As soon as my friend Heidi brought these to my nephew's birthday party, I knew I needed the recipe. I modified it, but am naming it after her... because I'm SO grateful she shared it with me. It's by far my favorite way of eating my green beans and I know you'll love it too.
1 lb. green beans, rinsed and trimmed
3/4 - 1 c. pecans or walnuts, chopped and toasted (*For toasting, I drizzle 1 Tbsp. honey over the top of the nuts, spread onto a tin-foil covered baking sheet, and bake at 350 degrees for 5-6 minutes
1/3 cup feta cheese
3/4 c. extra virgin olive oil
2/3 c. white wine vinegar
1 tsp. salt
1/2 tsp. pepper
2 tsp. dill weed spice
1/4 tsp. garlic powder
1. Heat oven to 350 and prepare your toasted pecans/walnuts. (Instructions for toasted nuts above.)
2. In the meantime, bring large pot of water to a boil. Add in your green beans and boil for ~7 minutes or until green beans are crisp and tender. Don't overcook! Rinse with cold water and dry. Store in refrigerator while finishing pecans and dressing.
3. For the dressing, add all ingredients into a bottle and shake until well combined.
4. Combine green beans, pecans, and feta in a medium bowl and add dressing to taste. I never quite use all the dressing, but maybe 3/4 of it. Save the rest for salad dressing! You want just enough to cover all your beans but not a huge pool of liquid in the bottom of your serving tray.