Green Beans and Tomato Salad
Fresh, crisp and delicious salad. Easy to make and is the perfect side dish.
Servings: 6
Ingredients
- 2 lbs Fresh Green Beans ends trimmed
- 1 Pint Cherry or Grape Tomatoes halved
- 1/4 Cup Raw Pine Nuts
- 3 Garlic Cloves minced
- 1 Lemon juiced
- 1 Tbsp Apple Cider Vinegar
- 3 Tbsp Olive Oil
- 1 Tsp Dried Oregano
- 1/4 Cup Crumbled Feta Cheese
- Salt and Pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook green beans until tender-crisp, about 4-6 minutes. While they cook, prepare a large bowl with an ice water bath.
- Once the beans are cooked, immediately drain and place them into the ice bath for a few minutes to stop the cooking.
- Drain again and place them in a large bowl together with the cherry tomatoes.
- Preheat a skillet over medium heat and toast pine nuts stirring constantly, until slightly brown, about 2 minutes. Set aside.
- In a small bowl, whisk together the olive oil, garlic, lemon juice, oregano, vinegar, salt, and pepper. Pour the mixture over the green beans and toss to coat.
- Stir in the feta cheese and toasted pine nuts. Enjoy!
Notes
- use fresh green beans instead of canned and frozen beans
- you may swap the olive oil with avocado oil
- switch the pine nuts with almonds, walnuts, or pecans
- store leftovers in a container in the fridge for up to 4 days.
Nutrition
Calories: 185kcal | Carbohydrates: 17g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 88mg | Potassium: 555mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1455IU | Vitamin C: 46.4mg | Calcium: 106mg | Iron: 2.6mg