Perfectly blanched green beans with fresh herbs and tomatoes will make your dinners a late summer treat.
3½ cups trimmed pole or runner beans, blanched
1 red onion, finely chopped
3 Tbsp. finely chopped fresh cilantro
2 radishes, thinly sliced
Fresh ground pepper to taste
2 Tbsp. red wine vinegar
½ cup extra-virgin olive oil
1 cup cherry tomatoes, halved
½ cup crumbled feta cheese
1 tsp. finely chopped fresh oregano
Add blanched beans to a salad bowl with red onion, cilantro, and radishes. Season with fresh ground pepper and toss. Whisk vinegar and oil in a bowl. Season with salt and pepper.
Drizzle this dressing over the salad; add tomatoes and feta, and toss gently. Sprinkle fresh oregano on top before serving.
Recently Joy acted on a persistent daydream by converting part of her backyard into a garden for berries and a second garden to build up the soil for vegetables. When she isn’t tending these new gardens, she dabbles in food styling and design for Edible Ohio Valley and volunteers on a local farm.