String Bean Feta Salad

 

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• Cooking and Prep: 40 m
• Serves: 6
• Contains:

I first tried this salad by my good friend Mimi K....it seems only winners come out of her kitchen.

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Ingredients (14)

Salad

• 2 pounds fresh string beans, trimmed

• 2-3 tablespoons Gefen Olive Oil

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  Gefen Olive Oil

• 8 ounces mushrooms, thinly sliced

• pinch of coarse salt

• pinch of black pepper

• 2 garlic cloves, crushed or 2 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 2 cups cherry tomatoes, halved

• 1/2 cup scallions, thinly sliced

• shredded Ta'amti Feta Cheese, for sprinkling

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  Ta'amti Feta Cheese

Dressing

• 1/3 cup Gefen Olive Oil

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  Gefen Olive Oil

• 2 tablespoons vinegar (use gluten-free if needed)

• 1 teaspoon Reine Dijon Mustard

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  Reine de Dijon Dijon Mustard

• pinch of coarse salt

• pinch of black pepper

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Start Cooking

Prepare the Salad

1. Blanche green beans by placing into a pot of salted boiling water for two minutes. Drain immediately and add green beans to an ice-cold water bath for two minutes. Remove and set aside.

2. Heat olive oil in a nonstick skillet. Add mushrooms, salt, pepper, and garlic. Cook until mushrooms are slightly browned at the edges. Set aside.

3. Prepare the dressing. Whisk together olive oil, vinegar, mustard, salt, and pepper.

4. To assemble, place green beans on a platter. Top neatly with tomatoes and mushrooms. Sprinkle with feta cheese and garnish with scallions. Pour vinaigrette over salad and serve (you can also serve the dressing in a small bowl next to each plate).