Summer Green Bean Salad
Serves 6 as a side dish, cold
This is a great side salad to any grilled dish, BBQ, or even sandwiches! I used some cherry tomatoes (available in farm store), but you could substitute a tomato from this week’s box.
1 lb green beans – in this week’s box
Vinaigrette, recipe below
1/2 red onion, very thinly sliced
1 1/2 cups cherry tomatoes, halved (available in farm store), or 1 chopped tomato, seeded – in this week’s box1 cup feta cheese, crumbledÂ
Vinaigrette
1 tbsp Dijon mustard
2 small cloves garlic
1/4 cup apple cider vinegar
1/2 cup olive oil
salt and pepper to taste
1. Blanch green beans by trimming ends, and placing in a pot of boiling water for 3-4 minutes, until bright green and just tender. Drain and rinse in cold water.
2. Make vinaigrette: Combine ingredients and using an immersion blender or blender, blend. Season to taste with salt and freshly ground black pepper.
2. Add cooled beans to a large bowl with onion and tomato. Top w cheese and drizzle vinaigrette. Toss salad and serve right away, or cool until ready to serve.
