A Salad To Complement Any Entree

Find the freshest green beans for this salad DIANA HELFAND PHOTO

Although McCully resident Jeffrey Macalam was born and raised on Oahu, he has seen a great deal of the world as a flight attendant for Hawaiian Airlines. When he first joined the airline 21 years ago, Jeffrey went through six weeks of intensive training that stressed every aspect of airline safety.

Now, as a senior flight attendant, he acts as a mentor to newly hired attendants, giving them constant support and advice, and stressing successful problem solving.

He has flown to Australia, Japan, South Korea, the Philippines, Tahiti and Las Vegas, but one of his favorite routes is Honolulu to Auckland, as he says the friendliness of New Zealanders reminds him of the aloha spirit in Hawaii.

Jeffrey is a movie buff, so in his spare time he goes to the movies every chance he gets. He especially enjoys horror films, but also likes action films and romantic comedies.

This column is dedicated to Jeffrey Macalam for doing everything he can to make flying a safe and pleasant experience for the people of Hawaii.

Bean varieties have been planted in many regions of the world for more than 6,000 years. Green beans originated in central and east Asia, the

Mediterranean and northeastern Africa.

When purchasing green beans, look for brightly colored beans that snap easily and are of uniform size, so they cook evenly. Avoid beans that have visible seeds or are blemished. Wash them in cold water before cooking and trim both ends. Green beans may be kept refrigerated in a plastic bag for about a week.

Green beans, also called string beans and snap beans, are a good source of carotenoids, vitamin K, fiber, vitamin C and manganese. They also contain B vitamins, magnesium, folate, calcium, potassium, protein and iron.

This refreshing, healthy salad goes well with just about any main dish.

GREEN BEAN AND FETA CHEESE SALAD

• 1 pound trimmed green beans, cut into 2-inch pieces

• 1/2 cup chopped sweet Maui onion

• 1 can red kidney beans, rinsed and drained

• 4 firm Roma tomatoes, cut into small pieces

• 3 tablespoons balsamic vinegar, mixed with 1 tablespoon cane sugar

• 1 tablespoon extra virgin olive oil

• 1/2 cup crumbled feta cheese

Steam green beans until just crisp-tender, then cool. Mix with onion and kidney beans and toss to combine. Add tomatoes and toss lightly.

Mix balsamic vinegar with sugar until well-combined and add olive oil to incorporate.

Note: Taste dressing and add more or less sugar to your taste.

Drizzle dressing over the salad and toss lightly. Sprinkle with feta cheese.

Makes six servings.

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