These beans are wonderfully tangy especially if allowed to sit overnight (really good that way). If the tang is too strong for you, or if you want something less tangy for a given meal, sub in some balsamic &/or add a touch of extra sugar! Halving the dressing works well if you prefer, but slipping in cucumbers after the beans are gone is fun too. I plan to make these whenever parboiling beans for other dishes, for make-ahead salads, &/or to use up bumper crops. These beans are good on their own or when they are worked into a sandwich or salad. First time around, I served them w/Greek styled meats to fill home made flat breads, all along w/traditional Greek green salad (complete w/lemon and mustard vinaigrette, olives, tomatoes & tomatoes). I wondered if the beans would merely blend into the salad. While they did blend in some, they still stood out in a very nice way in my humble opinion anyway. These beans would also be lovely w/ham (turkey ham of you prefer) on ciabatta, flat bread, or simply on a plain lettuce salad as well. Loved the idea one reviewer had of serving these without the cheese 'french fry style'./These were lovely as is, but I might try some of the suggestions of other reviewers at times (e.g-adding in red pepper, mushrooms, cucumber, sundried tomatoes, fresh oregano, &/or possibly even the fennel seed before marinating/and/or such as adding in grape or chopped tomatoes w/the cheese just before serving, or possibly even subbing blue cheese or mozz for feta).
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These beans are wonderfully tangy especially if allowed to sit overnight (really good that...