Kate Langenburg/A&E Groove
As of late, I have been getting into making a lot of cold mediterranean salads. I must admit, I like the feta cheese! But every time I open a new container of feta cheese, there lurks another wonderful recipe on the back of the lid.
Last week, I decided to make a special kind of green bean salad from the back of one of my feta cheese lids, so I went down to the local farmer’s market and picked up a few pounds of the locally grown veggie.
After reading a little bit about how I was going to make this salad, I got to work. I recommed using the basil and tomato flavored feta cheese for this one. Here’s my recipe for green beans and feta cheese with dill:
- 2 pounds fresh green beans
- 1/2 cup italian dressing
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh dill
Step 1: Cook beans in water seven minutes or until tender and crisp. Drain. Rinse with cold water
Step 2: Toss beans with dressing, cheese, onions, and dill in a large bowl.
Step 3: Refrigerate for several hours until chilled. (You can serve this immediately, but I don’t think it tastes as good as it does when you let it sit in the fridge for a while.)
After making this great concoction, I fed it to my room mate, family members, and I ate a whole bunch, too. This recipe is easy, and a must have for anyone who likes dolled up green beans.