Green Bean Salad with Feta

This always gets rave reviews when I serve it or bring it to a cookout. I think people enjoy a cold green bean dish when it's hot outside--a green bean dish that isn't the syrupy sweet "three bean salad" so often seen. If making ahead, reserve the walnuts until just before serving. In addition, if made too much in advance, the red onion will start to turn everything just faintly pink.... If you need to make it much ahead, it's best to blanch the beans, chop the onion, and mix the marinade ingredients; hold separately until an hour before serving. Then, combine and chill together for the last hour. Leftovers hold, but won't be as pretty.

From The Ultimate Southern Living Cookbook

3/4 cup olive oil
1/4 cup white wine vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds green beans
1 small red onion, thinly sliced
1 (4-oz.) package feta cheese, crumbled
1 cup coarsely chopped walnuts, toasted

1. Combine first 5 ingredients; whisk until blended.
2. Trim stem end of green beans; cut or snap beans into thirds, if desired, and arrange in a steamer basket over boiling water. Cover and steam 10-12 minutes or until crisp-tender (mine take less time). Immediately plunge beans into cold water to stop the cooking process; drain and pat dry.
3. Combine beans, onion, and cheese in a large bowl; toss well. Cover and chill, if desired.
4. Pour oil mixture over bean mixture; cover and chill 1 hour. Add walnuts, and toss just before serving.

Makes 8 (generous) servings