Green Bean Salad

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Servings: 6

1 1/2 lb fresh green beans, trimmed and cut into 1 inch pieces
2/3 cup extra virgin olive oil
1 tsp dried dill weed
1/3 cup white wine vinegar
1/2 tsp fresh minced garlic
1/4 tsp salt
1/4 tsp fresh ground black pepper
1 cup chopped peacans, toasted
1/2 cup diced red onion
1 cup crumbled feta cheese

Cook the green beans in boiling water for 4 minutes. Drain and immerse beans in ice water, drain again, and pat dry. In a small bowl, combine olive oil, dill weed, vinegar, garlic, salt and pepper. Whisk to blend. Put beans in a serving bowl, sprinkle with the toasted pecans, red onion, and feta. Just before serving, add dressing and toss lightly.


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