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Green bean salad with mint
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| Artist: |
_ |
| Categories: |
Beans, Herbs & Spices, Mint, Salads |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Fresh green beans | | 3/4
| cup | Extra-virgin olive oil | | 1/2
| cup | Fresh mint leaves | | 1/4
| cup | White wine vinegar | | 1/2
| tsp | Salt | | 1
| | Clove garlic | | 1/4
| tsp | Freshly ground black pepper | | 1
| cup | Toasted walnuts (see NOTE)* | | 1
| cup | Chopped red onion | | 1
| cup | Crumbled feta cheese |
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Procedures:
| 1 | *note place walnuts on cookie sheet or in shallow pan and broil in oven until browned and aromatic, 5 to 10 minutes, stirring and turning once or twice. | | 2 | Wash beans and trim ends; cut into thirds. | | 3 | Parboil by dropping into boiling water 5 minutes. | | 4 | Drain and plunge into ice water 5 minutes; drain and chill. | | 5 | Combine oil, mint leaves, vinegar, salt, garlic and pepper in food processor or blender and process 20 seconds; set aside. | | 6 | Place beans in large glass bowl and top with toasted walnuts, red onion and feta. | | 7 | Pour dressing over salad and toss. | | 8 | Best if made 2 hours ahead of time and or the day before to develop flavors |
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