Green Bean Salad

July 22, 2016

I came across this Green Bean Salad this summer and having made it a few times I can tell you this, it's amazing. 

Anything that's really easy, requires my kitchen to not heat up, and tastes delicious is a keeper in my book. 

Last night I made this in about 30 minutes (cutting 2 lbs of green beans really extended the time) during nap time to take to the Celebrate Recovery dinner. Easy people, easy. 

Start off my blanching a two pounds of green beans for about 3-4 minutes.

While that's going, mix all of the other ingredients together in a large bowl, except for the feta. 

Lastly, toss in the drained green beans and feta and stir until the green beans are well coated. 

Green Bean Salad

adapted from Reshaping It All

2 lbs of green beans, stems removed
1 cup feta cheese, crumbled
2 cups of cherry tomatoes, halved
4 tbsp diced red onion
1/2 cup silvered almonds
3 tbsp olive oil
4 tbsp red wine vinegar
4 tbsp chopped fresh basil
2 minced cloves of garlic
Salt & Pepper

Blanch green beans in boiling water for 3-4 minutes, drain and submerge in ice water to stop cooking. In a large bowl combine tomatoes, red onion, almonds, olive oil, red wine vinegar, basil, and garlic. Toss in green beans and feta, stir to combine and season with salt and pepper. 

** To make a smaller batch, halve all ingredients except feta, almonds,  and olive oil.