GREEN BEANS SALAD

Here’s a fresh, crisp, and easy Green Bean Salad recipe — great as a side for summer meals or holiday spreads:

🥗 Green Bean Salad

🕒 Time:

• Prep: 15 min

• Cook: 5 min

• Chill (optional): 15–30 min

🍽️ Servings:

• 4 to 6

🧾 Ingredients:

• 1 lb (450g) fresh green beans, trimmed

• 1/4 red onion, thinly sliced

• 1/2 cup cherry tomatoes, halved (optional)

• 1/4 cup feta cheese or crumbled goat cheese (optional)

• 2 tbsp toasted almonds or walnuts (optional)

• 1–2 tbsp chopped fresh herbs (parsley, dill, or basil)

For the dressing:

• 2 tbsp olive oil

• 1 tbsp red wine vinegar (or lemon juice)

• 1 tsp Dijon mustard

• 1/2 tsp honey or maple syrup (optional)

• Salt and pepper, to taste

• 1 small garlic clove, minced

🔪 Instructions:

1. Blanch green beans:
   Bring a large pot of salted water to a boil. Add green beans and cook for 2–3 minutes, just until tender-crisp.
   Immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry.

2. Make the dressing:
   In a small bowl or jar, whisk together olive oil, vinegar, mustard, honey, garlic, salt, and pepper.

3. Assemble salad:
   In a large bowl, toss green beans with red onion, cherry tomatoes, and dressing. Add feta, nuts, and herbs if using.

4. Chill or serve:
   Let sit for 15–30 minutes in the fridge (optional) to allow flavors to develop, or serve immediately.

🍋 Variations & Tips:

• No feta? Try shaved Parmesan or leave out for a dairy-free version.

• Add protein: Toss in cooked chickpeas or hard-boiled eggs.

• Make it ahead: Blanch beans and prep dressing up to a day in advance.