A Summer Salad: Creamy Dill Green Bean Salad

Corn and green beans remind me of being a kid in summertime. My parents didn't have us help much with cooking, I actually don't think we did any, but we helped shuck corn and snap the ends off of green beans. That was about the extent of the chores we did. Lucky, I know. 

This recipe will definitely be favorite for my mom who loves dill and anything easy to cook on a weeknight. Hope you guys enjoy it too!

Creamy Dill Green Bean Salad
makes 4 side servings

1 lb green beans (ends trimmed)
1 shallot (minced)
1/2 cup mayo
1/4 cup Feta cheese (crumbled)
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp dill (minced)
salt and pepper
1 tbsp olive oil

Heat 1 tbsp olive oil in a saute pan over medium heat. Drop in green beans with a dash of salt. Saute for 3 minutes. Add 1/4 cup water and cover to steam for 5 minutes. 

Remove from pan and immerse in ice water to stop the cooking. Drain.

As green beans cook, stir together shallot, mayo, Feta, Dijon mustard, vinegar, dill, salt and pepper in a mixing bowl. Add green beans and toss to coat.

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