Green bean, Tomato and Feta Salad

Ingredients:
12 oz. fresh green beans, ends trimmed and cut into bite-sized pieces
1 lb. cherry or grape tomatoes, cut in half
2 green onions, cut on the diagonal into thin slices
1/2 cup crumbled Feta cheese

Dressing Ingredients:
3 T olive oil
2 T apple cider vinegar
1 tsp. lemon zest (zest the lemon first and then squeeze the juice)
1 T fresh-squeezed lemon juice
3/4 tsp. salt
1/2 tsp. freshly-ground black pepper
1 tsp. dried oregano
1 tsp. dried basil

Instructions:

Whisk together the dressing ingredients so the flavors can combine while you prep the other ingredients. Trim ends of beans and cut into bite-sized pieces.
Bring a medium-sized pot of salted water to a boil, add beans and cook for 3-4 minutes, or until barely tender-crisp. (Taste a bean to be sure.) While beans cook, cut cherry tomatoes in half and slice green onions.

When beans are tender-crisp, drain into a colander placed in the sink, then rinse beans with cold water until they’re cool. Drain beans again, then put them between a double layer of paper towels and blot dry. (Don’t skip this step or the salad will be watery.)

Combine beans, tomatoes, and green onions in a salad bowl and toss with dressing until evenly distributed. Add crumbled Feta and stir to combine. Serve immediately.

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Filed under Vegetables and Vegetarian Dishes

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