Tasty Tuesday: Green Bean Salad With Feta

After a slightly crazy Sunday morning, Bryan and I were able to relax with friends at an afternoon barbecue. While trying to think of something other than potato salad or slaw, I came up with the idea to make green bean salad with feta. I wanted something cold, green and not an ordinary salad. Let me tell ya, it was a hit! It is perfect to take to a party or serve as a side dish with dinner. Enjoy!


Salad:

1 1/2 pounds green beans, trimmed
1 small red onion, chopped (about 1/2 cup)
1/2 cup Lemon Vinaigrette
2 ounces crumbled feta cheese
1/2 cup walnuts, toasted and coarsely chopped
Cook green beans in boiling salted water to cover 8 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain and pat dry. Place in a serving bowl; cover and chill at least 2 hours.
Add chopped onion and Lemon Vinaigrette to beans, tossing to coat. Sprinkle with feta and walnuts.

Lemon Vinaigrette:

3 tablespoons fresh lemon juice
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup vegetable oil
Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.