Green Bean, Pecan, and Feta Salad

"A versatile and tasty veggie salad to help cool those hot summer days! Prep time is chilling time in the fridge."
 
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Ready In:
2hrs 15mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Trim the ends (and strings, if you like) from the green beans, then snap or cut them into thirds.
  • Using a steamer basket in a pan, cover and cook for 15 minutes or until crisp-tender; plunge the cooked beans into cold water to stop the cooking process, then drain and pat dry.
  • Toss together the cooked green beans, sliced onion, feta, and pecans in a large bowl; cover and chill in refrigerator for at least 1 hour.
  • Meanwhile, whisk together the remaining ingredients in a non-reactive bowl to make the vinaigrette; chill for 1 hour.
  • Pour the vinaigrette over bean mixture, toss, and chill an additional 1 hour; toss again just before serving.
  • Makes 8 servings.
  • Notes: walnuts or pine nuts can be substituted for pecans, and dill may be substituted for basil if you prefer.
  • Tweaked and adapted from a recipe posted at Gail's Recipe Swap.

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Reviews

  1. This is a very delicious and elegant-looking salad. It really makes such a beautiful presentation. The only change I made was to leave out the basil. Served with a pecan-crusted chicken breast that I sauteed on the stove top. We really enjoyed this salad. Made for the Cooking Tag Mania Special, October, 2013.
     
  2. A real winner! Very good alternative to using leafy greens. I didn't have champagne vinegar and just used White Wine vinegar instead. I only used a quarter of a large purple onion and it was plenty for our tastes.
     
  3. This is a fantastic salad--I don't think I've ever had anything quite like it. The flavors and textures go together really well. And putting pecans together with feta cheese is just downright inspired!! I had to sub regular white vinegar for the champagne vinegar and dried basil for the fresh (because I didn't have either of those items), but the salad was wonderful just the same!Thanks Julesong for a great recipe!!!
     
  4. I love this recipe. I ran out of onions but the recipe was pretty good without one and would only be better with one. I used snake beans and it is perfect for those late summer light dinners. Served it with some pasta and mesculin greens. Yum!
     
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Tweaks

  1. A real winner! Very good alternative to using leafy greens. I didn't have champagne vinegar and just used White Wine vinegar instead. I only used a quarter of a large purple onion and it was plenty for our tastes.
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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