Simple Green Bean Salad Recipe
Growing up with a large garden, I vividly remember helping my Mom pick green beans for family dinners; that fresh cracking noise of snapping off the ends is unlike any other sound.
Green Beans = Summer!
Fresh green beans are a sure sign that warm weather has arrived. And with local, organic green beans coming into season in California (and very soon in Washington State), this recipe is a great way to freshen up a summer meal.
- Kosher salt
- 1 1/2 pounds green beans
- 1 1/2 cups chopped walnuts
- 1/2 cup white wine vinegar
- 1/2 cup olive oil
- 1 cup feta, crumbled
- Freshly cracked black pepper
- Preheat the oven to 350 F.
- Place nuts in a single layer on an ungreased, shallow pan or rimmed cookie sheet and bake 5 to 10 minutes or until the nuts are golden brown. Stir or shake the pan during toasting to brown the nuts evenly.
- Prepare the green beans by running them under cool water and snapping or cutting off the ends.
- Bring a large pot of water to a boil over high heat and season to taste with salt. Add the green beans and cook for 3 to 4 minutes until tender but still crisp. Transfer to an ice bath, drain and then pat dry.
- Add the green beans and walnuts together in a large bowl.
- In a separate bowl, whisk together the vinegar and olive oil. Season to taste with salt and pepper.
- Pour the vinaigrette over the green beans and walnuts and gently toss to combine.
- Transfer to a platter, and finish with a sprinkle of crumbled feta and freshly cracked black pepper.
Adapted from Guy’s Big Bite, courtesy of Food Network.