We are in summer, really in the thick of it now. Once August hits, it's time to grab hold of summer and make sure to enjoy every day of its warmth and activity -- even if that means taking a Sunday afternoon to read, type or sleep with the windows open. Such a turning point in the season helps me to shake up my schedule and plans for the year. There are many tracks I need to get back on with regard to work, relationships, and personal goals. One of those tracks is my 2015 Kitchen Bucket List. This week I am starting to tackle #9: 5 New Side Dishes - that can be added to the rotation, aka, have less than 3 ingredients and take less than 20 minutes.
Green bean salad is not something I came up with on my own, it is the result of searching "summer side dishes" on Pinterest. It would never have crossed my mind to eat cold, cooked green beans tossed with dressing. But, I have been missing out. I adapted a recipe for Greek Green Bean Salad from Peas & Crayons. I am pumped to see what else we can mix with green beans as sides or full meals!
Here's what you'll need...
For the salad:
8-10 oz fresh green beans, trimmed
1 chopped red bell pepper
8 oz chickpeas, rinsed
1/4 cup crumbled feta
Other things to add:
Grape tomatoes, halved
Pickled red onions
Almonds
Orzo pasta
For the dressing:
4 tablespoons extra virgin olive oil
1/4 cup white wine or salad vinegar
2 tablespoons mustard (I used spicy brown mustard with horseradish)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon parsley
1 teaspoon oregano
Salt and pepper
Green bean salad is not something I came up with on my own, it is the result of searching "summer side dishes" on Pinterest. It would never have crossed my mind to eat cold, cooked green beans tossed with dressing. But, I have been missing out. I adapted a recipe for Greek Green Bean Salad from Peas & Crayons. I am pumped to see what else we can mix with green beans as sides or full meals!
Here's what you'll need...
For the salad:
8-10 oz fresh green beans, trimmed
1 chopped red bell pepper
8 oz chickpeas, rinsed
1/4 cup crumbled feta
Other things to add:
Grape tomatoes, halved
Pickled red onions
Almonds
Orzo pasta
For the dressing:
4 tablespoons extra virgin olive oil
1/4 cup white wine or salad vinegar
2 tablespoons mustard (I used spicy brown mustard with horseradish)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon parsley
1 teaspoon oregano
Salt and pepper
Let's get started...
1. Bring a small stockpot of water to a boil.
1. Bring a small stockpot of water to a boil.
2. Wash your green beans and trim ends. Then chop in half or quarters.
3. Add beans to boiling water and simmer at medium heat for 3 to 4 minutes.
4. Prepare a medium bowl of ice water.
5. Wash and chop your red pepper, set aside in salad serving dish.
3. Add beans to boiling water and simmer at medium heat for 3 to 4 minutes.
4. Prepare a medium bowl of ice water.
5. Wash and chop your red pepper, set aside in salad serving dish.
6. Drain boiling water and transfer green beans to ice water. Let sit for 4 minutes.
7. Rinse your chickpeas and add to red pepper.
7. Rinse your chickpeas and add to red pepper.
8. Add feta and green beans to salad dish. Toss and set aside.
9. In a small container, combine all dressing ingredients and stir or shake until combined.
9. In a small container, combine all dressing ingredients and stir or shake until combined.
10. Toss dressing with salad and serve cold.
We are off to a great start with this recipe, one down and four to go on new side dish ideas.
We are off to a great start with this recipe, one down and four to go on new side dish ideas.
