Simple Green Bean Salad
Course: Salad, Side Dish
Cuisine: American
Prep Time: 13 minutes
Cook Time: 2 minutes
Total Time: 15 minutes
Servings: 4
If you are harvesting herbs for their foliage, do it after flower buds appear but before they flower;
Herbs for seeds need to be harvested when the seed pods change color but before they open;
Herb flowers are best harvested just before full bloom;
Roots like chicory should be harvested after the foliage has died off;
The best time to harvest is early morning, once dew has dried but while it is still relatively cool
The most flavourful way to use herbs is fresh, but you can easily preserve them.
INGREDIENTS
1 pound fresh washed and trimmed green beans
12 ounces grape tomatoes, cut in half
1 cup Vidalia onion, thinly sliced
1/2 cup feta cheese crumbles
2 tablespoons fresh lemon juice
1/4 cup olive oil
1 1/2 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
INSTRUCTIONS
To a large pot of boiling, salted water, add green beans, and cook for 2 minutes. Drain beans, pat dry, and place in a large bowl. Add tomatoes, onions, and feta cheese.
In a small bowl or jar with a lid, add lemon juice, olive oil, dijon mustard, garlic, salt, and pepper. Whisk or mix together. Pour dressing over vegetables and toss. Taste and adjust seasoning. Let marinate 15 minutes and serve.
Thanks to asouthernsoul for these tips