Today, I thought I’d share my recipe for Balsamic & Feta Green Bean Salad with you all. Â It is a great light dinner salad as well as excellent as a side dish at your holiday table. Â The recipe is at the bottom of this post and is printable because I know you’ll want to save this one.
Yum
Ingredients:
2 lb fresh green beans, trimmed
1 1/2 teaspoon salt
2 garlic cloves minced (I use jarred minced garlic)
1/4 cup olive oil or olive oil blend
1 cup pitted Kalamata olives
1 pint of grape tomatoes, halved
2 tablespoons of balsamic vinegar
1/4 teaspoon of black pepper
4 ounces of feta cheese, crumbled
Boil the green beans with salt and cook until they are tender but slightly crisp. Â When finished, run them under cold water and place in a shallow dish.
Saute garlic in hot oil until fragrant, be careful not to burn the garlic. Â Remove from heat and add olives, tomatoes, vinegar, pepper and salt to taste. Â Saute for 3 minutes and pour over green beans while tossing to coat everything.
Chill for 3 hours or overnight. Â Before serving, sprinkle with crumbled feta cheese.
This salad is even better the day after.
- 2 lbs of fresh green beans, trimmed
- 1½ teaspoons of salt
- 2 garlic cloves, minced or 1 tablespoon of jarred minced garlic
- ¼ cup of olive oil or olive oil blend
- 1 cup pitted Kalamata olives
- 1 pint grape tomatoes, halved
- 2 tablespoons of balsamic vinegar
- ¼ teaspoon black pepper
- 4 ounces of feta cheese, crumbled
- Boil green beans in water with salt. Cook until tender yet slightly crisp.
- Run under cold water to cool and place in shallow dish.
- Saute garlic in hot oil until fragrant, being careful not to burn.
- Remove from heat and stir in olives, tomatoes, vinegar and pepper. Add salt to taste.
- Pour mixture over green beans tossing to coat.
- Chill for 3 hours or overnight.
- Sprinkle with crumbled feta cheese before serving.
Â
Â
Â