MAIN DISH

GREEN BEAN SALAD WITH FETA AND LEMON

Make Ahead: The salad may be assembled and refrigerated up to 3 days in advance.

• 1 tablespoon salt, for the cooking water

• 1 pound green beans (ends trimmed), cut into 1 ½- to 2-inch long pieces

• 2 ounces good-quality feta cheese, crumbled

• Fronds from 2 stems dill, chopped (2 tablespoons)

• ½ medium sweet onion, cut into small dice ( ½ cup)

• Grated zest of 1 lemon (2 teaspoons)

• 1 tablespoon olive oil

• Freshly ground pepper

Have ready a large bowl of ice water.

Bring a 4-quart pot of water to a boil over high heat. Add the salt and the beans; cook for about 6 minutes, until the beans are tender. Immediately transfer them to the ice-water bath. Let the beans cool for 5 minutes, then use clean dish towels to drain and dry the beans.

Transfer the beans to a large bowl; add the feta, dill, onion, lemon zest, oil and pepper to taste, and toss to combine. Serve immediately, or cover and refrigerate for up to 3 days. Allow the salad to come to room temperature before serving.

Makes 4 servings.

Per serving: 108 calories, 7 g fat (3 g saturated), 13 mg cholesterol, 4 g protein, 10 g carbohydrates, 4 g fiber, 3 g sugar, 166 mg sodium.

Join the discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. In order to post comments, you must be a registered user of MiamiHerald.com. Your username will show along with the comments you post. Thank you for taking the time to offer your thoughts.

     Showing: Oldest first Newest first Most-recommended first Least-recommended first

@Nyx.AuthorDisplayName@ wrote on @Nyx.PostedAtTime@:

@Nyx.repliedToText@

@Nyx.replyAnswerText@

Reply to this Comment @Nyx.Recommender@ @Nyx.AbuseReporter@