Green bean salad

Ingredients:

• 450 g thin green beans, ends trimmed
• 1 cup crumbled feta
• 1 cup cherry tomatoes, halved
• 2 tbsp chopped red onion
• 0.5 cup almond needles
• 3 tbsp. l. olive oil
• 2 tablespoons red wine vinegar
• 2 tbsp chopped fresh basil
• 1 large clove of garlic, minced

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 1-2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Drain well, pat dry, and place in a large bowl. Toss with feta cheese, tomatoes, and red onion.
2. Toast the almonds in a small frying pan for 2-3 minutes. Transfer to a plate.
3. Combine olive oil, red wine vinegar, basil, garlic, and a little salt and black pepper. Drizzle the dressing over the green beans and sprinkle with toasted almonds. Marinate in the refrigerator for 1 hour and serve.