As usual, another weekend has flown by!
My Sunday morning was spent in the La Jolla area for the San Diego Triathlon Challenge to benefit the Challenged Athletes Foundation. I participated in their 5K event with my hubby. Even though sunny San Diego hasn’t been all that sunny this weekend, luckily the weather held out during the athletic events, and we only experienced a few raindrops towards the end. Seeing amputee triathletes in action was inspiring, and I’m glad I got to support such an awesome cause!
The rest of my day was spent running errands, doing yoga and watching football.
Oh, and torturing Harley by making her wear my 5K medal:
For dinner, I wanted to use a pile of string beans starting to brown in my fridge. After steaming them, I threw the green beans together with a couple of heirlom tomatoes, red onion, crumbled feta cheese, and an olive oil dressing to make a colorful salad:
I paired the tasty green bean dish with some rice pilaf:
Feta Cheese Green Bean Salad
Ingredients
- 10 oz string beans
- 1/4 red onion minced
- 2 medium heirloom tomatoes, chopped
- 2 oz crumbled herbed feta cheese
- 1 TBSP red wine vinegar
- 1 TBSP olive oil
- 1/4 TSP dried oregano flakes
- Sea salt & pepper to taste
Instructions
- Cut the string bean tips off.
- Place the beans in a steamer basket and cook in a pot until tender, around 8 minutes.
- Once the green beans are cooked, remove from heat and place in a serving dish.
- Add the tomatoes, red onion, and crumbled feta to the green beans.
- In a small bowl, mix the red wine vinegar, olive oil, and dried oregano together.
- Drizzle the dressing over the salad, then add salt and pepper to taste.
[…] And when it comes to string beans, my favorite way to make it more exciting is to throw together feta green bean salad…but the possibilities are endless! […]