| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Beans, Salads |
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 |
t |
Salt |
| 1 |
|
Clove garlic |
| 1/4 |
t |
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
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”