| 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
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”