A note about the sun dried tomatoes. I don't use the tomatoes packed in oil, or the hard-as-a-rock dried ones. I buy the tomatoes that are soft and chewy, almost like a dried apricot. And I don't soak them first; they are perfect and ready to use right out of the package.
Balsamic Green Beans with Sun Dried Tomatoes and Feta
1 lb thin green beans
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon coarse salt
1/4 teaspoon fresh ground pepper
1/4 cup chopped sun dried tomatoes
1/3 cup crumbled feta cheese
1. Bring a large pot of salted water to a boil. Add the green beans and cook them until they are bright green and crisp-tender, about 5 minutes (it might take longer if you use thicker beans).
2. Drain the beans and rinse them with cold water until they're chilled.