LATE SUMMER GREEN BEAN SALAD

Recipe from The Leek & The Carrot
 
Serves 4
Takes 20 minutes

Ingredients:
1 pound runner beans, ends trimmed and cut in half (about 4-5 cups)
1 head washed lettuce, thinly sliced
½ onion, thinly sliced
1 cup crumbled feta cheese
1 pint halved cherry tomatoes
1 cup chopped toasted walnuts
1/2 teaspoon dried oregano
2 minced garlic cloves
1 tablespoon sherry or red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 minced garlic cloves
3 tablespoons olive oil
Flaky sea salt, for serving

Directions:

  1. Bring a large pot of water to a boil. Add runner beans and cook for 4 minutes then rinse under cold water. Pat dry with a towel.

  2. Toss together lettuce, beans, onions and cherry tomatoes in a large bowl (or four small bowls). Top with feta and walnuts.

  3. Whisk sherry vinegar with dried oregano, salt, pepper, and garlic. Once combined, whisk in olive oil. Taste and adjust flavors as desired. Drizzle over salad. Sprinkle with a little extra flaky sea salt right before serving.

Beans, Lettuce, Onion, TomatoesBethanee WrightComment