GREEN BEAN MEDLEY

By Phillips

On a summer night when green beans and cherry tomatoes are in season, enjoy this with grilled fish or chicken

Ingredients

• 4 C green beans, trimmed and cut into 2 inch pieces
• 2 Tbsp extra virgin olive oil 4 garlic cloves. crushed
• 1 leek, thinly sliced
• 1 lb baby potatoes, boiled and cut In half
• 1 quart cherry tomatoes, cut in half
• 1/4 cup fresh basil, chopped
• 2 Tbsp sherry wine vinegar
• 2 Tbsp extra virgin olive oil
• 1/2 tsp sea salt
• freshly ground pepper to taste
• I cup goat feta, crumbled, optional

Details

Servings 6

Preparation

Step 1

Steam green beans until almost tender, then immediately place in ice water to set colour. Drain and set aside.
In a large saute pan. heat oil over medium-high heat. Add garlic and leek and saute until slightly browned, about 3 minutes.
In a large serving bowl, combine green beans, sauteed garlic and leeks, potatoes, tomatoes and basil.
In a jar with a secure lid, combine vinegar, oil, salt and pepper and shake well. Pour dressing over mixture and toss to coat. Top with feta, if using.


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