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Green Beans, Feta & Pecans

1 1/2 pounds fresh green beans, trimmed and cut into 1-inch pieces

2/3 cup olive oil

1 teaspoon dried dill weed

1/3 cup white wine vinegar

1/2 teaspoon minced garlic

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup coarsely chopped pecans, toasted

1/4 cup diced red onion

1 cup crumbled feta cheese

COOK green beans in large saucepan of boiling water, about 4 minutes. Drain, immerse in cold water, drain, and pat dry.

COMBINE olive oil, dill, vinegar, garlic, salt and pepper in a small bowl. Whisk to blend.

PLACE beans in a shallow serving dish. Toss with dressing.

SPRINKLE with pecans, red onion and feta, toss and serve.

Serves 4 - 6

Cooks Tips: I used the 1 1/2 pounds of green beans called for in the original recipe and found there was more than enough vinaigrette, feta, red onions, etc. that I could have used a full 2 pounds. I also squeezed the juice of 1/2 lemon over the dish before I served it as I think it needed something to brighten it up a bit.

I toasted the pecans in a 350 degree oven. I placed the pecans in a single layer on a sheet pan and cooked them almost eight minutes, checking them and stirring them frequently.