Lentil and Green Bean Salad with Herbs and Feta

I used canned lentils and green beans for this preparation for speed, even though this dish is much better made from dried lentils and fresh green beans, without question. However, let's face it - sometimes time is just of the essence. Canned lentils can be hard to find outside an ethnic or specialty food store - or unless you are in Canada or Europe where canned lentils abound! If you cook the dried lentil, use Puy lentils because they hold their shape so much better than common brown lentils - look for them in the health food aisles or bulk bins. Use fresh herbs if at all possible. I used a mix of thyme, oregano, mint and parsley. This salad can be served warm or chilled.

2 cups cooked lentils
1/2 lb green beans (or 1 can, drained)
2 Tbsp purple Bermuda onion, finely diced
1 clove garlic, minced
Palmful of fresh herbs, such as sage, oregano and parsley, minced

1/2 cup Lemon Herb Vinaigrette

If you don’t have any made up, a quick alternative to Lemon Herb Vinaigrette for this salad:
Juice of 1/2 lemon
3 Tbsp olive oil
1 tsp Dijon mustard
Salt and pepper to taste

Cook fresh green beans in some salted water only for about 3-5 minutes, just until they are just crisp-tender. Toss is a bowl of water and ice cubes to stop the cooking, then drain. Toss with all the remaining ingredients except the Feta. Turn into a serving bowl and top with the Feta.