This is a quick, easy to assemble side dish. You'll want to make it early in the day, or a day before you serve it to give the flavors time to develop.
|Green Bean Salad Ingredients|
- 1 pound fresh green beans, trimmed
- 1/4 red onion, slices very thinly
- 1/4 of a roasted red pepper, cut into thin 1" strips
- 1 1/2 ounces feta cheese cut into small cubes
- 2 Tablespoons Herb Vinaigrette, recipe follows
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1 1/4 teaspoon garlic powder
- 1 1/4 teaspoon dried basil
- 1 1/4 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon Dijon mustard
- 1 teaspoon onion powder
Mix all the ingredients together in a jar with a lid. Shake vigourously to combine. Store in your refrigerator. Remove from the refrigerator to warm for 10-15 minutes before using.
Wash and prepare your green beans by trimming just the stem end of each bean.
|Trim the Stem End of the Beans|
Fill a large pot with water and bring to a boil over medium high heat. Add 1 tablespoon of salt. Add the beans all at once. Once the water returns to a boil, cook the beans for three minutes.
|Blanch the Beans|
Meanwhile prepare an ice bath for the beans. After the three minutes, remove the beans from the boiling water and place them directly into the ice bath. Once they are cold, strain them and set them aside.
|Blanching and Shocking Preserves the Color|
Slice the onion and red pepper. Cut the feta cheese into cubes. Combine the green beans, Feta cheese, onion and red pepper in a bowl. Pour two tablespoons of the herb vinaigrette over the mixture. Toss lightly to combine. Cover and refrigerate. Toss again before serving.
|Toss the Ingredients with the Herb Vinaigrette|