And I have had an unreal amount of beans from my garden, both yellow and green. They are delicious just blanched, I have pickled a lot of them, and then for a change, I make this recipe. So easy and simple to make, few ingredients, great taste. You can make this with either green or yellow beans, or sugar snap peas.
Beans with Feta Cheese and Dill
1 pound or 500 grams fresh beans
2 Tbsp red wine vinegar
1 Tbsp minced shallot or mild onion
1 clove garlic, finely minced
6 Tbsp oil
1/4 tsp sugar
Sea salt and fresh cracked pepper, to taste
1/3 red onion, sliced lengthwise and very thinly
1/4 cup feta cheese, crumbled
2 Tbsp fresh dill, chopped
1 In a small bowl add the chopped shallot and minced garlic along with the red wine vinegar, oil and sugar. Whisk well and set aside to let the flavors mingle.
2 Trim the stem end of the green beans. Either leave the beans whole or cut them into even lengths, whichever you prefer. Place in a pot of boiling water for 3-4 minutes. Test the beans to see if they are tender but still crisp. Drain and place in ice cold water to stop them from further cooking and to keep them bright green. When completely cool, drain well and place in a bowl.
Note: If using sugar snap peas, do not blanch as long as for beans.
3 Add the sliced onion, fresh dill and salad dressing. Toss until evenly coated. Add freshly ground salt and pepper to taste. Cover and refrigerate for an hour.
4 Before serving, adjust taste for salt and pepper if necessary. To serve, place beans in a flat serving dish and sprinkle feta cheese over the top.