Friday, December 10, 2010

Green Bean, Tomato, and Feta Salad Oreganato

Green Bean, Tomato, and Feta Salad Oreganato
(Makes about 6 servings, recipe adapted from Woman's World Magazine which doesn't seem to have recipes online.)

3 T olive oil
2 T red wine vinegar
1 tsp. lemon zest (zest the lemon first and then squeeze the juice)
1 T fresh-squeezed lemon juice
3/4 tsp. salt (I used sea salt)
1/2 tsp. freshly-ground black pepper
1/2 tsp. dried oregano

12 oz. fresh green beans, ends trimmed and cut into bite-sized pieces
1 lb. cherry or grape tomatoes, cut in half
2 green onions, cut on the diagonal into thin slices
1/2 cup crumbled Feta cheese

Whisk together the dressing ingredients so the flavors can combine while you prep the other ingredients. Trim ends of beans and cut into bite-sized pieces, washing if needed.

Bring a medium-sized pot of water to a boil, add a generous amount of salt, then add beans and cook for 3-4 minutes, or until barely tender-crisp. (Taste a bean to be sure.) While beans cook, cut cherry tomatoes in half and slice green onions in thin diagonal slices.

When beans are tender-crisp, drain into a colander placed in the sink, then rinse beans with cold water until they're cool. Drain beans again, then put them between a double layer of paper towels and blot dry. (Don't skip this step or the salad will be watery.)

Combine beans, tomatoes, and green onions in a salad bowl, then toss with the tangy dressing, stirring until the vegetables are well-coated with dressing. Add crumbled Feta and stir just to combine. Serve immediately.

I didn't think this would keep well in the refrigerator because chilling tomatoes takes away their flavor, but it was actually still very good after a night in the fridge. I wouldn't purposely make it ahead, but if you have leftovers, go ahead and save them and you might be surprised.

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South Beach Suggestions:
This recipe is a perfect side dish or lunch salad for any phase of the South Beach Diet, or any type of low-glycemic eating plan.

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