#greenbeansalad

Enjoy a fresh and healthy dose of green veggies with this Green Bean and Zucchini Salad. It's a delightful combination of blanched green beans, thinly sliced zucchinis, red onion, fresh basil, toasted almonds, and crumbled feta cheese. The perfect side dish for a summer meal!

Ingredients: 1 pound green beans, trimmed. 2 medium zucchinis, thinly sliced. 1/4 cup red onion, thinly sliced. 1/4 cup fresh basil leaves, torn. 1/4 cup toasted almonds, chopped. 1/4 cup feta cheese, crumbled. Salt and pepper to taste.

Instructions: As the water boils, add salt to a large pot. Put in the green beans and blanch for two to three minutes, until they are very crisp. To stop the cooking process, drain them and put them right into ice water. Once more, drain and pat dry. Put the blanched green beans, zucchini slices that are very thin, red onion, and torn basil leaves in a large bowl. Toast the chopped almonds over medium-low heat in a small, dry skillet for about two to three minutes, or until they get a light brown color. Take them off the heat and let them cool down. Toss the feta cheese and toasted almonds into the salad. Add your favorite vinaigrette dressing and gently toss everything together. Add pepper and salt to taste. For a crisp and refreshing salad, serve right away or put in the fridge.

Prep Time: 15 minutes

Cook Time: 5 minutes

A healthy and refreshing salad with soft green beans and hard-boiled eggs, topped with a tasty garlic Parmesan vinaigrette. This salad is a great way to eat something light and filling.

Ingredients: 8 oz green beans, trimmed and blanched. 4 hard-boiled eggs, sliced. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 3 tbsp olive oil. 2 tbsp red wine vinegar. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a small bowl, whisk together the minced garlic, olive oil, red wine vinegar, and grated Parmesan cheese to make the vinaigrette. Season with salt and pepper to taste. Arrange the blanched green beans and sliced hard-boiled eggs on a serving platter. Drizzle the garlic Parmesan vinaigrette over the green beans and eggs. Garnish with fresh parsley. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

A delicious and nutritious roasted green bean and red pepper quinoa salad with feta cheese, fresh parsley, and a zesty lemon dressing. Perfect for a light lunch or a flavorful side dish!

Ingredients: 1 cup quinoa, rinsed. 2 cups green beans, trimmed. 1 red bell pepper, sliced. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup feta cheese, crumbled. 2 tablespoons fresh parsley, chopped. 1 tablespoon lemon juice.

Instructions: Preheat oven to 425F 220C. In a pot, cook quinoa according to package instructions. On a baking sheet, toss green beans and red pepper with olive oil, salt, and pepper. Roast for 15-20 minutes or until vegetables are tender and slightly caramelized. In a large bowl, combine cooked quinoa, roasted vegetables, feta cheese, and fresh parsley. Drizzle lemon juice over the salad and toss gently to combine. Adjust salt and pepper to taste. Serve the quinoa salad warm or at room temperature.

Prep Time: 15 minutes

Cook Time: 20 minutes