| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Salads, Beans | 8 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Fresh green beans |
| 3/4 | c | Extra-virgin olive oil |
| 1/2 | c | Fresh mint leaves |
| 1/4 | c | White wine vinegar |
| 1/2 | ts | Salt |
| 1 | Clove garlic | |
| 1/4 | ts | Freshly ground black pepper |
| 1 | c | Toasted walnuts (see NOTE)* |
| 1 | c | Chopped red onion |
| 1 | c | Crumbled feta cheese |
INSTRUCTIONS
*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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