Green Bean, Pecan, And Feta Salad

• 2 lbs fresh green beans, ends trimmed
• 1 small purple onion, thinly sliced
• 4 ounces crumbled good quality feta cheese
• 1 cup coarsely chopped toasted pecans
• 1/2 cup olive oil
• 1/4 cup champagne vinegar
• 4 -5 drops good balsamic vinegar, to taste
• 1 tablespoon chopped fresh basil
• 2 cloves garlic, minced
• 1/4 teaspoon salt, to taste
• 1/8 teaspoon pepper, to taste

1. Trim the ends (and strings, if you like) from the green beans, then snap or cut them into thirds.
2. Using a steamer basket in a pan, cover and cook for 15 minutes or until crisp-tender; plunge the cooked beans into cold water to stop the cooking process, then drain and pat dry.
3. Toss together the cooked green beans, sliced onion, feta, and pecans in a large bowl; cover and chill in refrigerator for at least 1 hour.
4. Meanwhile, whisk together the remaining ingredients in a non-reactive bowl to make the vinaigrette; chill for 1 hour.
5. Pour the vinaigrette over bean mixture, toss, and chill an additional 1 hour; toss again just before serving.
6. Makes 8 servings.
7. Notes: walnuts or pine nuts can be substituted for pecans, and dill may be substituted for basil if you prefer.
8. Tweaked and adapted from a recipe posted at Gail's Recipe Swap.

green beans, purple onion, feta cheese, pecans, olive oil, champagne vinegar, drops good balsamic vinegar, fresh basil, garlic, salt, pepper

Taken from www.food.com/recipe/green-bean-pecan-and-feta-salad-68503 (may not work)