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Green Bean, Tomato and Feta Salad

 

Green Bean, Tomato and Feta Salad

You can make the salad where the tomatoes are kept separate from the beans, or you can just toss everything together.
Course: Salad
Cuisine: Greece
Keyword: feta cheese, green beans, tomatoes
Servings: 4

Ingredients

  • 400 g Mini Roma tomatoes, cut in half
  • 400 g green beans, stems trimmed
  • 100 g smooth feta cheese
  • cup almond slivers
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 2 tbsp flat-leaf parsley, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • ½ small red onion, finely diced
  • black pepper

Instructions

  • Bring a large saucepan of salted water to the boil. Add beans, cover and cook for 2 to 3 minutes.
  • While the beans are cooking, prepare a large bowl of ice-cold water.
  • Drain and rinse the beans under cold running water for 20 seconds then immediately transfer to the bowl of iced water and leave for 5 minutes. This will ensure the beans remain bright green and crunchy.
  • Meanwhile, dry fry the almond slivers in a non-stick frying pan with no oil until slightly browned, tossing fairly constantly. It takes around 3 or 4 minutes, but be careful because once they start to brown they burn quickly. Remove from the heat and empty onto a plate to allow to cool.
  • Drain the beans again and pat dry with a paper towel. Set aside.
  • Toss the whole lot together.

Photo and inspiration: greekvegetarian.blogspot.com

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Best Dish Recipes from the Balkans | Green Bean, Tomato and Feta Salad - Best Dish Recipes from the Balkans
Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Green Bean, Tomato and Feta Salad

 

Green Bean, Tomato and Feta Salad

You can make the salad where the tomatoes are kept separate from the beans, or you can just toss everything together.
Course: Salad
Cuisine: Greece
Keyword: feta cheese, green beans, tomatoes
Servings: 4

Ingredients

  • 400 g Mini Roma tomatoes, cut in half
  • 400 g green beans, stems trimmed
  • 100 g smooth feta cheese
  • cup almond slivers
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 2 tbsp flat-leaf parsley, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • ½ small red onion, finely diced
  • black pepper

Instructions

  • Bring a large saucepan of salted water to the boil. Add beans, cover and cook for 2 to 3 minutes.
  • While the beans are cooking, prepare a large bowl of ice-cold water.
  • Drain and rinse the beans under cold running water for 20 seconds then immediately transfer to the bowl of iced water and leave for 5 minutes. This will ensure the beans remain bright green and crunchy.
  • Meanwhile, dry fry the almond slivers in a non-stick frying pan with no oil until slightly browned, tossing fairly constantly. It takes around 3 or 4 minutes, but be careful because once they start to brown they burn quickly. Remove from the heat and empty onto a plate to allow to cool.
  • Drain the beans again and pat dry with a paper towel. Set aside.
  • Toss the whole lot together.

Photo and inspiration: greekvegetarian.blogspot.com

Written by

Related Post

Zucchini and string bean leaflet
Zucchini and String Bean
  The taste is salty sour with baked cheese, and the vegetables fight sweet and

Leave a Reply