Garden-Fresh Green Bean Salad

I made this Salad to go alongside baked Salmon tonight.

This recipe is a Food Network recipe that receives 5 stars. I changed it up a bit to make it a little healthier, and it is AMAZING!!!

Your family will lick their plates!

6 servings
Ingredients:

• 1 pound French or regular FRESH green beans, ends trimmed
• 1/3 cup feta cheese crumbles (optional)
• 1 cup cherry tomatoes, sliced in half
• 1/4 of a red onion, diced
• 1/4 cup slivered almonds (optional)
• 2 Tbsp extra virgin olive, or avocado oil
• 2 Tbsp red wine vinegar
• 2 Tbsp chopped fresh basil
• 1 large clove garlic, minced
• Freshly ground black pepper, to taste
• Sea salt to taste

Instructions:

1. Boil a large stock pot of lightly sea salted water. Add the green beans and boil until tender crisp, 2 minutes. Immediately place beans in ice water bath. Drain well, pat dry and place the beans in a large mixing bowl.
2. Combine with the feta cheese (if using), tomatoes and red onions.
3. Toast the almonds in a small skillet, 2 minutes.
4. Whisk the olive oil, red wine vinegar, basil, garlic and a little salt and pepper.
5. Pour the dressing over the green beans and sprinkle with almonds.
6. Let marinate in the refrigerator for about 1 hour before serving cold.

Prep Time: 15 minutes

Total Time: 1 hour, 15 minutes

Serving Size: 6

Ingredients

• 1 pound French or regular FRESH green beans, ends trimmed
• 1/3 cup feta cheese crumbles (optional)
• 1 cup cherry tomatoes, sliced in half
• 1/4 of a red onion, diced
• 1/4 cup slivered almonds (optional)
• 2 Tbsp extra virgin olive, or avocado oil
• 2 Tbsp red wine vinegar
• 2 Tbsp chopped fresh basil
• 1 large clove garlic, minced
• Freshly ground black pepper, to taste
• Sea salt to taste

Instructions

1. Boil a large stock pot of lightly sea salted water. Add the green beans and boil until tender crisp, 2 minutes. Immediately place beans in ice water bath. Drain well, pat dry and place the beans in a large mixing bowl. Combine with the feta cheese (if using), tomatoes and red onions.
2. Toast the almonds in a small skillet, 2 minutes.
3. Whisk the olive oil, red wine vinegar, basil, garlic and a little salt and pepper. Pour the dressing over the green beans and sprinkle with almonds. Let marinate in the refrigerator for about 1 hour before serving cold.