Recipe by COOKGIRl
Compliments of Westbrae Naturals. Sfgate.com states: "Scarlet runner beans (Phaseolus coccineus) are native to Mexico and south through Panama, in high humid mountains from 4,000 to 8,000 feet. They have been grown by upland farmers of the region for at least two millennia, mainly as a dry bean crop. They were introduced to Europe in the 1600s, but for the next 100 years were grown there only as an ornamental".
- 2 (15 ounce) cansscarlet runner beans, rinsed and drained
- 6 ounces feta cheese, crumbled
- 1 large shallot, cut into crescents
- 1 tablespoon apple cider vinegar
- salt, to taste
- black pepper, to taste
- 3 tablespoons walnut oil
- 1⁄4 cup fresh parsley, chopped
- 3 tablespoons walnuts, toasted and chopped
Directions See How It's Made
- While beans are draining, lightly toast the walnuts in a dry skillet and set aside to cool then chop.
- In a bowl mix together the feta, shallot and apple cider vinegar. Let sit for 5 minutes, then add salt and pepper to taste. Stir in the walnut oil.
- Place drained runner beans in a salad bowl and pour on the dressing. Gently fold in the fresh parsley.
- Let stand at room temperature for 1 hour then refrigerate until ready to serve.
- Toss in the walnuts just before serving.