Green bean salad with mint
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Fresh green beans |
| ¾ | cup | Extra-virgin olive oil |
| ½ | cup | Fresh mint leaves |
| ¼ | cup | White wine vinegar |
| ½ | teaspoon | Salt |
| 1 | Clove garlic | |
| ¼ | teaspoon | Freshly ground black pepper |
| 1 | cup | Toasted walnuts (see NOTE)* |
| 1 | cup | Chopped red onion |
| 1 | cup | Crumbled feta cheese |
Directions
*NOTE Place walnuts on cookie sheet or in shallow pan and broil in oven until browned and aromatic, 5 to 10 minutes, stirring and turning once or twice.
Wash beans and trim ends; cut into thirds. Parboil by dropping into boiling water 5 minutes. Drain and plunge into ice water 5 minutes; drain and chill.
combine oil, mint leaves, vinegar, salt, garlic and pepper in food processor or blender and process 20 seconds; set aside. Place beans in large glass bowl and top with toasted walnuts, red onion and feta.
Pour dressing over salad and toss. Best if made 2 hours ahead of time and or the day before to develop flavors.
From: FoodSection Houston Chronicle Best Recipe's '93
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