Greek Green Bean Salad

This flavor-packed Greek green bean salad is the ultimate low-carb, low-calorie, gluten free dish. Make ahead and serve it at room temperature. And if you’re serving a crowd, this is a great one to add to your Mezze choices!

INGREDIENTS

• Water
• 1 lb green beans, trimmed
• Salt and pepper, to taste
• Crushed red pepper flakes, optional, to taste
• Quality crumbled feta cheese, to taste
• 2 tbsp (or more to your liking) pitted olives, chopped

For dressing 

• 2 tbsp Early Harvest Greek extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 to 2 garlic cloves, minced
• 2 tbsp chopped fresh dill
• ½ tsp sweet Spanish paprika
• Salt and pepper, to taste

INSTRUCTIONS

Prepare dressing. In a small bowl, whisk together extra virgin olive oil, lemon juice, garlic, fresh dill, Spanish paprika, pinch of salt and pepper. Set aside for now.

Bring a large pot filled with water to a boil. Add green beans. Cook for 5 minutes, then, keep the pot of boiling water going, but using tongs, transfer green beans to an ice bath (a bowl of ice and ice cold water) for 5 minutes. Return beans to boiling water to finish cooking until tender, about 10 more minutes or so.  Drain well.

Transfer warm beans to a mixing bowl. Toss with a little salt and pepper. Give the dressing a quick stir to combine well, then pour over the green beans. Toss again to coat.

Transfer to a serving platter. Sprinkle crushed pepper flakes and crumbled feta. Top with chopped olives. Serve at room temperature.