Crumbled Feta Cheeseor Fresh Mozzarella Cheese– 1 ½ cups.
Fresh Basil and/or oregano– as needed.
Instructions
Cook your green beans as described here. Allow the green beans to drain and then let them sit on a clean towel while patting them dry.
Transfer the cooled green beans to a large bowl. Add the olives and sliced tomatoes to the bowl and gently give them a quick toss.
In a smaller bowl, whisk together the olive oil, minced garlic, vinegar and seasonings. Add the whisked ingredients to the first bowl with the green beans and give the ingredients another tossing. Then add your remaining ingredients to the bowl. Alternatively, you can marinate the oil with the garlic and seasonings and then toss the green beans and vinegar with it.
Refrigerate the green bean salad for at least two hours before serving.
Recipe Notes
Green Beans– should have the ends cup and be about 1 ½″ in length for this salad.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!