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Monday, January 24, 2011

Green Bean Salad with Walnuts

I've been eating this green bean salad for as long as I can remember. My grandmother Vovo clipped the recipe out of a magazine at some point, and that was it- in the recipe file and onto the table. It's really simple to make and everyone likes it- even kids. It's a far cry from the traditional green bean casserole or anything like that, and is a light, delicious, and flavorful accompaniment to a huge variety of dishes. It's especially perfect for summer barbecues- maybe I'm trying to get some sun up here in snowy Ohio!

Feel free to play around with this recipe as you please- add anything that sounds good, and feel free to substitute for ingredients you aren't particularly fond of. If someone is allergic to nuts, this is equally delicious without the walnuts, or just serve them on the side as optional. I threw this together this morning, and am eating it as I type- it's fantastic!

Here are the dressing ingredients- super simple!

The salad ingredients, minus the walnuts which were in the oven.

And here are the toasted walnuts- yum!

Green Bean Salad with Walnuts
-1/4 cup olive oil
-1/4 cup wine vinegar
-1 tablespoon chopped fresh dill (or use less of dried)
-1/2 teaspoon minced garlic
-1/4 teaspoon salt
-1/4 teaspoon pepper
-1 cup coarsely chopped walnuts, toasted lightly at 350 F for 10 minutes
-1 1/2 lbs. fresh green beans, blanched (can cut in 1/2 if you would like)
-1 small red onion, thinly sliced
-4 ounces feta cheese, crumbled
Assemble the dressing in a jar, shake well, and chill for at least 1 hour.
Combine the salad ingredients, using this time to toast the walnuts and blanch the beans if needed. Toss well.
1 hour before serving, pour dressing over bean mixture and toss well. Enjoy!

And here's the finished salad- easy, healthy, and so yummy! I hope you try it!

Savor it,
love, rue

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