Green Beans And Feta With Dill Recipes

Steps:

• Heat olive oil in a skillet over medium heat. Stir red bell pepper and garlic into hot oil; season with salt and black pepper. Cook and stir until the bell pepper is tender, 5 to 7 minutes.
• Stir green beans with the red bell pepper. Pour white wine over the green bean mixture. Place a cover on the skillet and cook until the green beans are tender, about 10 minutes.
• Stir the green bean mixture. Sprinkle feta cheese over the mixture. Replace cover and continue cooking until the feta softens, about 3 minutes.

Steps:

• Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place beans in a large bowl; cover and refrigerate for at least 1 hour., In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, dill, salt and pepper; shake well. Add pecans and onion to beans. Drizzle with dressing; toss to coat. Sprinkle with cheese. Serve immediately with a slotted spoon.

Steps:

• Cook green beans in boiling water for 7 minutes or until tender-crisp. Drain; rinse with cold water.
• Toss beans with dressing, cheese, onion and dill in large bowl.
• Serve immediately or refrigerate for several hours or until chilled.

Steps:

• Cook beans for 7 minutes in boiling water or until tender crisp.
• Drain; rinse with cold water.
• Toss beans with dressing, cheese, onion and dill in large bowl.
• Serve immediately or refrigerate for several hours.

Steps:

• Bring a large pot of water to a boil over high heat and season with a large pinch of salt. Add the green beans and cook for 3 to 4 minutes until tender but still crisp. Transfer to a boil of iced water to cool and then drain and pat dry.
• Add the green beans, onions, and walnuts to a large bowl.
• In a separate bowl, whisk together the vinegar and olive oil. Season with salt and pepper, to taste.
• Pour the vinaigrette over the green beans, onions, and walnuts and toss to combine. Transfer to a platter and top with crumbled feta and freshly cracked black pepper.

Steps:

• Cook beans in boiling water 4 minutes.
• Drain and plunge into ice water.
• Drain again and pat dry.
• In separate bowl, combine next six ingredients.
• Whisk to emulsify.
• Place beans in a shallow serving bowl.
• Sprinkle with pecans, onion, and feta.
• Just before serving, pour dressing over all and toss.

Steps:

• Toss beans and onions with dressing in large skillet; cover.
• Cook on medium heat 10 to 12 min. or until vegetables are crisp-tender, stirring frequently. Remove from heat.
• Stir in cheese.

Steps:

• Add beans to large pan of boiling water; cook 7 min. or until crisp-tender. Drain; rinse with cold water.
• Place beans in large bowl. Add remaining ingredients; mix lightly.

Steps:

• Working in two batches, cook beans in a large pot of boiling, generously salted water just until crisp-tender, about 5 minutes. Using tongs, transfer to a colander set in a bowl of ice water; let cool. Drain well, then pat dry with paper towels.
• Toss beans, oil, 2 tablespoons mint, 1 tablespoon dill, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and half of feta in a large bowl; season with salt, pepper, and more lemon juice, if desired. Serve beans topped with remaining feta, 2 tablespoons mint, 1 tablespoon dill, and 1 tablespoon lemon zest.
• DO AHEAD: Beans can be cooked 1 day ahead. Wrap in a paper towel, place in a resealable plastic bag, and chill.

Steps:

• Cook beans in boiling water 7 min. or until crisp-tender. Drain; rinse with cold water.
• Place in large bowl. Add remaining ingredients; toss to coat.

Steps:

• Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
• Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
• Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
• To serve, sprinkle generously with dill and oregano.

Steps:

• Preheat oven to 400F degrees.
• In a medium bowl, combine beans, onion, garlic, oil, salt and pepper.
• Place mixture in an ungreased 13x9-inch baking pan and top with tomatoes, feta cheese, basil and oregano.
• Bake, uncovered, for 30 minutes or until tender.