Recipe courtesy of Sara Moulton
6 servings



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.


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