Green Bean, Olive and Feta Salad

Serves 4-6

4 sprigs fresh mint, chopped
11/2 lbs. green beans, cut into 2-inch pieces and cooked just until tender
1 cup walnut pieces, toasted
1 red onion, diced
1/2 cup pitted black olives, halved
1/2 cup feta cheese, crumbled

3⁄4 cup olive oil
1⁄4 cup vinegar or fresh lemon juice
salt and pepper to taste
1 clove garlic, minced

In a large bowl combine beans, walnuts, onion, olives, mint and feta cheese.

In a small bowl whisk together dressing ingredients. Toss with bean

(Louise Fiszer)