Mural of Flavor Green Bean Salad

Green beans are fresh and flavorful in the summer months, and make a great main-dish salad for lunch, or the perfect accompaniment to grilled foods. For tender beans, an hour in the marinade is plenty; huge beans can be done a day ahead of time. Feta cheese is the most ?avorful topper, but shredded Parmesan or Romano work well too, especially if cooking for kids. If you want a completely salt free side dish, do not add the cheese.

source	Penzeys
categories	side dish, vegetable
yield	6-8
prep time	10 mins
total time	14 mins

INGREDIENTS

1 lb fresh green beans

1 Small red onion, peeled and minced

1 Cup cherry tomatoes, quartered

½ Cup crumbled feta cheese, optional

[Dressing]

1 TB. MURAL of FLAVOR

1 TB. water

1/3 Cup olive oil

¼ Cup red wine vinegar

1 to 2 tsp. sugar

INSTRUCTIONS

1. Bring a large pot of water to a boil. Meanwhile, mix the MURAL of FLAVOR and water in a roomy bowl. After 5 minutes, add the oil, vinegar, sugar, and onion. Mix well and set aside. Wash the beans, cut off the stem end, and chop into 2-inch chunks. Place the beans in the rapidly boiling water. Young and tender beans will be done after 3 minutes; large beans can take 6-7 minutes. Taste if in doubt 2. just tender is what you want. Remove the beans and run under cold water until cool.This will stop the cooking and keep the beans green. Drain well. Toss the beans in the bowl with the dressing, cover and refrigerate until ready to serve. Add the tomatoes and half of the feta cheese; toss to combine. Sprinkle the rest of the cheese on top and serve.