A delicious make-ahead salad that'll make you excited about eating summer veggies
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 6
Author Meme
Ingredients
1poundgreen beanstrimmed & cut in half {about 4 cups}
4tablespoonfresh lemon juice
2tablespoonred wine vinegar
1tablespoonolive oil
¼teaspoonsalt
2tablespoonchopped fresh basil
1pintcherry tomatoeshalved {about 3 cups}
4ouncesfeta cheesecrumbled {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!
Notes
*Keeps in the refrigerator for up to 4 days.*Makes 6 cups.