Two bean salad with feta and sunflower seeds
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Green beans, trimmed and cut into 2-inch pieces, about 4 cups |
| Salt | ||
| 3 | tablespoons | Fresh lemon juice |
| 1 | Clove garlic, smashed to a paste | |
| 1 | teaspoon | Grated lemon rind |
| Freshly ground black pepper | ||
| ¼ | cup | Plus 2 tablespoons extra virgin olive oil |
| 1 | can | Red kidney beans, rinsed and drained |
| ⅔ | cup | Crumbled feta cheese |
| 3 | slices | Thickly cut slab bacon, cut crosswise into 1/4-inch pieces and cooked until crispy |
| ½ | cup | Roasted shelled sunflower seeds |
Directions
Bring a large pot of water with salt to a boil and cook the green beans until just tender. Drain the green beans and plunge into a bowl of ice water to cool. Drain thoroughly.
In a large bowl whisk together the lemon juice, garlic, lemon rind, salt and pepper. Add the olive oil gradually in a stream whisking constantly until well combined. Just before serving, add the green beans and kidney beans. Season to taste with salt and pepper. Transfer to a decorative serving dish and sprinkle with the feta cheese, crispy bacon pieces and sunflower seeds.
Note: The acid from the lemon will quickly discolor the green beans, therefore this dish should be assembled at the last minute before service and served immediately. The salad will keep for 2 to 3 days in the refrigerator and will taste fine although the green beans will be discolored.
Yield: 6 servings
Recipe by: Cooking Live Show #8891 Posted to MC-Recipe Digest V1 #628 by "Angele and Jon Freeman" <jfreeman@...> on May 31, 1997