My sister says balsamic vinegar makes everything, “Mmmm”, and she’s right. I first had these green beans when she made them for a family Thanksgiving dinner and I was instantly in love with them. She made them with a bottled light balsamic vinegar dressing, but I changed it to a simple oil and vinegar dressing when I made them. I don’t like lots of sauce or dressing on anything (except for the sauce on Kneader’s Raspberry Bread Pudding–O.M.G.), so I made the dressing with 1 tablespoon vinegar and 1 tablespoon olive oil. Feel free to increase the amounts to your liking.
A note about the sun dried tomatoes. I don’t use the tomatoes packed in oil, or the hard-as-a-rock dried ones. I buy the tomatoes that are soft and chewy, almost like a dried apricot. And I don’t soak them first; they are perfect and ready to use right out of the package.
Balsamic Green Beans with Sun Dried Tomatoes and Feta
- 1 lb thin green beans
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon coarse salt
- 1/4 teaspoon fresh ground pepper
- 1/4 cup chopped sun dried tomatoes
- 1/3 cup crumbled feta cheese
- Bring a large pot of salted water to a boil. Add the green beans and cook them until they are bright green and crisp-tender, about 5 minutes (it might take longer if you use thicker beans).
- Drain the beans and rinse them with cold water until they’re chilled.
- In a large bowl, whisk together the vinegar, oil, salt, and pepper.
- Add the cold beans, sun dried tomatoes, and feta cheese; toss gently to coat all of the ingredients with the dressing. Serve cold.