Green Bean Salad with Feta Cheese and Kalamata Olives

Green Bean Salad with Feta Cheese and Kalamata Olives

Oct 03, 2020Julie Ginsler

Kat uses our aged Spanish Red Wine Vinegar to make this green bean salad pop with flavor. Thanks Kat for another great creation!

• 1 lb. green beans trimmed and cut into 2” pieces
• 1 cup grape tomatoes cut in half
• ¼ cup scallions
• ½ cup feta cheese crumbled
• 1/3 cup Kalamata olives sliced
• ¼ cup fresh herbs chopped such as dill, parsley, or basil

For the Dressing:
• ¼ cup of your favorite vomFASS Extra Virgin Olive Oil
• 1 teas Dijon mustard
• 2 TBLS vomFASS Spanish Red Wine Vinegar
• 1 TBLS lemon juice
• ¼ tsp. each of garlic and onion powder
• ½ tsp. dried oregano
• Salt and pepper to taste

1. Bring a pot of salted water to a boil. Add green beans and cook 2-3 mins until tender. Drain beans and place them in a bowl of ice water. Pat dry when cooled.
2. Add green beans, tomatoes, scallions, feta cheese, olives and herbs in a large bowl.
3. In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, lemon juice, garlic and onion powder, dried oregano salt and pepper.
4. Pour the dressing over the vegetables and toss to coat, then serve.

Submitted by

Kat Drew-vomFASS-Cary

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