Say THAT three times fast! When it comes to green beans, I can honestly take them or leave them. In that green bean casserole we made awhile back, I can absolutely take them. Oh man, that was to die for. Outside of that, I’ll take them in an occasional salad, but it’s just not a vegetable I’m going to go looking for anytime soon. But then there was this salad. This Fresh Green Bean Salad with Crumbled Feta Vinaigrette. And we were back to liking green beans again.
First, there was the feta. It’s the only cheese I’m eating right now, and I love a great feta vinaigrette. And then the crunch of the green beans, fresh from the farmer’s market. And then the fact that this week’s Summerfest 2010 ingredients are herbs, greens, and beans. It all came together rather perfectly. In some karmic sense of food balance. This recipe made a great addition as a side to a chicken wrap that we had for lunch (whole grain wrap, spinach leaves, tomatoes, avocado, sprouts), and for dinner, it would be perfect alongside a nicely grilled steak or chicken.
Just a few minutes to whip together, absolutely packed with flavor and a guilt-free dish you can savor with every bite. Sign me up.
For other inspiration on herbs, greens or beans, be sure to check out all the participating blogs below, and we’d love for you to join in on the fun; you can check out the details here.
White on Rice Couple Todd and Diane use fresh mint to make homemade mint chocolate chip ice cream.
Nicole at Pinch My Salt features Green Beans with Balsamic Browned Butter.
Margaret at A Way to Garden stores a year of herbs—and makes one-pot Farinata a polenta dish with greens.
Food Network UK is on the edge with herbs and greens.
Top 6 Herbs from Healthy Eats.
Leftover Herb Solution (Pesto!) from Allison at Food2.
Recipes for The “Other” Summer Greens from the FN Dish.
Caroline at the Wright Recipes is cooking up Wax and Butter Bean Herbed Salad.
Jennifer and Mark at Gilded Fork have a virtual garden of recipes for basil, cilantro, fennel, lavender, lemongrass, rosemary, sage and tarragon. The recipes include Lavender Pound Cake with Lemon Glaze and Rosemary & Honey-Roasted Pears.
Shauna and Danny at Gluten Free Girl and the Chef share great ideas on what to pair with fava beans.
Tigress in a Jam has a preserving–book giveaway, and ways to put up greens, beans, herbs.
Caron at San Diego Foodstuff talks about Kale and Feta Empanadas and roasted Romano beans.
Alana at Eating From the Ground Up has shirred eggs with fresh herbs: the affinity between eggs and herbs.
Kelly at Just a Taste with Fresh Herb Ricotta.
Tara at Tea and Cookies.
Judy at Tuscan Diva with a Fresh Herb Rub.
Paige at The Sister Project has Aloha, Presto.
August 10, 2010, Photos #142, 143 and 144
Fresh Green Bean Salad with Feta Vinaigrette
Recipe courtesy of What Can I Bring? Cookbook
1/3 cup olive oil
2 teaspoons dried oregano
salt and freshly ground black pepper
2 pounds thin green beans, trimmed
1/2 cup finely chopped red onion
1/4 cup finely chopped red bell pepper (I skipped)
2 tablespoons balsamic vinegar
1/4 cup crumbled feta cheese
1/2 cup toasted walnuts (I skipped)
1/4 cup chopped parsley, for garnish (I skipped)
Place the olive oil and oregano in large mixing bowl and stir to combine. Season with salt and pepper to taste. Set the seasoned olive oil aside.
Bring a large pan of water to a boil over high heat. Add the green beans and 1 teaspoon of salt and cook, uncovered, until the beans turn bright green and are crisp but tender, 3-4 minutes. Drain the beans immediately, then run cold water over them to cool them down. Pat the beans dry with paper towels and set aside.
Place the onion and bell pepper in the bowl with the seasoned olive oil and stir to combine. Stir in the balsamic vinegar and feta cheese. Toss the beans with the feta vinaigrette.
Just before serving, top the salad with the toasted walnuts and parsley, if desired.