Place beans in boiling water seasoned with 1 teaspoon salt; cook 6 to 8 minutes or until crisp-tender. Drain. Plunge beans into ice water to stop the cooking process. Place in a shallow serving dish.
Cook garlic in hot oil in a skillet over medium heat 30 seconds or just until fragrant; remove from heat. Stir in olives, next 4 ingredients, and remaining 1/2 teaspoon salt. Pour mixture over beans, tossing to coat. Chill at least 3 hours or overnight. Sprinkle with feta cheese. Garnish, if desired.
This was delicious! I made this for our 4th of July BBQ with slow roasted Tri-tip, ribs and potato salad. Instead of two tomatoes I used grape tomatoes sliced in half. It was even better today so the next time I make it I will make it the day before so it can marinate overnight. I will definitely make it again for our next get together.
This is such a delicious side dish! Very quick and easy to make. I served it along with a delivery pizza but I'll definitely make it again to accompany any kind of italian pasta dish. I cut the recipe in half for two people and it still made way more than we could eat.
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