Green Bean Feta Salad

Name: Green Bean Feta Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon dill weed; 150 grams crumbled feta cheese; 680 grams fresh green beans, cut into 1-inch pieces; 1 garlic clove, minced; 72 milliliters olive oil; 109 grams coarsely chopped pecans, toasted; 0 teaspoons pepper; 80 grams chopped red onion; 1 teaspoons salt; 80 milliliters white wine vinegar

The recipe Green Bean Feta Salad can be made in about 25 minutes. This recipe serves 6. One portion of this dish contains about 7g of protein, 31g of fat, and a total of 342 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Head to the store and pick up dill weed, pecans, green beans, and a few other things to make it today. It works well as an affordable hor d'oeuvre. Users who liked this recipe also liked Green Bean & Feta Salad, Green Bean, Walnut, and Feta Salad, and Green Bean Salad with Fetan and Walnuts.

Instructions

Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.

Ingredients you will need

Beans

Water

Equipment you will use

Sauce Pan

Drain and rinse with cold water.

Ingredients you will need

Water

Place beans in a large bowl; cover and refrigerate for at least 1 hour.

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Beans

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Bowl

In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, dill, salt and pepper; shake well.

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Salt And Pepper

Vinegar

Garlic

Shake

Dill

Cooking Oil

Add pecans and onion to beans.

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Pecans

Beans

Onion

Drizzle with dressing; toss to coat.

Sprinkle with cheese.

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Cheese

Serve immediately with a slotted spoon.

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Slotted Spoon

Equipment

Sauce Pan

Bowl

Slotted Spoon

Ingredients

Servings:

1teaspoon

dill weed 150grams

crumbled feta cheese 680grams

fresh green beans, cut into 1-inch pieces 1

garlic clove, minced 72milliliters

olive oil 109grams

coarsely chopped pecans, toasted 0teaspoons

pepper 80grams

chopped red onion 1teaspoons

salt 80milliliters

white wine vinegar

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Kumeu River Village Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 22 dollars per bottle.

Kumeu River Village Chardonnay

This wine was fermented 25% in old French oak barriques, and 75% in stainless steel tanks, so there is very little oak influence on either nose or palate. This has allowed the vibrant fruit to show through beautifully with lively lime and lemon aromas and a flinty, mineral edginess with hints of fig and white peach.The weighty mid-palate also shows peachy ripeness along with crisp acid minerality that gives the wine a refreshing cleansing quality. This wine is delightful as an aperitif, and even better to drink with fish and shellfish.