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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I sampled this salad at my sister-in-law's home several years ago. I've made it often since and shared the recipe with many friends. The unusual combination of ingredients makes a tasty salad that complements lots of entrees. -Cheryl Martinetto, Grand Rapids, Minnesota Ingredients:
1-1/2 pounds fresh green beans, cut into 1-inch pieces |
1/3 cup olive oil |
1/3 cup white wine vinegar |
1 garlic clove, minced |
1 teaspoon dill weed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup coarsely chopped pecans, toasted |
1/2 cup chopped red onion |
1 cup crumbled feta cheese |
Directions:
1. Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place beans in a large bowl; cover and refrigerate for at least 1 hour.
2. In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, dill, salt and pepper; shake well. Add pecans and onion to beans. Drizzle with dressing; toss to coat. Sprinkle with cheese. Serve immediately with a slotted spoon. Yield: 6 servings.
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