I am always looking for quick,
easy and tasty recipes using our favorite vegetable and this recipe fits the bill
perfectly. I found this recipe for a cold green bean salad in The Charleston Gazette.
This is the perfect easy side dish for any night of the week, and it's the perfect
make ahead barbecue dish.
recipe features blanched green beans in a vinaigrette with dill and garlic topped
with feta cheese, red onions and roasted pecans.
had this cold green bean salad alongside simple baked salmon with lemon and dill.
It was a perfect light summertime dinner.
nice thing about a recipe like this is that you can use more or less of the garlic,
feta cheese, red onions and pecans to suit your taste.
read my "Cooks Tips" following the recipe.
Beans, Feta & Pecans
1 1/2 pounds fresh green beans, trimmed and cut into 1-inch pieces
2/3 cup olive oil
dried dill weed
white wine vinegar
teaspoon minced garlic
1/4 teaspoon salt
teaspoon freshly ground black pepper
1 cup coarsely chopped pecans, toasted
1/4 cup diced red onion
1 cup crumbled feta cheese
green beans in large saucepan of boiling water, about 4 minutes. Drain, immerse
in cold water, drain, and pat dry.
olive oil, dill, vinegar, garlic, salt and pepper in a small bowl. Whisk to blend.
beans in a shallow serving dish. Toss with dressing.
with pecans, red onion and feta, toss and serve.
4 - 6
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
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.