This is a summer time favorite for cook outs at our house. I take no credit for the recipe at all – it is perfect the way it is – I found it on the box top of an Athenos Feta Cheese package. Here’s what I do: the day before, or whenever I have time, I boil and blanch the green beans (the blanching stops the cooking and keeps the beans looking nice and green). Then, go ahead and prep everything: chop the onion and dill and mix with the feta cheese in a plastic container with lid. In a separate container with lid, mix the dressing packet with olive oil so you can just shake it up in the container. Everything is served cold, so you can just pull it all out of the fridge before your get-together and mix it up on the spot. Easy peasy!
The mild red onion paired with the fresh, vibrant and vinegar-y dill with feta and fresh green beans is a great accompaniment to your grill-out favorites.
Cooking tip #1: I always try to find ways to use herbs throughout the week. It seems that recipes only call for a little bit and you’re stuck with fresh goodness. So, later in the week, make these Dill Fingerling Potatoes to use up all the left over dill.
Cooking tip #2: to chop up dill, or any small herb (like thyme) for that matter, gently pinch the stem and run your fingers against the grain to pop the leaves off easily. Then ball them up tight in your hand in a ball. Drop them on the cutting board while they are still packed tight and chop away!
Green Beans with Feta and Dill
Prep Time: 20 minutes
Servings: 8 cups
Cook beans in boiling water 7 min. or until crisp-tender. Drain; rinse with cold water.
Place in large bowl. Add remaining ingredients; toss to coat.
- 2 lb. fresh green beans, trimmed
- 1/2 cup prepared GOOD SEASONS Italian Dressing Mix for Fat Free Dressing
- 1/4 cup ATHENOS Traditional Crumbled Feta Cheese
- 1/4 cup chopped red onions
- 1/4 cup chopped fresh dill