Ingredients
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3/4 lb fresh green beans, topped and tailed
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2 tablespoons red wine vinegar (or sub your favourite fruit vinegar)
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1/2 cup extra virgin olive oil
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2 teaspoons Dijon mustard
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1/2 red onion, diced
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3 tablespoons fresh cilantro, chopped
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2 red radishes, thinly sliced
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1 teaspoon fresh oregano, chopped well (or sub 1/2 tsp dried)
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1 cup cherry tomatoes, quartered (or halved)
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sea salt
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black pepper
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1 fresh garlic clove
Instructions
- Bring about 2 inches of water to boil in the bottom of a steamer. Add the beans to the top part, cover and let steam until tender but still firm (about 4-5 minutes). You really want to retain their crispness. Drain and rinse under cold water to stop the cooking process. You could also dunk them into a ice water bath. Drain well and pat dry.
- While the beans cook, whisk together the vinegar, olive oil, mustard and garlic and season to taste with S&P. (If using feta you likely won't want any salt).
- Place the cooled beans into a bowl with the onions, cilantro, radish slices, oregano and toss together with the dressing. Adjust seasoning.
- Transfer to a serving platter. Surround the beans with the tomato wedges for garnish. Chill until ready to serve.