Marinated Green Beans With Olives Tomatoes And Feta Recipes

MARINATED GREEN BEANS WITH OLIVES,TOMATOES, AND FETA

Steps:

• Place beans in boiling water seasoned with 1 teaspoon salt; cook 6 to 8 minutes or until crisp-tender.
• Drain.
• Plunge beans into ice water to stop the cooking process.
• Place in a shallow serving dish.
• Cook garlic in hot oil in a skillet over medium heat 30 seconds or just until fragrant; remove from heat.
• Stir in olives, next 4 ingredients, and remaining 1/2 teaspoon salt.
• Pour mixture over beans, tossing to coat.
• Chill at least 3 hours or overnight.
• Sprinkle with feta cheese before serving.
• Garnish, if desired.

MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA

Steps:

• Bring a large pot of salted water to a boil over medium heat. Add green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain green beans and plunge them into ice water to stop cooking further. Drain beans and place them in a shallow serving dish.
• Heat olive oil in a skillet over medium heat. Cook garlic in oil for about 30 seconds. Remove the skillet from heat. Stir in olives, tomatoes, vinegar, oregano, salt, and pepper.
• Pour mixture over green beans; toss together until beans are evenly coated. Sprinkle feta cheese on top and garnish with oregano sprigs. Chill at least 3 hours before serving.

GREEN BEANS WITH TOMATOES, OLIVES, AND FETA

Steps:

• In a medium bowl, prepare an ice bath for cooling the beans.
• Cook the beans in salted boiling water, about 6 minutes, until crisp, but tender.
• Drain the beans, then cool in the ice bath.
• Drain and put the beans in a serving dish.
• Add the feta cheese to the cooled beans.
• Heat the olive oil and add the garlic, about 60 seconds, until fragrant.
• Remove form heat and add the tomatoes, olives, lemon juice, and oregano.
• Toss this mixture.
• Pour over green beans and feta and stir gently to combine.

GREEN BEANS WITH TOMATOES AND FETA

Steps:

• Cook beans as directed on boxes, reserving almonds; drain.
• Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender.
• Stir in tomatoes, oregano and pepper flakes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until thickened and most of liquid has evaporated.
• Spoon drained beans onto serving platter; top with tomato mixture. Sprinkle with cheese and reserved almonds.