Green Bean Salad

Ingredients

• Black pepper
• 1 pound green beans, (trimmed)
• Kosher salt
• Crushed red pepper flakes ((optional), to taste)
• Quality crumbled feta cheese, (for garnish)
• 1/4 cup pitted olives ((or more to your liking; I used Kalamata olives), chopped)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 to 2 garlic cloves, (minced)
• 2 tablespoons chopped fresh dill
• 1/2 teaspoon sweet Spanish paprika
• Kosher salt
• Black pepper

Steps

1. 1

   Get ready. Bring a large pot of water to a boil over high heat. Set a large bowl with ice water near your stove.

2. 2

   Meanwhile, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, garlic, fresh dill, Spanish paprika, and a pinch of salt and pepper. Set aside for now.

3. 3

   Cook the green beans. Add the green beans to the boiling water and cook for 5 minutes, then use tongs to transfer the green beans to the ice bath. Keeping the pot of boiling water going, let the green beans chill for 5 minutes. Return the beans to boiling water to finish cooking until tender, about 10 more minutes or so. Drain and pat dry with a clean kitchen towel.

4. 4

   Dress. Transfer the warm beans to a mixing bowl and toss with a little salt and pepper. Give the dressing a quick whisk to combine well, then pour over the green beans. Toss again to coat.

5. 5

   Finish and serve. Transfer to a serving platter. Sprinkle crushed pepper flakes and crumbled feta. Top with chopped olives. Serve at room temperature.