Green Bean, Tomato and Feta Cheese Salad
Ingredients
- 1 lb. green beans (I prefer the thicker ones, not French), trimmed
- 2 cups cherry tomatoes (colorful is a bonus!), halved
- 3 scallions, finely diced
- 1 jalapeño, seeds removed, finely diced
- ½ cup roasted and salted pumpkin seeds
- ½ cup feta cheese, crumbled or diced small
Dressing:
- 3 tbsp olive oil
- juice of 1 lemon
- 1 garlic clove, minced
- 1 tsp sugar
- 1 tsp parsley flakes
- salt and pepper to taste (taste with the feta, some brands are saltier than others)
Instructions
- Bring a large pot of water to a boil. Cut green beans in half. Once water is boiling, add green beans; cook for 4-5 minutes only. Drain. Add green beans to a bowl of iced water to stop the cooking process. You want the green beans to be bright green and still a bit crunchy. Drain and dry well.
- In a bowl, combine the remaining ingredients. Add the dressing to the green beans. Toss. Serve immediately or refrigerate until ready to serve.
- This salad tastes best fresh but can be prepared and refrigerated up to 3 days in advance.
