Green Bean Salad

• portionen: 4 servings
• aktive zeit: 15 minutes
• gesamtzeit: 35 minutes

Zutaten

1 lb. fresh green beans, rinsed, trimmed

1/4 c. plus 1/2 tsp. kosher salt, divided

1 clove garlic, finely chopped

1 tbsp. fresh lemon juice

1 tbsp. red wine vinegar

1/2 tsp. freshly ground black pepper

2 tbsp. extra-virgin olive oil

1/4 red onion, thinly sliced

1 c. halved cherry tomatoes

1/2 c. pitted halved Kalamata olives

3 oz. feta, torn into chunks

Anweisungen

Fill a large pot halfway with water and bring to a boil. Stir in 1/4 cup salt, then add green beans. Cook, stirring occasionally, until just tender, 3 to 4 minutes.

Meanwhile, fill a large bowl halfway with ice. Pour in water so bowl is three-quarters full.

Using a slotted spoon or tongs, transfer green beans to ice water. Let sit until chilled, about 10 minutes. Drain and dry in a salad spinner or pat dry with paper towels.

In a large bowl, whisk garlic, lemon juice, vinegar, and remaining 1/2 teaspoon salt until combined. Let sit 5 minutes. Whisk in pepper. While whisking, slowly add oil until emulsified.

Add beans, onion, tomatoes, olives, and 2 ounces feta to dressing. Using tongs, lightly toss to combine. Top with remaining 1 ounce feta.

Nährwertangaben

• Kalorien: 185
• Gesamtfett: 14 g
• Gesättigtes Fett: 4 g
• Transfett: 0 g
• Cholesterin: 19 mg
• Natrium: 508 mg
• Gesamtkohlenhydrate: 9 g
• Ballaststoffe: 4 g
• Zucker insgesamt: 5 g
• Eiweiß: 6 g