A refreshing way to enjoy seasonal Summer vegetables! This is a favorite in my house all Summer long!
Ingredients:
1 pound Fresh Green Beans, washed and trimmed
1 pint Grape Tomatoes
1 can Black Olives
1/2 cup Balsamic Vinegar
1/4 cup Olive Oil
Feta Cheese, optional
salt and pepper to taste
Directions:
1. Cook trimmed beans in large pot of boiling salted water until tender, about 5 minutes. Drain.
2. Cold shock beans by running under cold water and drain well. Transfer to large bowl. Add tomatoes and drained olives.
3. Combine vinegar and olive oil in small bowl - whisk together.
4. Pour dressing over green bean salad and let sit in the refrigerator for at least 2 hours.
5. Season with salt and pepper and garnish with Feta cheese (optional).
6. Serve cold!
