Green Bean Salad with Lemon Vinaigrette

Spring Green Bean Salad with Lemon Vinaigrette

Ingredients:

• 1 pound fresh green beans, trimmed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped

Lemon Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Blanch the Green Beans:
   • Bring a large pot of salted water to a boil.
   • Add the green beans and cook for 3-4 minutes until crisp-tender.
   • Drain and immediately transfer the beans to a bowl of ice water to stop the cooking process.
   • Drain and pat dry.
2. Prepare the Lemon Vinaigrette:
   • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until well combined.
3. Assemble the Salad:
   • In a large bowl, combine the blanched green beans, cherry tomatoes, red onion, feta cheese, and parsley.
   • Drizzle the lemon vinaigrette over the salad and toss to coat evenly.
4. Serve:
   • Transfer the salad to a serving dish and enjoy!

This refreshing green bean salad is perfect for a light lunch or as a side dish for your spring and summer meals.

Don-O-Ray Farmers Market