*  Exported from  MasterCook  *
 
                Two Bean Salad With Feta And Sunflower Seeds
 
 Recipe By     : Cooking Live Show #8891
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pound         green beans -- trimmed and cut
                         -- into 2-inch
                         -- pieces, about 4
                         -- cups
                         salt
    3      tablespoons   fresh lemon juice
    1      clove         garlic -- smashed to a paste
    1      teaspoon      grated lemon rind
                         freshly ground black pepper
      1/4  cup           plus 2 tablespoons extra virgin olive oil
    1      can           red kidney beans -- rinsed and drained
      2/3  cups          crumbled feta cheese
    3      slices        thickly cut slab bacon -- cut crosswise into
                         -- 1/4-inch pieces and
                         cooked until crispy
      1/2  cup           roasted shelled sunflower seeds
 
 Bring a large pot of water with salt to a boil and cook the green
 beans until just tender. Drain the green beans and plunge into a bowl
 of ice water to cool. Drain thoroughly.
 
 In a large bowl whisk together the lemon juice, garlic, lemon rind,
 salt and pepper. Add the olive oil gradually in a stream whisking
 constantly until well combined. Just before serving, add the green
 beans and kidney beans. Season to taste with salt and pepper. Transfer
 to a decorative serving dish and sprinkle with the feta cheese, crispy
 bacon pieces and sunflower seeds.
 
 Note: The acid from the lemon will quickly discolor the green beans,
 therefore this dish should be assembled at the last minute before
 service and served immediately. The salad will keep for 2 to 3 days in
 the refrigerator and will taste fine although the green beans will be
 discolored.
 
 Yield: 6 servings
 
 
 
 
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