We had our church picnic yesterday. As Eric said, you are seldom surprised by what turns up there-all good food, but the usual suspects. That is, until we came across these green beans on the buffet. They are delicious! I complimented the woman who brought them, and she made me smile when she said, "Well of course they are good, they came from an Episcopal cookbook". I love those "cradle" Episcopalians. Hope you enjoy the recipe this summer!
Greek Green Bean and Feta Salad
1 ½ lb fresh green beans, washed and cut
¾ c olive oil
½ c packed fresh mint leaves
¼ c white wine vinegar
1 Tbsp lemon juice
¾ tsp salt
1 tsp sugar
¼ tsp black pepper
½ tsp minced garlic
1 c chopped onion
1 c crumbled feta cheese
1 c chopped walnuts
Place beans in a saucepan of salted water. Bring to a boil for a few minutes; drain. Place in a bowl in the refrigerator to cool. Combine oil, mint, vinegar, lemon juice, salt, sugar, pepper, and garlic in blender; blend well, then refrigerate. When ready to assemble, arrange beans on platter; sprinkle with onions, then feta cheese, then walnuts. Pour salad dressing over and serve.
Diocese of Central Pennsylvania
Diocese Board Collection
From The Bread of Life, A Cookbook for Body and Soul, published by Episcopal Church Women (Morehouse Publishing)
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