There’s nothing like watching your husband eat a salad
called The Thin Man while you chow down on a two scoop sundae completely with
hot fudge and whipped cream to make you feel a little gluttonous. Such was the
case a few weeks ago, when we spent the evening at
The Fountain on Locust with
our church community group. To be fair, Ryan helped eat my sundae after he
polished off The Thin Man and I promise I ate a healthyish dinner before I arrived, not just the
ice cream!
As good as his salad looked and sounded, I wasn’t in the
mood to mix green beans and ice cream, so I didn’t try it. Instead, I waited a
few days later and made my own version of it. The finished product featured
diced tomatoes, sliced almonds, feta cheese, and a balsamic vinaigrette. The
restaurant served it warm, I served mine cold (in part because I was waiting
for the rest of dinner to finish cooking). It’s certainly more exciting and
visually appealing than plain green beans, and because these are ingredients we
usually have on hand, I’m sure we’ll be enjoying this side dish again!
Green Beans with Tomatoes, Almonds, Feta, and Balsamic
inspired by The Fountain on Locus
Ingredients:
-1 lb green beans
-2 small tomatoes, diced
-1/4 cup sliced almonds
-feta cheese
-balsamic vinaigrette (store bought or this
homemade one)
Directions:
1. Heat a large pot of water to boiling. Add green beans and cook for 3-5 minutes, until tender crisp. Drain green beans and dump into ice water to stop the cooking. Drain green beans and pat dry.
2. Toss green beans with tomatoes, almonds, and feta. Drizzle with balsamic vinaigrette just before serving.
