Green Bean Salad

August 28, 2006

Green Bean Salad

Chad Weiler, Tucson CSA

1 pound green beans, cut in half
10-12 cherry tomatoes, cut in fourths
4 ounces feta cheese, crumbled
1/4 small red onion or 1 shallot, finely diced
1/4 jalapeno or Yellow Hot chile, finely diced
3-4 tablespoon white wine vinegar

1. Place the onion/shallot, chile, and vinegar in a medium sized bowl.
Add salt and pepper and stir. Allow to marinate at least a half hour.

2. Blanch the green beans in boiling salted water for 1-2 minutes.
Place beans is a bowl of ice water to stop the cooking. Remove
the beans from the ice water and pat dry. You want the beans to
be completely dry before assembling the salad.

3. Place the beans, tomatoes, and cheese in the vinegar mixture.
Mix until all ingredients are well incorporated. Drizzle with olive oil,
and add salt and pepper to taste.*The amound of chile I use really
depends on the heat of the chile. Start small and add more if you
want more heat.

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