Green Bean and Feta Salad
Brightly colored and with a satisfying crunch, green beans don’t need much to improve them — as long as you don’t overcook them! Steam or boil your green beans to get maximum flavor out of them.
Ingredients
- 3 cups green beans
- 2 1/2 tablespoons Balsamic Vinaigrette
- 3/4 cup halved cherry tomatoes
- 1/4 cup thinly sliced shallots
- 6 or 7 basil leaves
- 2 ounces crumbled feta cheese
- 1 quart-size Mason jar
Balsamic Vinaigrette
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- pinch of salt
- freshly ground black pepper to taste
- 3 tablespoons olive oil
Instructions
- Trim the ends from the green beans; cut the beans in half crosswise. Bring a pot of water to a boil over high heat (don’t salt the water), add the beans, and boil for 5 minutes. Transfer the beans to an ice-water bath for a minute to stop the cooking process and preserve their color. Drain.
- When the green beans have cooled, layer the salad ingredients in the Mason jar, beginning with the vinaigrette and continuing with the tomatoes, shallots, cooked beans, basil leaves, and feta cheese. Seal and refrigerate until ready to use.
- Balsamic Vinaigrette
- Whisk together the vinegar, honey, salt, and pepper. Slowly add the olive oil, whisking, until the dressing thickens.
Tried this recipe?Let us know how it was!