3 Cups Green Beans
1 Cup Cherry Tomatoes-cut in half
¾ Cup Feta Cheese-crumbled
½ Cup Red Onions-sliced thinly
¼ Cup Kalamata Olives-pitted and sliced in half
2 Tbsp. White Balsamic Vinegar
1 tsp. Dijon Mustard
6 Tbsp. Extra-Virgin Olive Oil
2 tsp. Fresh Garlic-minced, and mashed into a paste
4 Tbsp. Fresh Basil or Mint-cut or torn into pieces
Salt and Black Pepper To Taste
To cook the green beans, bring a medium size pot with salted water to a full rolling boil, add only enough green beans as to maintain a boil (cook in small batches at a time), and boil for only about 3 minutes or until tendercrisp. When the desired tenderness is reached, remove the beans and place in bowl of ice water to stop cooking. Drain and pat dry the beans when cool and reserve for salad. Combine in a large bowl with the cherry tomatoes, feta cheese, red onions and the olives.
To make the dressing, whisk the vinegar, garlic, and mustard in large bowl. Drizzle in olive oil while whisking to make vinaigrette.Season to taste with salt and black pepper. Pour the dressing over the green bean mixture and toss to fully coat. Serve at room temperature or slightly chilled. Top with any grilled meats for a full meal. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com