| | Directions | | Cook beans in steamer. Start pot on cold burner; cook on high until steam escapes from lid. Turn off heat, and leave pot on burner. That should cook the beans al dente (crisp/tender). Drain in colander, and immediately run cold water over the beans to halt cooking. Toss in ice cubes, and pat dry with paper towels. Combine olive oil, mint, vinegar and garlic in a blender. Blend and season with salt and pepper. Add red onion. Arrange beans in a ceramic or glass serving bowl. Sprinkle with walnuts and feta cheese. Toss everything with dressing. Serve cold or at room temperature. NOTE: Recipe seems to make more dressing than needed, so keep excess in bottle for next time. |
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| Ingredients | | - |  | 1 1/2 pounds fresh green beans, ends trimmed, halved |
| - | | 1 1/4 cups olive oil |
| - | | 1/2 cup fresh mint leaves, finely chopped |
| - | | 1/2 cup cider or white vinegar |
| - | | 1 clove garlic, minced |
| - | | salt and pepper, to taste |
| - | | 1/2 cup red onion, diced |
| - | | 1/2 cup walnuts, chopped and toasted |
| - | | 1/2 cup feta cheese, crumbled |
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