
My garden is bursting with fresh green beans. I’ve seen a few variations of this salad through the years, so I decided to toss some ingredients together and see if I could make a version that I loved. Mission accomplished. It’s fresh and fabulous. And it’s so healthy for you, you won’t feel bad going back for seconds!

Ingredients
For the salad:
1 pound fresh green beans, trimmed and cut in half
1/4 cup chopped sun dried tomatoes
1/4 chopped kalamata olives
4 tablespoons crumbled feta
For the dressing:
3 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 teaspoon dijon mustard
1 clove fresh garlic, minced
1/2 teaspoon salt
1/2 teaspoon parsley
1/4 teaspoon dried oregano
Pepper to taste
Directions
In a small mixing bowl whisk all dressing ingredients and place in fridge.
Place trimmed and cut green beans in a pot of boiling water. Cook beans for 5 minutes over rolling boil. Remove beans promptly from boiling water, drain and place in an ice water bath to halt the cooking process.
Place beans in a large bowl, add the sun dried tomatoes and olives and drizzle dressing over the top. Toss to coat, and then top with feta cheese just before serving. Enjoy!

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Materials:
Making the Bag:
4. Pin or clip the sides of the bag that will be seams, but make sure the twill is only pinned in the one spot you want to sew it. You can run it up and out the top of the bag to help keep it out of the way. If you used two pieces of fabric, you’re pinning three sides here (two sides and a bottom). If you folded fabric, you’re only pinning two sides (one side and a bottom OR two sides depending on the fold).
Sewing:
2. Hem the top edge (fold it down, then down again and press with the iron) and then topstitch to hold in place. Again, make sure the twill is out of your way as you sew—tuck it down in the bag. You will see the thread on this step, so pick a coordinating color.
Tips and Variations: