Mediterranean Salad with Green Beans & Feta

I threw this salad together last week, adapted from two recipes I had in my 'to try' pile. I'm making a concerted effort to actually try those recipes, instead of sticking with the tried and true whilst the pile grows to epic proportions. My current obsession, since it's pretty much me that eats these and they must last, is salads that will keep for at least a few days in the fridge. This one fits the bill.

Mediterranean Salad with Green Beans & Feta

3 cups green beans, trimmed and cut in half

2 cups grape tomatoes

1/4 large red onion, slivered

2 cups white kidney (cannellini) beans, rinsed and drained

2 oz feta cheese (I used a light one), crumbled

2 cloves garlic, crushed

2 tbsp olive oil

2 tbsp white wine vinegar, plus more to taste

kosher salt

fresh ground pepper

Bring a large pot of salted water to boil. Add beans; cook for approximately 4 minutes, until crisp tender and bright green. Drain and immediately plunge into ice water to stop cooking and set color. Drain.

In large bowl, mix green beans, tomatoes, red onion, kidney beans, feta cheese and garlic.

Add oil, vinegar, salt and pepper to taste. You may want to add more vinegar to taste. Refrigerate for a bit to allow flavours to mingle. Eat as is, garnish with scallions and/or toss with lettuce just before serving. I added some canned tuna to make it a complete meal. Enjoy!

Other ingredient possibilities: halved black olives, slivered fennel, marinated artichoke hearts, thinly slice orange or substitute dressing ingredients with pesto.