f you are looking for something different to make this picnic season, try this Green Bean Salad.
Marinated Green Beans with Olives, Tomatoes, and Feta
Makes about 4 servings
1/2 pound fresh green beans, trimmed
2 tablespoons olive oil
1 clove garlic, minced
1/2 cup kalamata olives, pitted and sliced
1 tomato, seeded and chopped
2 tablespoons red wine vinegar
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 (8 ounce) package crumbled feta
Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 3 to 5 minutes
Immediately drain the green beans and plunge into ice water to stop the beans from cooking further
Drain the beans and set aside
In a mixing bowl, stir in the garlic, olives, tomatoes, vinegar, oregano, salt, and pepper
Add green beans
Toss together until beans are evenly coated
Chill before serving
Sprinkle feta cheese over the top
This recipe is best to be eaten fresh. Leftovers are not as enjoyable as when it is first made.
