Green Bean Salad
Tender green beans, cherry tomatoes, red onions, slivered almonds and feta cheese, dressed in a red wine vinaigrette!
Servings: 4
Ingredients
- 1 lb. slender green beans ends trimmed
- 1 c. cherry tomatoes sliced in half
- 2 T. Chopped red onion
- 1/2 c. slivered almonds
- 3 T. olive oil
- 2 T. red wine vinegar
- 2 T. chopped fresh basil
- 1 lg. clove garlic minced
- Kosher salt and freshly ground black pepper to taste
- 1 c. feta cheese crumbles
Instructions
- Boil a large pot of salted water. Add the green beans and cook until tender crisp, 1 to 2 minutes. Use a slotted spoon or spider to remove to a bowl of ice water. Drain well, pat dry and place the beans in a large bowl. Add tomatoes and red onions.
- Toast the almonds in a small skillet for 2 to 3 minutes. Remove to a plate to cool.
- In a small bowl, whisk together the olive oil, red wine vinegar, basil, garlic and salt and pepper to taste. Pour the dressing over the green beans and sprinkle with the toasted almonds. Let marinate in the refrigerator for 1 hour. Just before serving toss in feta cheese.