Take-Along Green Bean Salad


2 pounds fresh green beans, trimmed
1 small purple onion, thinly sliced
1 cup coarsely chopped pecans, toasted
1/2 cup olive oil
1/4 cup white wine vinegar
1 tablespoon chopped fresh dill
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 (4-ounce) package crumbled feta cheese


Cut green beans into thirds, and arrange in a steamer basket over boiling water, Cover and steam 15 minutes or until crisp-tender. Immediately plunge into cold water to stop the cooking process; drain and pat dry.

Whisk together olive oil, vinegar, dill, garlic, salt and pepper.

Toss together green beans, onion, and pecans in a large bowl. Pour dressing over green bean mixture. Allow to sit at room temperature about one hour. Pack into ziplock bag.

Place cheese into sandwich or snack size ziplock bag and place on top of beans before sealing. Refrigerate or place in camp cooler (depending upon when you make it). Bean mixture can be prepared up to 3 days prior to serving.

At campsite, remove cheese bag and pour bean mixture into bowl; toss lightly. Crumble cheese on top and serve.

This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Green

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