Source: From columnist Stephanie Witt Sedgwick, The Washington Post, July 1, 2009
4 servings
Ingredients:
1 tablespoon salt, for the cooking water
1 pound green beans (ends trimmed), cut into 1 1/2- to 2-inch long pieces
2 ounces good-quality feta cheese, crumbled
Fronds from 2 stems dill, chopped (2 tablespoons)
1/2 medium sweet onion, cut into small dice, such as Vidalia (1/2 cup)
Grated zest of 1 lemon (2 teaspoons)
1 tablespoon olive oil
Freshly ground black pepper
Directions:
Have ready a large bowl of ice water. Bring a 4-quart pot of water to a boil over high heat. Add the salt and the beans; cook for about 6 minutes, until the beans are tender. Immediately transfer them to the ice-water bath. Let the beans cool for 5 minutes, then use clean dish towels to drain and dry the beans.
Transfer the beans to a large bowl; add the feta, dill, onion, lemon zest, oil and pepper to taste, and toss to combine. Serve immediately, or cover and refrigerate for up to 3 days. Allow the salad to come to room temperature before serving.
MAKE AHEAD: The salad may be assembled and refrigerated up to 3 days in advance. Squeeze fresh lemon just before serving for added zing!
