Empty My Fridge
Mediterranean Green Bean Salad
Ingredients
- Green bean1 lb
- Salt1 ¼ tsp
- Olive oil4 tbsp
- Shallot2
- Feta cheese½ cups
- Cherry tomato1 cup
- Walnut½ cups
- Kalamata olive1 cup
- Mint½ cups
- Scallion2
- Dijon mustard1 ½ tsp
- Black pepper¼ tsp
- Lemon1
- Garlic1 clove
Instructions
- Whisk the olive oil, Dijon mustard, salt, pepper, lemon juice and garlic in a small bowl for the dressing. Set aside.
- Heat the olive oil in a pan over medium heat and fry the shallots until golden and somewhat crispy. Move them to a paper towel-lined plate.
- Bring a pot of water to a boil, add 1 tsp salt, then cook the green beans for 8 minutes.
- Meanwhile, fill a large bowl with ice water. After 8 minutes, move the beans to the ice water with a slotted spoon and leave them for 5 minutes.
- Drain and dry the green beans.
- Arrange the beans on a shallow bowl or platter and top with the fried shallots, feta, tomatoes, walnuts, olives, mint and green onion. Drizzle with the dressing and serve.
Summarized from Unicorns in the Kitchen's video. Watch it for the details.
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GarlicCheeseLemonTomatoScallionShallotCherry tomatoGreen bean
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