1 1/2 pounds fresh beans, trimmed and cut into 1-inch pieces
2/3 cup olive oil
1 teaspoon dried dill weed
1/3 cup white wine vinegar
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup coarsely chopped pecans, toasted
1/4 cup diced red onion
1 cup crumbled feta cheese
COOK green beans in large saucepan of boiling water, about 4 minutes. Drain, immerse in cold water, drain, and pat dry.
COMBINE olive oil, dill, vinegar, garlic, salt and pepper in a small bowl. Whisk to blend.
PLACE beans in a shallow serving dish. Toss with dressing.
SPRINKLE with pecans, red onion and feta, toss and serve.
Serves 4 – 6
Cooks Tips: I used the 1 1/2 pounds of green beans called for in the original recipe and found there was more than enough vinaigrette, feta, red onions, etc. that I could have used a full 2 pounds. I also squeezed the juice of 1/2 lemon over the dish before I served it as I think it needed something to brighten it up a bit.
I toasted the pecans in a 350 degree oven. I placed the pecans in a single layer on a sheet pan and cooked them almost eight minutes, checking them and stirring them frequently.