Light and Fresh Green Bean Salad

From Cooking Light

This festive salad is bright, healthy, and bursting with a great combination of flavors. The vinaigrette adds tanginess, the walnuts add crunch (plus a hearty dose of healthy fats), and the feta adds a salty kick. Great as a healthy side for holiday gatherings

Ingredients

• 1 pound fresh green beans

• 2 tablespoons finely minced shallots

• 1 garlic clove, minced

• 1 tablespoon Dijon mustard

• 2 tablespoons champagne vinegar

• 2 tablespoons extra-virgin olive oil

• 1/8 teaspoon Kosher salt

• 1/8 teaspoon Freshly ground black pepper

• 1 cup sliced cherry tomatoes

• 1/3 cup chopped, toasted walnuts

• 1/4 up feta

Step 1

Fill a large pot with salted water. Bring water to a boil; add green beans. Cook green beans in

boiling water until crisp-tender, about 3 minutes. Transfer beans to a bowl of ice water to stop

cooking, then drain and let cool. Cut beans in half crosswise and set aside.

Step 2

In a small bowl, combine shallots, garlic, Dijon, vinegar, salt, and pepper. Slowly whisk in olive

oil. Set vinaigrette aside.

Step 3

In a large bowl, combine green beans with tomatoes and walnuts. Crumble over cheese and serve

at room temperature or slightly warmed.