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Mediterranean Bean Salad

2-3 handfuls of fresh green beans
1/4 cup thinly sliced red onions
15-20 oil-cured black olives, pitted and cut in half
2-3 medium-sized tomatoes, cut into half-inch pieces
1 cucumber, seeds removed, cut into half-inch pieces
2-3 oz. gorgonzola or blue cheese (or more, if you prefer)
olive oil
balsamic vinegar
1 t. fresh or 1/2 t. dried oregano

Wash the beans, remove the stem end, and cut in half (not obligatory). Place in a vegetable steamer and steam over boiling water for approximately 9 minutes. The beans should be tender but still a bit crisp. Remove the beans from the steamer and run them under cold water for several seconds to stop the cooking process.

In a large bowl, place the cooked beans, the olives, the sliced red onions, the tomatoes, and the cucumber. Crumble the cheese over the top.

In a small bowl, mix together approximately 6 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and the oregano. Pour over the vegetables, and season with salt and pepper.

You can also add steamed red potatoes cut into chunks to turn this salad into a dinner.


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