Green Bean Salad

Green Bean Salad SALAD: 1½ pounds trimmed green beans, cut into 2 or 3-inch pieces 1 pint grape tomatoes, halved 1/2 medium red onion, chopped (see Recipe Notes below) 6 ounces feta cheese, crumbled or cut into chunks DRESSING: 1/4 cup olive oil 3 tablespoons balsamic or red wine vinegar 1 medium garlic clove, minced 1 teaspoon herbs de provence 1 teaspoon Dijon mustard salt and pepper, to taste In a large pot, bring water to boil. Boil the green beans for 3 to 5 minutes, until just tender. Drain and let cool. In a large bowl, combine the cooled green beans with tomatoes and red onion. Toss to distribute evenly. In a separate bowl, whisk together the dressing ingredients. Drizzle the dressing onto the salad, and toss to combine. At this point, you can cover the salad with plastic wrap and refrigerate. Add feta cheese just before serving. NOTES Tip: soak the red onion in water for a few minutes to take out some of the strong onion flavor.