Garden-Fresh Green Bean Salad
1/6 optional snack
1 pound french or regular FRESH green beans, ends trimmed
1/2 cup non-fat feta cheese crumbles
1 cup cherry tomatoes, sliced in half
3 Tbsp chopped red onion
1/4 cup slivered almonds (optional)
2 Tbsp olive, or avocado oil
2 Tbsp red wine vinegar
2 Tbsp chopped fresh basil
1 large clove garlic, minced
½ teaspoon Freshly ground black pepper
¼ teaspoon Sea salt
Boil a large stock pot of lightly sea salted water. Add the green beans and boil until tender crisp, 2 minutes. Immediately place beans in ice water bath. Drain well, pat dry and place the beans in a large bowl. Combine with the feta cheese(if using), tomatoes and red onions.
Toast the almonds in a small skillet, 2 minutes.
Whisk the olive oil, red wine vinegar, basil, garlic and a little salt and pepper. Pour the dressing over the green beans and sprinkle with almonds. Let marinate in the refrigerator for about 1 hour before serving cold.