When green beans ripen in the garden, there are more than I can eat, so I made this Greek green bean salad for a potluck.
This zesty greek green bean salad is easy to make, and will keep in the refrigerator for a few days for a quick meal or snack. Careful not to overcook the green beans, keep them crispy to the bite.
- 1 pound green beans
- ½ red bell pepper
- 1 tomato
- ½ small red onion
- 1 teaspoon minced jalapeño
- ¼ cup feta, crumbled
- 2 tablespoons parsley, minced
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon lime juice, squeezed from ½ lime
- 1 teaspoon oregano
- ½ teaspoon brown mustard
- ¼ teaspoon salt
- ¼ teaspoon peper
- Squeeze the lime. I like to use this simple glass juicer.
- In a small bowl, whisk all dressing ingredients together. Set aside.
- Trim green beans and cut into 1 ½ inch lengths. Place on a steamer in a pot, and steam until tender but still crisp, about 9 minutes. Remove from pam and rinse under cold water or place in an ice bath to prevent further cooking.
- Finely chop red bell pepper and tomato. Mince jalapeño and parsley, keeping parsley separate.
- In a medium bowl, mix together all the vegetables except the parsley.
- Add the dressing to the vegetables and gently stir.
- Top with crumbled feta and minced parsley. Chill in the refrigerator for an hour before serving.