Do you love the taste of fresh green beans? They’re one of my favorite summer vegetables. Here, they’re featured in a simple salad with walnuts, mint and feta cheese.
The recipe comes from Hugh Fearnley-Whittingstall’s Guardian column. It’s a keeper you’ll want to make over and over. I used walnuts and mint this time as directed in the recipe, but feel free to switch up the herbs and nuts to suit your own taste and whatever you have on hand.
When purchasing fresh green beans look for beans with a bright green color that snap when bent. To prepare them for cooking snap or cut the ends from the beans and cut away any bad areas. Depending on the recipe, cut the beans into smaller pieces or leave them whole.
- 1 pound fresh green beans, washed and trimmed
- juice of ½ lemon, more or less
- 2 tablespoons olive oil, more or less
- ¼ cup chopped mint
- ⅛ cup chopped walnuts, more or less
- 2 ounces feta cheese, crumbled
- salt and pepper to taste
- Put the beans in a skillet or dutch oven large enough to hold them without crowding.
- Cover them with water and add some salt.
- Bring to a boil over high heat and cook the beans for 3 to 5 minutes until they are crisp tender.
- Drain and run cold water over them to cool them down.
- Put the beans in a large bowl and dress with the olive oil, lemon juice, half the mint, salt and pepper.
- Toss with half the walnuts and feta cheese.
- Transfer to a platter and top with the remaining mint, feta and walnuts
It’s Potluck week at I Heart Cooking Clubs.
Right now the group is featuring Hugh Fearnley-Whittingstall so I chose to make his green beans with walnuts and feta. Check out the image to see the past featured chefs and follow the link to see the recipes.