoons fresh chives, snipped |
3 tablespoons olive oil |
1 tablespoon walnut oil |
salt |
pepper |
2 tablespoons fresh mint, torn |
2/3 cup plain yogurt |
Directions:
1. Trim green beans removing strings and cut in two.
2. Cook in salted boiling water for four minutes.
3. Add in the French beans, shelled fava beans and shelled peas.
4. Note here: sometimes it takes fava beans a little longer to cook than the peas, depends on how young and tender they are, so you may want to add them to the first green beans.
5. Cook another four minutes or just until all are tender.
6. Drain and rinse in cool iced water to stop cooking.
7. Remove and place all cooked beans to a large bowl or platter.
8. Add the sliced scallions, the snipped chives, and radishes.
9. Add in the feta cheese cubes either now, or after the dressing, as not to break up too much when tossing .
10. Mix together the juice of orange, the olive oil, the walnut oil, and seasonings.
11. Pour over the garden vegetables and toss lightly.
12. Mix the orange zest, mint and yogurt together in a separate bowl.
13. At serving time, pour over the yogurt dressing and serve.
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