Greek-style Green Bean Salad

Delight Gluten Free - - Indulge -

YIELD: 4 SERV­INGS PREP TIME: 15 MIN­UTES TO­TAL TIME: 45 MIN­UTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE Full of fresh sum­mer fla­vors with a briny bite, this salad is the only side needed for any grilled fish or meat.

1 pound green beans, trimmed and cut

in half 1 cup chopped fresh toma­toes or

sun­dried toma­toes ½ cup sliced black olives ½ cup sliced red onion 2 ta­ble­spoons olive oil 4 tea­spoons red wine vine­gar 2 tea­spoons cool wa­ter ¼ tea­spoon an­chovy paste 1 tea­spoon finely minced gar­lic ½ tea­spoon fresh minced oregano ¼ tea­spoon red pep­per flakes Salt to taste ½ cup crum­bled feta

1. Bring a pot of salted wa­ter to a boil and blanch the green beans for ap­prox­i­mately 2 min­utes. Drain the green beans and run un­der very cold wa­ter for 1 minute, toss­ing the green beans to cool them quickly. 2. In a large serv­ing bowl, toss to­gether the green beans, toma­toes, black olives and red onion. 3. In a small bowl, whisk to­gether the olive oil, red wine vine­gar, wa­ter, an­chovy paste, gar­lic, oregano and red pep­per flakes. 4. Pour the vi­nai­grette over the veg­eta­bles and toss to coat. Add salt to taste. 5.Top with crum­bled feta, cover and let rest at room tem­per­a­ture or in the re­frig­er­a­tor for 30 min­utes prior to serv­ing.

NU­TRI­TION PER SERV­ING: CALO­RIES: 190, FAT: 13G, SAT­U­RATED FAT 4G, CHOLES­TEROL: 17MG, SODIUM: 323MG, CAR­BO­HY­DRATES: 15G, FIBER: 5G, SUG­ARS: 5G, PRO­TEIN: 6G

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.