"This colorful green bean salad is a great side dish for barbecued meat, poultry and fish. Serve chilled, and it’s easy and healthy for hot weather entertaining, picnics and tailgating."
12 ounces baby green beans haricot vert
1 1/2 cups (half pound) of sweet grape or cherry tomatoes in mixed colors, halved lengthwise
4-6 oz. feta cheese, crumbled
2 ears of corn, grilled and kernels cut from cob, or about 1/2 cup of frozen kernels, thawed
Salt and pepper, to taste, plus salt for boiling the green beans
Fresh chopped mint or chives for garnish, optional
6-8 tablespoons lemon-mint vinaigrette
2/3 cup olive oil
zest of one lemon (use a microplane zester)
2/3 cup fresh squeezed lemon juice
2 tablespoons chopped fresh mint
1 large garlic clove, finely chopped (or use a garlic press)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Whisk together the olive oil, lemon zest and lemon juice. Add mint, garlic and season with salt and pepper. Set aside.
Ready a large bowl filled with ice and cold water. Bring a large pot of water (4-5 quarts) to a boil and add a tablespoon of salt. Add green beans and cook for 4-5 minutes. At 4 minutes, quickly toss one green bean into the ice water, test for doneness. You want them crisp-tender. If it’s done enough for you, place the green beans in the ice water immediately to stop the cooking process and set the color. If not, cook that additional 1 minute then move to the ice bath. After a few minutes in the ice water, drain the beans and allow them to dry. At this point you can refrigerate the green beans until you are ready to serve them. You can even cook them a day ahead.
When ready to serve, add the green beans, tomatoes, feta and corn to a large bowl. Toss with a few tablespoons of the vinaigrette and season with salt and pepper to taste. Pass more dressing at the table in case someone would like a little more.