Green Bean Salad
The combination of colours in this Green Bean Salad remind me of the Italian flag! This mediterranean side dish is a great accompaniment to any meal but I especially enjoy it with these ribs.
You know what I look forward to most about the impending summer? Being able to get fresh produce locally like string beans! Do you hit up farmers markets too? If we had any room left in our backyard, I’d probably even grow beans too!
We’re not making the full recipe as written because it’s just the two of us. And I prefer to make this fresh each time than to have leftovers. Trim the beans.
Then cook them in boiling water for 5 minutes.
I personally dislike waterlogged beans. So here’s our trick. We grab the salad spinner and give them a spin! The spinner isn’t just for salad :).
Be sure to use an extra virgin olive oil that you love in this recipe. Measure out the oil and cut the tomatoes. Then add in the rest of the ingredients and combine to mix.
Sometimes I’m not even aware of what’s in the background when I’m snapping pictures, so don’t be confused by the blueberries (another thing I love to pick up at the farmers market). Usually when Hubs and I are in the kitchen together we have other things on the go, like gluten free blueberry muffins.
Finally add some feta on top. We actually didn’t have any almonds when we made the recipe but always add them to the dish. The toasted almonds add a crunch this dish is missing otherwise!
Leave it in the larger bowl to serve family style or serve in individual bowls.
Green Bean Salad
Recipe details
- 4 servings
- Prep time: 10 Minutes Cook time: 8 Minutes Total time: 18 min
Comments
Share your thoughts, or ask a question!
Can you use a different vinegar
Can you make this salad ahead of time and refrigerate it with the dressing on it ?