Summer may be over, but the weather here in Georgia is still hot. I am eating main dish salads for dinner on a regular basis, and one of my new favorites combines green beans with Mediterranean flavors. This salad is simple to throw together and requires minimal cooking, which is always a plus when the weather is warm as far as I am concerned. Best of all, the recipe makes a generous amount which keeps well in the fridge, so you have an instant meal available whenever the mood for salad strikes!
Mediterranean Green Bean Salad
8 oz. green beans, cooked, cooled, and cut crosswise into thirds
4 C. grape tomatoes, halved
1 large bell pepper (any color), diced
1/2 C. halved and pitted Kalamata olives
4-6 oz. crumbled feta cheese
3/4 C. lemon vinaigrette*
Combine all ingredients in a large bowl and toss to combine. Refrigerate until ready to serve. Serves 6.
I used Marzetti Simply Dressed Lemon Vinaigrette.
No comments:
Post a Comment