Vegetarian Mediterranean Beans with Lemon Glaze Recipe

If you want to serve it cold, make this salad ahead of time. Rinse the beans in cold water after cooking them until they are cool. You can wrap them in a damp tea towel, place it in a bowl and refrigerate for up to one day.

Ingredients

To make the salad
• ½ lb green beans, rinsed, drained and trimmed
• ¼ lb yellow beans, rinsed, drained and trimmed
• ½ tbsp olive oil
• 1 shallot, diced
• ½ red pepper, seeded, membranes removed and diced
• ½ clove garlic, minced

To make the lemon glaze
• ¼ tsp grated lemon rind
• 1 tbsp lemon juice
• ½ tbsp chopped fresh oregano
• ½ small garlic clove, minced
• ½ tsp Dijon mustard
• Salt and freshly ground pepper, to taste
• ⅛ cup extra-virgin olive oil
• ¼ cup crumbled feta cheese
• ⅛ cup oil-cured black olives, pitted and slivered (optional)

1. Fill a large pot with water and bring to a boil over medium-high heat. Add green and yellow beans and cook until crisp and tender, 6 to 7 minutes. Pour into a colander and drain well. Transfer beans into a large mixing bowl.
2. Place a skillet over medium heat and pour in olive oil. Once oil has heated, add in diced shallot, red pepper and garlic; sauté until softened slightly. Add into the mixing bowl with cooked beans.
3. Pour lemon rind and juice, oregano, garlic and mustard into a smaller mixing bowl and whisk together. Sprinkle in salt and pepper to season. Slowly pour in olive oil while whisking until well combined.
4. Drizzle over beans and gently toss until beans and peppers are coated well with mixture. Transfer beans onto a platter and garnish with feta cheese and olives, if using.

Serves 4