Tomato-Green Bean Salad

By late July, I am always left wondering what to do with all the stuff in the garden. Here is one way to make use of green beans and tomatoes.  Bcause of having to boil the green beans and put them in ice water, this is best done at home. It keeps well  in the fridge overnight. The beans and tomatoes are better after they marinate over night.

1/2 pound fresh green beans trimmed

1 1/2 cups of cherry tomatoes or cut in quarters  any ripe  tomatoes in your garden

3/4 cup of pitted black olives

1/4 to 1/2 cup of Zesty Italian salad dressing

2/3 cup of Feta Cheese

Place beans in a sauce pan and cover with water. Boil uncovered  for about 10 minutes

Drain and put into ice water immediately

Drain and pat dry

In a salad bowl, combine the beans and tomatoes and olives. Drizzle with salad dressing and toss to coat. Just before serving spring with the Feta Cheese.

This serves 4. For a crowd you may need to double.