This was an easy tasty salad - a perfect side dish to any summer meal.  This recipe was great for 2 for a couple of days, but can easily be doubled.  Might be the simplest salad there is!  Fresh green beans are a must for this recipe, and any good quality store bought pickled beets will work nicely.

2 cups green beans ends trimmed cut in half

1 cup pickled beets, chopped

1 round wedge of red onion - rinse well in cold water, then slice into 1 inch lengths

juice of a small lemon wedge

2 Tblsp. Extra Virgin Olive Oil

Salt and Pepper to taste

Crumbled feta cheese

Bring a pot of water to a high boil.  Have an ice water bath ready.  Add the beans to the boiling water, and once back to a high boil, blanch the beans for 1.5 minutes, lid on medium high, drain and put into the ice bath to stop the cooking, and once cool, drain and place onto a paper towel.

Add to a bowl with the pickled beets, red onion, juice of the lemon, EVOO,  salt and pepper.  Mix well and add crumbled feta cheese.  Serve along side any main dish.