- Serves: 6 as a salad dish
- Preparation Time: 20 minutes
- Total Cooking time: 10 minutes
When most people hear the words bean salad, the first thing that comes to mind is the pale khaki colored mix of beans, onions and an as yet unidentified vinegar-oil-and sugar syrup solution that you find in most mass market deli counters. This recipe is about as far from that mix as you can get, with bright greens, reds and purple colors and crunchy textures combining to make a memorable salad that wins over most palates. Best served at picnics or barbecue settings but it would also make a welcome addition to a fine gourmet meal at home.
|2||lbs||Fresh green beans, “string” removed and snapped in half|
|1||lb||grape tomatoes (the really small variety) or cherry tomatoes cut in ½|
|1||medium||red onion sliced into thin “matchsticks”|
|4||oz||crumbled feta cheese|
|1||cup||pitted Kalamata olives (optional)|
|3/4||cup||red wine vinegar|
|pinch dried oregano|
Blanch green beans in vigorously boiling water for approximately 5-7 minutes or just until they turn bright green. Remove from boiling water and plunge immediately into cold or iced water to stop the cooking process. Combine the green beans with the tomatoes, feta cheese and other vegetables in a non reactive (non metal) bowl and set aside. Whisk vegetable oil, vinegar, and remaining ingredients together and pour over the salad mixture. Chill, covered in the refrigerator for at least 30 minutes to one hour, and serve immediately.