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Sandra CoyeHello Dolly Bars 18 hours ago
Why don't you allow us to download the recipes?
JoAnne, if you don't like coriander you can just s...
JoAnnePoultry Seasoning 13 days ago
Can I use any other ingredient for the coriander?
You are welcome, Dolly :)
DollyBaked Goat Cheese Dip 28 days ago
Thank you.
I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 2 months ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 2 months ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 2 months ago
Dear Liz,Yes, the cup measurements are American, d...

Mediterranean Green Bean Salad

Blossom Lady
Oct 22, 2021 06:14 AM
Mediterranean Green Bean Salad

You’ll never look at green beans again without thinking of this spectacular Mediterranean style green bean salad. There’s nothing ho-hum about this salad! Bean salad, yawn….Big deal, huh? Usually a bunch of cold canned beans with a sour vinegar dressing, it may be called three-bean salad, or five-bean salad or whatever. It’s often a cafeteria main-stay, because it keeps forever. Or maybe it lasts forever because nobody eats it. Well, wake up! This salad is a far cry from the usual. With eye-popping flavor, Mediterranean green bean salad is so fantastic, you’ll want to eat it every day.

Picture this: Crisp, bright green beans, briny burgundy-colored kalamata olives, flavor-packed sun-dried tomatoes, and crunchy toasted walnuts. Pretty great so far, right? Now imagine that topped with a perfectly balanced, garlicky, lemony vinaigrette, with flecks of fresh oregano. Hungry yet? I know I am. Serve this salad at room temperature or chilled. It’s good warm, too. Perfect with grilled salmon or chicken, or a great steak! I served it with classic spaghetti last weekend, along with toasty garlic bread, and it was totally yum.

Ingredients:

Salad

  • 1 lb. thin green beans (Haricot Vert)
  • ½ cup kalamata olives sliced in half if desired
  • ¼ cup sun-dried tomatoes
  • ⅓ cup toasted walnuts
  • 1 tablespoon lemon zest

Dressing

  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh oregano
  • 1 tablespoon red wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
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