OK, so it is another green bean recipe, but this is not that much work and quite good – and different.

Ingredients:

• 2 lbs green beans, trimmed
• kosher salt
• ¼ c olive oil
• 4 Tab fresh mint leaves, torn (divided)
• 2 Tab fresh dill, chopped (divided)
• 2 Tab matchstick size strips of lemon zest (divided)
• 2 Tab fresh lemon juice
• 2 oz feta, crumbled (about ½ cup) (divided)
• fresh ground black pepper

Directions:

1. Working in two batches, cook beans in a large pot of boiling, generously salted water just until crisp-tender, about 5 minutes.
2. Using tongs, transfer to a colander set in a bowl of ice water; let cool.
3. Drain well, then pat dry with paper towels.
4. Toss beans, oil, 2 tablespoons mint, 1 tablespoon dill, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and half of feta in a large bowl.
5. Season with salt, pepper, and more lemon juice, if desired.
6. Serve beans topped with remaining feta, 2 tablespoons mint, 1 tablespoon dill, and1 tablespoon lemon zest.

   Serves: 10

   Source: Bon Appétite, August 2013 Rebecca Jurkevich

   Comments: Beans can be cooked 1 day ahead. Wrap in a paper towel, place in a resealable plastic bag, and chill.