Green Bean Salad

Green Bean Salad


Did we mention there's feta?
  • 1 lb. fresh green beans, rinsed, trimmed
  • ¼ c. plus ½ tsp. kosher salt, divided
  • 1 clove garlic, finely chopped
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. red wine vinegar
  • ½ tsp. freshly ground black pepper
  • 2 tbsp. extra-virgin olive oil
  • ¼ red onion, thinly sliced
  • 1 c. halved cherry tomatoes
  • ½ c. pitted halved Kalamata olives
  • 3 oz. feta, torn into chunks
  1. Fill a large pot halfway with water and bring to a boil. Stir in ¼ cup salt, then add green beans. Cook, stirring occasionally, until just tender, 3 to 4 minutes.
  2. Meanwhile, fill a large bowl halfway with ice. Pour in water so bowl is three-quarters full.
  3. Using a slotted spoon or tongs, transfer green beans to ice water. Let sit until chilled, about 10 minutes. Drain and dry in a salad spinner or pat dry with paper towels.
  4. In a large bowl, whisk garlic, lemon juice, vinegar, and remaining ½ teaspoon salt until combined. Let sit 5 minutes. Whisk in pepper. While whisking, slowly add oil until emulsified.
  5. Add beans, onion, tomatoes, olives, and 2 ounces feta to dressing. Using tongs, lightly toss to combine. Top with remaining 1 ounce feta.

All rights and material belong to owners