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September 1, 2013 / Chris Blum

Herbed Green Beans with Feta

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This one is from Epicurious.com. Another great make ahead dish that keeps well as leftovers. I use the authentic Greek style feta sold in liquid, it’s flavor is mild and slightly acidic a nice balance to the mint and dill.

1 1/2 lbs green beans, trimmed
Salt
1/4 c olive oil
1/4 c chopped fresh mint leaves
2 TBSP chopped fresh dill
Zest from 2 lemons
3 TBSP lemon juice
1/2 c feta, crumbled
Pepper

Cook beans in a large pot of boiling, generously salted water just until crisp-tender, about 3 minutes. Using tongs, transfer to a colander set in a bowl of ice water; let cool. Drain well, then pat dry with paper towels.

Toss beans, oil, mint, dill, lemon zest, lemon juice, and feta in a large bowl; season with salt and pepper.

Chill.

Serves 8 – 10.

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