Lemon Dill Green Bean Salad

It has been a long time since we have blogged, sadly.  The past few months have been full of new jobs, happy events, and lots of time gardening.  We have still been cooking up a storm, but unfortunately haven't been very good at documenting it. 

But, last night's very healthy, super tasty, extraordinarily easy dinner was just too good not to share.  The majority of our meals lately, like last night's, consist of fresh homegrown or local produce and grilled chicken/beef/shrimp.  I created this salad last year and resurrected it for my mom's 70th birthday party this past weekend.  It's so fresh, bursting with flavor, and is truly the perfect summer salad.  We perfected this red wine vinaigrette quite a while back, and it is our go to summer dressing.  We make a batch at the beginning of every week to eat on salads.  It has appeared on the blog before with orzo salad.

Green Bean Salad with Red Wine Vinaigrette

Ingredients

• 1 lb green beans, trimmed
• 1 cup sliced grape/cherry tomatoes (colorful mixes look beautiful)
• 1/4 of a small red onion, sliced finely 
• 4 Tbsp. finely chopped fresh dill
• 1/4 c red wine vinaigrette (recipe HERE) 
• 1/4 cup crumbled feta (optional)

1. Blanch green beans.  Bring a pot of water to a boil.  Fill a large bowl with ice water and set aside.  Drop the beans into the boiling water.  Boil for 2-4 minutes depending on your preference for crispiness.  Take beans out immediately and place directly into ice water to stop the cooking process.  Leave in water for 1-2 minutes until chilled.  Remove and dry beans with a paper towel.
2. Place green beans, tomatoes, onions, and dill in a large bowl.  Toss with 1/4 cup vinaigrette.  All salad to sit for at least 15 minutes before serving. Add extra salt and pepper to taste.
3. Serve with lemon wedges for extra acid and crumbled feta cheese.