Talley Farms Fresh Harvest

Salads

Ingredients

1 lb. fresh French Beans, trimmed, cut in half

1 lb. fresh Yellow Beans, trimmed, cut in thirds
½ large purple onion, thinly sliced
4 oz. crumbled feta cheese
1 cup chopped walnuts or pecans, toasted
3/4 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

Directions

Boil the Yellow Beans for about 5 minutes and immediately plunge into cold water to stop the cooking process; drain and pat dry.  Boil the French Beans for only 2 minutes, plunge into cold water and pat dry.  You can do this a day in advance.  Store in fridge

 
Toss together green beans, onion, cheese, and walnuts in a large bowl.  Cover and chill 1 hour.
Whisk together olive oil and next 5 ingredients, cover and chill 1 hour.
Pour vinaigrette over green bean mixture, and chill 1 hour; toss just before serving.
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