I have never before had to fight the urge to devour green beans. Until tonight. Granted, these aren't plain green beans I am eating. And I'm starving. Still. I made the salad below and I am thoroughly enjoying its consumption.
Green Bean Salad with Mint Vinaigrette (from a B&B in the Northwest)
1 pound green beans, trimmed
1/2 cup thinly sliced red onion
1/2 cup crumbled feta cheese
1/4 cup chopped pecans, toasted
1/4 cup lightly packed mint leaves
1 clove garlic
1/3 cup olive oil
3 tablespoons cider vinegar, more to taste
Salt and freshly ground pepper
For the vinaigrette, combine mint and garlic in a blender or food processsor and blend finely to chop. Add the oil and vinegar and blend to evenly mix, 15 to 20 seconds. Season to taste with salt and pepper. Set aside.
Bring a large pot of salted water to a boil over high heat and prepare a large bowl of ice water. Add the green beans and cook until bright green and crisp to the bite, about 4-5 minutes. Drain well, then plunge the beans into the ice water to stop the cooking and preserve their bright color. When cold, drain well and pat dry on paper towels.
Just before serving, combine green beans, onion, feta and pecans. Drizzle the mint vinaigrette over top and toss to evenly coat.
You can do nearly everything ahead of time to the point of combining the salad ingredients together. The original recipe calls for vegetable oil, but two trusted cooks made the salad with olive oil, and voted the vegetable oil out. I will defer to them!
Click here for a printable recipe.