Yes, it really is as good as it looks. Planning on having a dinner party? This is the perfect stress-free side dish you can make in the morning.
INGREDIENTS
- 3/4 lb. green beans, trimmed
- 1/4 cup toasted walnuts
- 1/4 cup crumbled feta cheese
- 12 cherry tomatoes, halved
FOR THE VINAIGRETTE
- 1 cup red onion, chopped
- 2 small limes, juiced
- 1 chopped jalapeno (more or less)
- 1 tsp. fajita seasoning (or other Mexican seasoning)
- 1/4 cup white vinegar
- 1/3 cup olive oil (more or less)
These green beans are probably some of the last I’ll get from my garden this summer. The crop was good, but I didn’t have as many as last year. I prefer the Blue Lake Pole beans, but some of mine were mislabeled and I had a lot of Bush Beans.
First make the vinaigrette. Whisk together all the ingredients and set aside.
Blanch the beans in boiling water for about 4 minutes until they’re crisp/tender, then immediately plunge into a bowl of ice water to stop the cooking process and help them maintain their bright green color.
Pat dry on a paper towel…
…then put the beans in a Ziploc bag with 3/4 of the vinaigrette and refrigerate. Separately refrigerate the remaining 1/4 of the vinaigrette. You can leave the beans in the fridge for a half hour or overnight. That’s one of the great things about this recipe.
Toast the walnuts in a saute pan over medium high heat until just fragrant. Be careful not to burn them…as I have done.
Now you’re ready to begin the assembly. Put marinated beans on a nice platter.
Carefully spoon the remainder of the vinaigrette from the Ziploc bag down the center of the beans.
Sprinkle with the crumbled feta cheese.
Arrange the walnuts and cherry tomato halves.
And drizzle the last of the vinaigrette on top.
You can serve this at room temperature which is my favorite way or even cold if you prefer. The jalapeno gives it just the right amount of kick.
But either way…Enjoy!
And to all of my readers around the world, remember to check out Stu News to learn all about what’s happening in Laguna Beach.
- Sweet and Spicy Grilled Pork Chops and BBQ’d Peaches with a Jalapeno Glaze
- "10-Day" Stuffed Chicken Breasts
Categories: Soups & Salads
Tags: green bean salad with feta, walnuts and cherry tomatoes
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Nancy, why aren't you fat??Brian(my comment is listed as Anonymous because they want me to use accounts I don't have and don't want)