Spring Time Snap Bean Salad

Originally published in the May 2005 issue of FOX CITIES Magazine.

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1 lb. fresh green beans
1 pt. grape tomatoes
1 red onion, halved and thinly sliced
1/2 cup kalamata olives
1/2 cup feta cheese
1/2 cup thinly sliced fresh sweet basil

Flash cook beans till tender crisp, then shock in cold water. Drain well and place the beans in a bowl with the remaining ingredients. Pour prepared dressing over bean mixture, toss lightly and marinate several hours in refrigerator.


7 tsp. olive oil
4 tsp. red wine vinegar
1 tsp. sugar
Pinch sea salt & white pepper
Place all ingredients in a mixing bowl and whisk together until sugar is dissolved and mixture is well blended.

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