Green Bean Salad

A delicious make-ahead salad that'll make you excited about eating summer veggies

Happy Summer!

Ok so I know it's not officially summer, but summer starts Memorial Day in my opinion and that makes me oh so very happy.

Among many things {think outdoor activities involving water}, all the fresh fruits and veggies are my favorite things about summer.

I have a tendency to follow trends in my veggie-loving ways. In the winter, I make soups on soups on soups. You'll never hear "no soup for you" in my kitchen.

Then the temperatures start to rise, and I go salad crazy. However, I prefer to make salads that aren't just for rabbits and people on strict diets.

I like to make salads that don't taste like deprivation... salads that are so delicious you actually want seconds and thirds.

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This Green Bean Salad fits that description, with its feta, tomatoes, basil, and lemony-vinaigrette.

My very favorite part of this salad is that it's a great make-ahead side dish. It just gets better and better the longer it sits. It's also delicious cold or at room temperature.

I loved this served with grilled chicken, and I may or may not have spooned some over my scrambled eggs this morning for breakfast {hint: I did and it was amazing}.