Greek-style Green Bean Salad
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