The feta, creamy texture offers a nice counterpoint to the crunchy, selenium-packed nuts. Briefly steaming the beans rather than boiling retains their vitamin C and B6 content.
Hazelnut and Feta Green Beans
- 2 pounds green beans (stem ends trimmed)
- 2 tablespoons nut oil (such as hazelnut, almond, or walnut)
- 1 tablespoon sherry vinegar
- Coarse salt and ground pepper
- 2 ounces light feta cheese (crumbled (about 1/2 cup))
- 1/2 cup roasted blanched hazelnuts (coarsely chopped)
- Steam green beans until crisp-tender, 4 to 8 minutes. Transfer to a bowl and toss with oil and vinegar; season with salt and pepper. Sprinkle with feta and nuts.
Adapted from Martha Stewart
