This is a flavourful, colourful, lettuce-free salad that keeps well in the fridge for a few days. I blanch the beans first so that they are still a little crisp, but easy to cut into bites on our plates. I wouldn’t normally weigh beans for something like this, but the weight was on the package, so I included it for you. It amounts to about 4 big handfuls of beans. I like to use the thin French style beans as they tend to be less stringy.
350 g green beans, blanched 2-3 min in boiling water, then drained and plunged in ice water to stop the cooking process
20 cherry tomatoes, cut in half (I used a mix of red and yellow)
1/4 red onion, minced finely
75 g feta, crumbled
2 Tbsp. olive oil
2 Tbsp. white balsamic vinegar