Empty My Fridge
Mediterranean Green Bean Salad in 20 Minutes!
Ingredients
- Green bean · trimmed1 lb
- Salt1 ¼ tsp
- Olive oil4 tbsp
- Shallot · sliced2
- Feta cheese½ cups
- Cherry tomato · halved1 cup
- Walnut · roughly chopped½ cups
- Kalamata olive · pitted1 cup
- Mint½ cups
- Scallion · chopped2
- Dijon mustard1 ½ tsp
- Black pepper¼ tsp
- Lemon1
- Garlic · minced1 clove
Instructions
- Make the dressing: whisk the olive oil, Dijon mustard, salt, pepper, lemon juice and garlic in a small bowl. Set aside.
- Fry the sliced shallots in 2 tablespoons olive oil over medium heat until golden and somewhat crispy. Drain on paper towel.
- Boil water in a pot with 1 teaspoon salt. Blanch the green beans in it for 8 minutes.
- Meanwhile, fill a large bowl with water and ice. After 8 minutes, move the beans to the ice water for 5 minutes, then drain and dry.
- 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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