Mediterranean Green Bean Salad

• 1/2 cup extra-virgin olive oil
• 1/4 cup vinegar (red wine, balsamic or your favorite vinegar)
• 1 teaspoon freshly grated lemon rind
• 1 garlic clove, minced
• 1 tablespoon chopped fresh herbs, such as thyme, oregano, marjoram,
• 4 cups fresh green beans, cooked and cut into 2-inch pieces
• 1/2 cup chopped red onion
• 1/2 cup crumbled feta or goat cheese
• 1/2 cup sliced kalamata olives
• 1/2 cup roasted red peppersIn a large bowl, whisk olive oil, vinegar, lemon rind, garlic and herbs together until emulsified. Add green beans, onion, cheese, olives and peppers. Toss gently. Add salt and pepper to taste. Just before serving, top with toasted waln
• salt and pepper to taste
• 1/2 cup coarsely chopped toasted walnuts

1. In a large bowl, whisk olive oil, vinegar, lemon rind, garlic and herbs together until emulsified.
2. Add green beans, onion, cheese, olives and peppers. Toss gently. Add salt and pepper to taste. Just before serving, top with toasted walnuts.
3. Serve chilled or at room temperature, but the longer you wait, the better the flavors will have combined.
4. May be served as a side dish, or as a main dish, combined with cooked chicken, salmon or shrimp.

extravirgin olive oil, vinegar, freshly grated lemon rind, garlic, fresh herbs, fresh green beans, red onion, crumbled feta, olives, roasted red, salt, walnuts

Taken from food52.com/recipes/18747-mediterranean-green-bean-salad (may not work)