How to make it

  • Cut the beans in 1-2 inch pieces, cover with water and boil 8-10 minutes until tender but still crisp.
  • Drain the beans and place in ice water to cool then drain again.
  • Whisk olive oil, vinegar, lemon juice and seasoning together and pour over beans. Toss to coat.
  • Cut cherry tomatoes in halves (or use large tomatoes cut to about that size) and toss into bean mixture.
  • Add feta cheese and toss again.
  • Refrigerate at least 1 hour before serving.

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