Green Bean, Pecan, and Feta Salad |
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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 8 |
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A versatile and tasty veggie salad to help cool those hot summer days! Prep time is chilling time in the fridge. Ingredients:
2 lbs fresh green beans, ends trimmed |
1 small purple onion, thinly sliced |
4 ounces crumbled good quality feta cheese |
1 cup coarsely chopped toasted pecans |
1/2 cup olive oil |
1/4 cup champagne vinegar |
4 -5 drops good balsamic vinegar, to taste |
1 tablespoon chopped fresh basil |
2 cloves garlic, minced |
1/4 teaspoon salt, to taste |
1/8 teaspoon pepper, to taste |
Directions:
1. Trim the ends (and strings, if you like) from the green beans, then snap or cut them into thirds.
2. Using a steamer basket in a pan, cover and cook for 15 minutes or until crisp-tender; plunge the cooked beans into cold water to stop the cooking process, then drain and pat dry.
3. Toss together the cooked green beans, sliced onion, feta, and pecans in a large bowl; cover and chill in refrigerator for at least 1 hour.
4. Meanwhile, whisk together the remaining ingredients in a non-reactive bowl to make the vinaigrette; chill for 1 hour.
5. Pour the vinaigrette over bean mixture, toss, and chill an additional 1 hour; toss again just before serving.
6. Makes 8 servings.
7. Notes: walnuts or pine nuts can be substituted for pecans, and dill may be substituted for basil if you prefer.
8. Tweaked and adapted from a recipe posted at Gail's Recipe Swap.
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