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Beckoning Greek Bean Salad

October 27, 2015

This salad is so delicious that it beckons a second helping! If you like Olive Garden’s salad, then you’ll love this! Kevin’s version of “Two-Bean Salad” from Cooking Club June/July 2010 is brought to you by his Kickstarter Backers.
24 oz. fresh green beans, cut into 1 ½ inch pieces
3 Tbsp red wine vinegar
1 ½ tsp. pepper
1 tsp Dijon mustard
1 tsp coarse salt
½ c. extra virgin olive oil
1 c. thinly sliced sweet onion
2 tbsp. chopped oregano, fresh if available
2 (15.5 oz) cans navy beans, drained and rinsed
3 c. halved cocktail or cherry tomatoes
3 oz. Feta cheese
Boil or steam green beans about 6-8 minutes or until tender. Cool in ice water; drain. Whisk vinegar, pepper, mustard, and salt in large bowl. Slowly whisk in oil. Stir in onion and oregano; let stand 10 minutes. Add green beans, navy beans, and tomatoes; toss to coat. Add Feta cheese before serving. Serve at room temperature.


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