I am about to enrage a few fine folks when I say, I absolutely can’t stand green bean casserole. You know the kind, creamy, salty, otherwise bland mush that somehow made a niche for itself on the holiday table of millions. I think it’s disgusting, and further – I refuse to serve it on my Thanksgiving table.
However, green beans still make an appearance each holiday, and this year I was determined to find a recipe that celebrated the vegetable, tasted of the holiday season, and had the two Ts: texture, and taste.
In a rush to complete the other Thanksgiving side dishes, I managed to come up with this simple, bright, delicious recipe that has officially become a new favorite in my family. Give it a try, and see what you think:
- 1 lb. fresh green beans, trimmed and cut into 1 inch pieces
- 1/2 cup of extra virgin olive oil
- 1/4 cup of apple cider vinegar
- 3 tablespoons of honey
- 1/2 teaspoon of salt + 1/4 cup salt for water
- 1/4 teaspoon of cracked black pepper
- 3 tablespoons of crumbled feta cheese
- 2 tablespoons of sweetened, dried cranberries
- Bring a large pot of water to a boil, about 6 cups.
- Add 1/4 cup of salt to boiling water.
- Add trimmed green beans and blanch for two-three minutes, until raw taste is gone and color is deep green.
- Strain and place green beans in a bowl of ice water to chill.
- In a gallon size resealable bag, mix olive oil, vinegar, honey, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Seal the bag and shake to combine.
- Add the chilled, drained green beans and shake to coat evenly.
- Let the green beans marinate in the dressing for at least thirty minutes before removing from the bag.
- Remove the green beans, leaving excess dressing in the bag. Place the green beans on a serving dish.
- Crumble fetal over the green beans.
- Sprinkle dried cranberries over the green beans and feta.
- Serve at room temperature or chilled.