It’s been a long, cold and rainy winter in Georgia, but warmer days are finally upon us! As the temperature rises, we crave less soups and comfort foods and more light, refreshing salads. This dish is so tasty and simple, making it a festive option for Spring and Summer dinners, potlucks and cookouts.
Ingredients (16 servings):
2 lbs fresh green beans, trimmed and cut into 1-inch pieces
1/4 cup extra virgin olive oil
3 tbs balsamic vinegar
juice from one lemon
1/4 tsp salt
1/8 tsp pepper
1/4 tsp garlic powder
1/2 red onion, chopped
8 oz (or 1/2 can) of sweet canned corn
4 cups cherry tomatoes, halved
3/4 cup crumbled feta cheese
Preparation Instructions (Approximately 30 minutes):
- Place trimmed beans in a pot and cover with water. Bring to a boil, cover and cook for about 8 minutes, or until tender. Drain and immediately rinse and soak in cold water. Drain and pat dry.
- In a large serving bowl, combine the beans, cherry tomatoes, onion and corn.
- In a small bowl, whisk the oil, lemon juice, vinegar, salt, pepper and garlic powder. Drizzle over salad.
- Stir in the cheese. Chill in the refrigerator until you’re ready to serve.
Put a colorful seasonal twist on your hum-drum salad. Happy Spring!