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Charred Green Beans, red onion and tomatoes come together with a zippy cilantro vinaigrette.

Charred Green Bean Summer Salad

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Ingredients
  

  • 1 Pound Green Beans Fresh, cut & Trimmed
  • 1 TBSP Avocado Oil
  • 1 Cup Tomatoes Diced
  • 1/2 Purple Onion Diced
  • 1 Lime Freshly Juiced
  • 1 Clove Garlic
  • 1 TBSP Mustard
  • 1/8 Cup Olive Oil
  • 1/4 Cup Cilantro Freshly Chopped
  • 1/4 Cup Feta
  • Salt & Pepper to Taste

Instructions
 

  • Place beans in a bowl (or bag) and Salt & Pepper and a drizzle of oil to help seasoning stick.
  • Turn on vent hood/ exhaust fan.
    Coat heavy duty skillet with 1 TBSP Avocado Oil and allow to heat on high for 3 minutes. (I used cast iron.)
  • Cook, over high heat for 12 minutes; Attentively stirring to allow beans to char but not burn.
  • When beans are soft but still firm, turn off heat; salt lightly then, allow beans to cool.
  • Add cooled beans to bowl with tomatoes, onion and cilantro.
  • In small bowl create a vinaigrette by adding lime juice, garlic and mustard. Drizzle Olive Oil slowly while whisking mixture. Pour over green bean mixture and stir in feta.
  • Enjoy immediately or chill in fridge until ready.
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