Seasonal Eats in October-Green Bean, Tomato, Cucumber Salad

It’s way too hot to cook in our little coastal town, today. The garden and animals are wilting and I’m trying to harvest everything I can. Green beans are the new zucchini around here. They just keep coming, no matter how many we eat! After slipping them in to every dish, I decided to make them the STAR of our Indian Summer supper.

It’s always exciting to say “everything in this recipe came from our garden!” As usual, I don’t really use a recipe, so this is very flexible!

Green Bean Salad

green or string beans (I used Kentucky Homestead and Red Noodle beans)
red onion
lemon juice
balsamic vinegar
olive oil

Cut beans into forkable pieces. Steam over 1″ of water for 4-5 minutes (when they turn bright green and start to sweat, they’re ready). Remove from fire and put beans into cold water to stop the cooking process (overcooked or undercooked beans blow this recipe). Cut up the other vegetables, dice onions, mince garlic.

Once beans have completely cooled, mix everything together and sprinkle with lemon juice, salt and pepper. I like to make this in the morning, cover and let it sit in the fridge until time to eat. Before serving, toss in a little olive oil, balsamic vinegar and feta cheese.

Even our non vegetable lover loved this one!

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