A delicious make-ahead salad that'll make you excited about eating summer veggies
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 wild. 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.
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}.
So skip those boring salads that make you feel like you're on a diet {rude}, and enjoy eating your veggies!
Green Bean Salad
Ingredients
- 1 pound green beans trimmed & cut in half {about 4 cups}
- 4 tablespoon fresh lemon juice
- 2 tablespoon red wine vinegar
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 2 tablespoon chopped fresh basil
- 1 pint cherry tomatoes halved {about 3 cups}
- 4 ounces feta cheese crumbled {about 1 cup}
Instructions
- Bring a pot of water to a boil. Add green beans and blanch for 3 minutes. Promptly remove green beans and transfer to a bowl of ice water to cool.
- Meanwhile, stir together lemon juice, red wine vinegar, olive oil, and salt.
- Drain green beans and add to a plastic or glass bowl. Stir in lemon juice mixture, basil, tomatoes, and crumbled cheese. Toss to coat completely. Cover and refrigerate for at least one hour. Enjoy!
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