lemony green bean salad

I'm going to make this quick... because green bean salad is pretty straight forward. I almost wouldn't write it up but when I was menu planning for this years 4th of July... I realized I never wrote down what I made last year. Devastating.

My formula for the 4th of July menu is always the same:
+ potato based
+ pasta based
+ bean based
+ dessert

So this is the bean dish. I try to keep the dishes to only be something that I would want to potentially eat for days. You never know what people are going to eat at a party and I hate waste. I also try to keep the ingredients affordable since we are already doing so much cooking. Out of the 4 things I made, this was one of the most affordable. Minimal number of ingredients and nothing too high class pricey.

Here's how it goes. The only real downside to this is you will get sweaty after boiling so many batches of green beans. But if you are me, you can reward yourself with an ice cream sandwich after. That makes it worth it.
  1. Bring a pot of salted water to boil. Throw in green beans for about 4 minutes or until al dente. Drain and rinse in cold water.
  2. Blend together lemon juice, zest, olive oil and agave nectar.
  3. Combine beans with red onion and crumbled cheese. Toss with dressing. 
Shopping List
1 pound green beans
4 ounces feta
1/4 red onion, super-thinly sliced
1/4 cup your best olive oil
1 lemon, juiced and zested
1 tsp honey

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