The Uncommon Life

Alfresco Dining: Summer Salad

June 15, 2010

Cook books tend to scare me and last weekend was no execption. My best friend from childhood was visiting and the rain just wouldn’t stop. There was nothing else we could do — it was  time to face our fears. Candace and I pulled out five cookbooks and took a breath. Out of the thousands of pages, unknown ingredients and pots and pans that looked like they belonged to NASA,  we came up with a handful of recipes that didn’t scare us into ordering Dominos.

This delicious (and I swear oh-so-simple) dish takes few ingredients and just a couple of minutes of your day. Here’s the scoop.

What You Need:

1 1/2 pounds of fresh green beans, trimmed and cut

1/3 cup white wine vinegar

1/2 teaspoon minced garlic

2/3 cup olive oil

1 teaspoon dill weed

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

1 cup coarsely chopped pecans, toasting optional

1/2 cup diced red onion

1 cup feta cheese

What You Do:

Cook green beans for a quick 3-4 minutes in a saucepan of boiling water. Drain and immediately run under cool water. Drain again and pat dry. In a mixing bowl, combine oil, dill, vinegar, garlic salt and pepper. Place beans in a serving bowl, add mixture, stir and top with feta. Mmmm good!


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