Ever since I made my Marinated Vegetable Salad - it seems to be the only kind of salad I want. With so much fresh produce still available - it's the perfect end of the summer salad. They are so colorful and fresh tasting too.
This salad was made in the morning and refrigerated. I tossed the salad a few times during the day to really incorporate the marinade.
1 1/2 cups chopped green and yellow beans - about 1 - 1 1/2 inch sized pieces
1/2 cup red onion - roughly chopped
1 finely minced garlic clove
a big handful of finely minced fresh Basil
1 celery stalk - sliced
1 large radishes - sliced
2 Tblsp. Red Wine Vinegar
4 Tblsp. Organic Extra Virgin Olive Oil
salt and pepper to taste
Feta cheese - crumbled
Bring a pot of water to the boil, and blanch the green and yellow beans for about 40 seconds. Drain and add to an ice bath to cool.
Add the onion, garlic, basil, celery, radishes to a bowl. Drain the beans well and add them to the bowl. Season with salt and pepper, then add in the Red Wine Vinegar and Extra Virgin Olive Oil, tossing to coat well.
Add a good handful of crumbled feta cheese. Refrigerate until dinner.