French Bean Salad
1 lb. Farm Direct Supply French beans, trimmed
½ cup Kalamata olives, sliced lengthwise
¼ cup red onion, diced
4 oz. crumbled feta
2 Tbsp. lemon juice
1 Tbsp. red wine vinegar
2 Tbsp. Italian parsley, chopped
2 Tbsp. dill, chopped
3 Tbsp. extra virgin olive oil
Kosher salt and freshly cracked black pepper
Lemon slices, for serving
Bring a large pot of salted water to a boil over high heat. Blanch the French beans until crisp and tender, about 1-2 minutes. Using a slotted spoon, transfer the beans to an ice bath to cool. Drain and pat completely dry.
Transfer the French beans to a large bowl with the Kalamata olives, red onion, and feta. Toss well to combine.
To make the dressing, add the lemon juice, red wine vinegar, parsley, and dill to a small bowl. Slowly whisk in the olive oil until fully combined. Season with salt and cracked black pepper.
When ready to serve, toss the dressing with the French bean salad. Serve with additional lemon slices, if desired.