Green Bean Salad
Green Bean Salad
This is a great way to enhance the flavor of green beans. The green beans get blanched for 3 minutes then shocked in an ice bath to stop the cooking. You want the green beans to still have a slight crunch to them, so frozen or canned won’t work for this recipe. Then toss the chilled green beans with chimichurri sauce and feta. Sprinkle cilantro, toasted pumpkin, sesame, and sunflower seeds over the top.
Ingredients
- 1 lb green beans trimmed
- 1/2 cup chimichurri sauce
- 4 oz feta crumbled
- 1 tbsp pumpkin seeds
- 1 tbsp sesame seeds
- 1 tbsp sunflower seeds
- 1/4 cup cilantro chopped
Instructions
- Bring a pot of water to a boil. Blanch the green beans for 3 minutes.
- Drain the green beans and place in an ice bath to stop them from cooking. Once cooled, drain and pat dry with paper towels.
- Toss the green beans with the chimichurri sauce and feta.
- In a dry skillet, toast the seeds for 2-3 minutes over medium heat until aromatic.
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