Suzanne Schecter’s Green Bean Salad

Suzanne recreated this dish from one she first tasted at the Annual BBQ some years ago. It is simple, fast, and wonderful:

Steamed green beans, cooled, drained and cut into 1 inch pieces
Olive oil
Balsamic vinegar or red wine vinegar or a little of both
Sun-dried tomatoes
Feta cheese

Dress beans with splashes of olive oil and a little balsamic and/or red wine vinegar. Salt to taste. Toss with a few chunks of sun dried tomatoes and a little bit of feta cheese. Be careful to only add a little feta and tomatoes — too much will make it too rich and heavy, and this salad should be light.

Suzanne adds that if you like you can always use fresh herbs to create variations on the basic theme.

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