When I think of green bean salad, I remember the 3-Bean Salad of my youth. The all-American classic could be found on every church potluck table, and folks gobbled it up. <br /> <br />But other than that, I can’t think of many salads where the humble little green bean is the star. Although when you think about it, I guess it might just be happy starring in the most popular American casserole! <br /> <br />Just the same, my friend Irene emailed me one day. She said she had green beans and a bottle of oil/vinegar salad dressing, and wanted to know if I could suggest something she could make with those 2 ingredients. <br /> <br />I made a couple of suggestions, and she ended up choosing the Mediterranean one. She brought me a sample, and wow, it turned out really tasty! <br /> <br />That humble little bean turned out to be a pretty nice canvas for rich cheese and olives, sweet roasted peppers and a tangy herbed dressing. Add a few toasted walnuts for crunch, and a salad is born!

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