Green Bean Salad with Feta

If you read one of my earlier posts, you know that I had the “dilemma” of being overstocked in the produce department this past week (due to a recent shopping extravaganza at Costco).  One of my overstocks was a 2lb bag of Baby Green Beans aka Haricot Verts.  Although I just love eating green beans, the thought of sauteing them or steaming them just wasn’t appealing to me, probably because of the hot weather, so thankfully I remembered this recipe that I make every summer (but for some reason haven’t yet this summer!).

This salad is so tasty, and healthy too.  It’s great for BBQs because it’s light and easy to make.  If you like feta, you will love this salad!

Green Bean Salad with Feta
Southern Living Magazine, July 2004

1 1/2 pounds green beans, trimmed
1 small red onion, chopped (about 1/2 cup) (I like to thinly slice the onion)
1/2 cup Lemon Vinaigrette
2 ounces crumbled feta cheese 
1/2 cup walnuts, toasted and coarsely chopped

Cook green beans in boiling salted water to cover 8 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain and pat dry. Place in a serving bowl; cover and chill at least 2 hours.
Add chopped onion and Lemon Vinaigrette to beans, tossing to coat. Sprinkle with feta and walnuts. Garnish, if desired.

Lemon Vinaigrette

3 tablespoons fresh lemon juice
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard 
1/2 teaspoon sugar 
1/4 teaspoon salt 
1/8 teaspoon freshly ground pepper 
1/2 cup vegetable oil 

Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.

Makes about 1 cup.