Green Bean Salad With Tomatoes And Feta

From jack bishop’s vegetables every day. very pretty all green or with a mix of green and yellow beans.

Bring several quarts of water to a boil in a large saucepan.

Add the beans and salt to taste.

Cook until crisp-tender , about 5 minutes.

Drain , shake dry and then spread out over a clean towel so they dry quickly.

Let the beans cool to room temperature.

Combine the tomatoes , shallot , oil , lemon juice , parsley and pepper to taste in a large serving bowl.

Add the beans and adjust the seasonings , using salt sparingly.

Sprinkle the feta cheese over the salad and serve immediately.

Variation: use 1 tablespoon walnut oil and 1 tablespoon extra-virgin olive oil.

Sprinkle the salad with 1 / 3 cup toasted and coarsely chopped walnuts and crumbed goat cheese just before serving.

green beans, tomatoes, shallot, lemon juice, fresh parsley leaves, fresh ground black pepper, feta cheese, extra virgin olive oil