Green Bean Salad with Greek Olives and Feta Cheese

Ingredients

• 1 lb. fresh green beans
• 1 red onion or sweet white onion, cut in half crosswise, then into slivers the same size as the beans
• 1/2 cup or more pitted Kalamata Olives, cut in half
• 3/4 C – 1 C crumbled Feta cheese
• 3 T
• 2 T extra-virgin olive oil
• 2 tsp. fresh lemon juice
• 2 tsp. Dijon mustard
• 1 tsp. dried oregano
• 1 tsp. Greek seasoning
• Fresh-ground black pepper to taste

Directions

1. Snip off both ends of the green beans, then slice the beans into pieces about 2 inches long.
2. Steam the beans just until they are still crisp but tender, about 5 minutes. Drain them right away, then drop them into a bowl of cold water with ice cubes so they stop cooking.
3. Lift the beans out of the ice water promptly and leave them in a colander to drain really well.
4. As the beans drain, slice the onion into thin pieces a little smaller than the beans, and halve the olives.
5. Crumble as much Feta as you want to use.
6. In a small bowl, whisk the white balsamic vinegar, olive oil, lemon juice, Dijon, dried oregano, Greek seasoning, and pepper until the dressing comes together.
7. Put the beans, olives, and onions in a plastic or glass bowl. Add the dressing and toss a few times, until the vegetables are coated.
8. Fold in the Feta gently, then serve.
9. If you want the flavors to mingle more, chill the salad for several hours and wait to add the Feta until serving.
10. The salad will hold for a few days in the refrigerator, though it is best on the day it is made.