Sunday, April 12, 2009

Green Bean Salad with Feta

I have started checking out cookbooks from the library to get some inspiration and int he South Beach Diet Cookbook I found a recipe that sounded too good to pass by. It is From the menu of Pacific Time by Chef Johnathan Eismann, Chinese Long Bean Salad with Feta. Here is my version:

For the Salad:

1 pound of green beans, end trimmed and cut into 1/2" pieces

1 cup of crumbled feta

1 cup of mung bean sprouts

1/3 cup of chopped scallions

1 medium cucumber, peeled and cut into 1/4" cubes

1 red bell pepper julienned

Blanch green beans in boiling water for about 4 minutes, In a large bowl combine beans, sprouts, scallions, cucumber, and bell pepper.

For the Dressing:

2 tablespoons of strong brewed black tea

2 tablespoons of lime juice

1 tablespoon of lemon zest

2 tablespoons of finely chopped chives

1/4 cup of rice wine vinegar

1 teaspoon of sesame oil

Combine all ingredients in a small bowl. Whisk to agitate and combine flavors, pour over salad and refrigerate for at least 1 hour. Add feta before serving.

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