Green bean salad with feta


Recipe development by Rebecca Touliatos

Yield: 8 servings

Preparation: 20 minutes

Refrigerate: 4 hours


2 pounds fresh green beans, trimmed

1/2 cup thinly sliced red onion

1 (6-ounce) can large pitted black

olives, drained and halved

1 pint cherry tomatoes, halved

1/2 cup olive oil

1/2 cup red-wine vinegar

2 teaspoons Greek seasoning

1/2 cup crumbled feta cheese


In a large saucepan, cover beans with water. Bring to a boil over high heat and cook until crisp tender, approximately 5 minutes. Remove beans from boiling water and plunge beans into ice water to stop the cooking process; drain. In a large bowl, combine beans, onion, olives, and tomatoes; stir. Set aside. In a small bowl, whisk together olive oil, vinegar, and Greek seasoning. Pour oil mixture over bean mixture. Cover and refrigerate for 4 hours. Sprinkle feta cheese over salad before serving.

Reprinted with permission from Hoffman Media, LCC and Taste of the South magazine,